I love kimchi. Grocery stores usually have it in the produce section refrigerated right around where the tofu type stuff is. I've made my own, a lot easier than making sauerkraut, same beneficial bacteria but even tastier, and healthier the way I make it.
You can make it right in qt mason jars, just set it on the counter for a couple to few days until it starts working then refrigerate.
I chop up cabbage, shredded carrot, sliced daikon radish, onion, green onion (I used chives) celery, sliced garlic, ginger, lotsa cayenne chili powder (I don't have any Korean stores around or would get Korean hot chili powder)
Supposed to have fish sauce in it also but I omitted it, scared of it, will use it next time. Has to have some salt in it also.
Only problem with it is DW says it stinks and makes me go outside on the porch to eat it...
Lol
