Kimchi and me

First off, the kimchi recipe is adapted from Maangchi. Note that, I used mushroom broth instead of vegetable broth. The reason I chose Maangchi’s recipe is because, well, it’s Maangchi! If you haven’t watched ANY of her videos yet, I suggest you do and you’ll know what I’m talking about.

I couldn’t recall exactly but I decided to make a batch of kimchi because my boyfriend (Sam) seemed enthusiastic about it. I would otherwise just buy a pre-made pack from Tops Supermarket. The first batch we made was good. Acceptable. Then some months later, Sam bought a (not stainless) steel tub (like for doing laundry) and made a second batch. He made most of the work this time and I only took care of the kimchi paste.

Damn, this one’s the best so far.

I don’t know if it’s the (not stainless) steel tub, the revised kimchi paste or Sam doing the hard work. Maybe all of the above. I’ve made several dishes with kimchi in them, I’ll make a separate post for that. We also shared a jar each to my neighbour and co-worker.

IMPORTANT: Make sure you use Korean chili powder. We live in Thailand and chili powder is a dime a dozen. Don’t use as a substitute because Thai chili powder comes preloaded with a knock out punch for non Thais.

But really, use the Korean chili.

I still have some kimchi left and boy did it ferment really well. I really really love it!

Am I proud of the homemade kimchi? My boyfriend should, it was his achievement! (that I get to enjoy)

Here are the photos.