I would LOVE to make kimchi, but it is such a pain in the butt. You need a bunch of different ingredients and it is really labour intensive and takes forever. Take radish kimchee for example, that stuff takes forever to eat and the wait is excrutiating.
Sheena: Have you made kimchi before? How long does it take? The recipe I was considering only calls for a few days (3?) of fermentation. Also, I think I have all the ingredients on hand except for the fresh seafood and vegetables. But I have been known to underestimate the PITA factor, so let me know what I'm getting myself into.
nope never made kimchi before, but I've watched my mother and my grandmother make it my whole life. You need to salt the cabbage (my mother usually buys an entire box of cabbage to make kimchi) overnight then you need to add seasonings to taste. I have never seen my mom or family members measuring anything like salt, msg, gochugaru, garlic, etc. Does it really only take 3 days to ferment? I like it fermented longer...I like the taste of fresh kimchee dont get me wrong, but when its ripe and stinky then it's like a fine wine or fine cheese.
what ingredients did you buy? You should make kimchee and post pics because I would love to see you make it. When you are done you can mail me a jar