|Making Kim Chi|
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|