Kim Chi


Making Kim Chi
Chinese Cabbage (Wombok) was on sale for only 99 cents per kg and I've been thinking of Kim Chi recently, so I bought a large head of Wombok, a daikon, and a bunch of spring onions to make some over the weekend.

I like to base my Kim Chi on a recipe from Maangchi, a popular Korean cooking blogger, and slightly adjust it to my taste.  One head of wombok makes plenty and lasts me weeks cos I'm the one who eat the majority of it as hubby is not too keen.

It is a great thing to have in the fridge. I use it for quick lunches, making Kimchi fried rice, Kimchi noodles, or just simply having some with steamed rice and a fried egg.


All ready for slow fermentation in the fridge

Kim Chi Fried Rice