Time to Make the Kimchi, Again

Time after time…

Kimchi in the jar-O!

Kimchi in the jar-O!

But I’m so lazy!

This head of Napa cabbage was in the veggie bin for about two weeks before I remembered it was there and that I had bought it so I could make kimchi.  But I’m so easily distracted lately and then it’s easier to just make lettuce kimchi.  Oh so lazy…

Old cabbage

Old cabbage

Well, sure, now that I’m unemployed I have all the time in the world to make kimchi and bake untold dozens of oatmeal raisin cookies.  But not really because did you know that looking for a job can turn into a job?

Almost yellow

Almost yellow

I have to admit though, it felt good to use that old cabbage for kimchi this morning.  It’s awful when you have to trash produce (I actually compost my old vegetables in my community garden) because you’ve let it rot in the bin for months.

Full cabbage rub

Full cabbage rub

So I didn’t laze out and use chile flakes, I made my usual “kimchee base” (see post, The Not-So-Great-Pretender) in the blender.  It may not be the process you’ve read about on other sites or in cookbooks, but it works for me.

Hotter is better

Hotter is better

I use the dried Mexican hot peppers e.g. Guajillo, Chile de árbol that I can readily get my hands on instead of using the “Korean” red pepper powder found only in Korean supermarkets.  Also, I find it odd that some of the packages will say “Korean” but the peppers are actually grown in China.  But that’s a whole other post…

Homegrown chives

Homegrown chives

I used chives in lieu of scallions because it’s what I had.  These chives are a wonder because they keep springing back from two seasons ago…

Quarter Flash

Quarter Flash

And I omit the rice flour that most recipes call for because my mom didn’t use it.  I did read on another blog that the rice flour feeds the bacteria…

The way nature intended

The way nature intended

And I am happy to see that Chang Sun-Young’s recipe for kimchi in her A Korean Mother’s Cooking Notes does not call for rice flour either.

The other day, the Boyfriend was musing on how his uncle, a soldier in the Korean War, might have eaten kimchi during his tour of duty, wondering whether he would have liked it having grown up eating his mother’s homemade sauerkraut.

Pvt. Joseph Vassallo, Chattanooga, Tenn., indulges in the relative luxury of a hot meal as...he heats a can of field ration...near the Naktong River front on Sept. 6, 1950. (AP Photo)

Pvt. Joseph Vassallo, Chattanooga, Tenn., indulges in the relative luxury of a hot meal as…he heats a can of field ration…near the Naktong River front on Sept. 6, 1950. (AP Photo)

                                                     I hope he did.

Chile water

Chile water

Related posts:

Just Make It Yourself: Kimchi

Just Make It Yourself: Red Hot Chili Paste

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9 thoughts on “Time to Make the Kimchi, Again

    • I guess if you have the time to make it then it’s worth it. And for me there’s the sense that I am connecting to my family’s tradition by cooking my mother’s recipes.

  1. Pingback: Zucchini As Kimchi | DIY Korean Food

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