So I’ve been obsessed with kimchi since like… forever. Why? It’s bloody DELICIOUS. However, the choices are sparse in Colchester. You only get Mat Kimchi (cut Napa cabbage) and although tasty, you sometimes just want something different! Therefore, I made kimchi today.
Note: I don’t speak or write in Korean. The characters and names are as written from the following food bloggers: Aeri’s Kitchen and Maangchi. Both have some amazing recipes, so please check them out! I’ve also made some of Maangchi-sshi’s other recipes like Japchae 잡채 (sweet potato starch noodles) and Cheongpomuk-muchim 청포묵무침 (mung bean jelly side dish).
Mung bean jelly side dish: Cheongpomuk-muchim 청포묵무침
I also bought an ONGGI, which is Korean earthenware. It’s perfect for fermenting any goods at home like kimchi, apple cider vinegar, or even plum wine. Maangchi-sshi has written more in detail here. I bought mine on Amazon.co.uk.
Do you have any fav dishes you may want to try?