It’s so great to have garden space and a “big” kitchen again. Don’t get me wrong, eating out is great but there’s something that feeds the soul when making a meal with your partner. The teamwork and the ability to enjoy something you created right then and there. What’s this all have to do with Kimchi? Well, having the garden and kitchen has gotten me back to my cooking and fermenting ways. Along with a partner that encourages me every step of the way, I’m being pushed to new heights and challenges. With our new found love for kimchi fried rice, it renewed my interest in making kimchi from scratch. A trip to the Asian market to pick up the goods and I went quick to work. Gojuchang, a Korean pepper paste along with garlic, fish sauce, ginger, scallions, a huge Napa cabbage, and some salt. Does that not sound like it will be good?
I loosely followed the recipe found here: https://www.feastingathome.com/how-to-make-kimchi/
Here is the delicious kimchi fried recipe, super simple! https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice
I will report back when it’s done fermenting, until then, enjoy being on this beautiful planet.