when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
i usually buy my kimchi stock and other Korean food stuff from this Korean minimart in Sri Hartamas.. it’s right below Dao-Rae Korean BBQ Restaurant.. the owners make kimchi to sell in their shop (along with plain rice cakes, other types of banchan, etc) and the price is slightly cheaper than the other commercially packed kimchi which are also available..
however, when you count the cost of vegetables and ingredients used in making kimchi, it’s definitely much more worth it to make your own.. especially when you eat it regularly, like me, it really does seem silly to pay so much money for a small tub of kimchi when you can cut the cost by preparing it yourself, right in your own kitchen..
kimchi is a banchan, or side dish for most korean meals.. there are many, many types of kimchi made year round, depending on the seasons in Korea.. spicy, non-spicy, watery, with or without seafood in it, etc..
spicy cabbage kimchi is one of the most widely known kimchi in the Korean cuisine.. it’s spicy and usually made to be consumed during the colder months in Korea.. traditional cabbage kimchi or baechu kimchi is fermented whole in earthen pots, while the modern version is cut into bite size pieces and known as mat kimchi..
i found a recipe for spicy cabbage kimchi online, from koreanfood.about.com which i tried and found to be a keeper after a few batches of kimchi later.. the original recipe uses ripe apples and pears for sweeteners, but i later substituted those with honey instead.. personally, i prefer to use honey, as sometimes the apple or pear used are a little mild in taste..
for more kimchi and other Korean dishes recipes, mangchi.com is a website i like to visit as well.. the recipe below is meant for a small amount of kimchi.. i only make small batches of kimchi at a time since i’m the only one at home eating it, and hubs will only touch it if it’s added into a stew (kimchi chi gae) WITH meat.. you can double or triple the recipe if you wish to make more..
you can eat the fresh kimchi right away, with steamed white rice and other dishes.. kimchi tastes great with instant noodles too, believe it or not.. for dishes like kimchi fried rice (kimchi bokumbap) and kimchi stew (kimchi chigae), it’s best to use matured kimchi of at least a month old..