What you have on hand Kimchi

What you have on hand Kimchi

What you have on hand Kimchi

You’ll need napa cabbage, and you’ll add whatever you have at the moment that suits the need of making kimchi. That time I added peppers, bok choi and it turned out most important of all eggplant. I now fish for the eggplant whenever I open that kimchi jar.

So grab what you have, including about a half a head of salted and washed napa cabbage and add:


– about 1/3 cup of light (usukuchi) soy sauce

– just as much fish sauce

– a full bunch of green onion, with the stalks, minced the way you want

– julienned carrots and/or daikon radish

– around 1/3 cup of korean red pepper flakes or powder

– lots of ginger, I don’t measure; I just love the sting

– garlic, to taste (I also put a lot, it’s on par with ginger)

– 3 tbsp of sugar

– some korean red pepper paste if you have it on hand (for an extra hint of colour and fire in the mouth)

– 2 tsps shrimp preserved in brine

– eggplant, as much as you want

– red pepper, as much as you have

– bok choy (it adds both colour and crunch)


Put everything together so ingredients get to mix and enzymes do their thing on the counter for two-three days, then when you see the bubbles fuzz you can store it in the fridge and appreciate the goodness of as the kimchi ages.

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