Homemade Kimchi!

25 Apr

Today I tried something new. I’m delving into the wonderful (and new to me) world of fermented spicy things. This is my first jar of kimchi, and I’m really excited about it.

I used this recipe from David Lebovitz. I substituted Guarillo and Hatch chili powders for the Korean chili powder used in the recipe (couldn’t find it), and slightly reduced the amount of fish sauce.

If you’re wondering how a family of two will use up a jar of kimchi this size in two weeks, I have three words for you: Mark’s Kimchi Eggs. It’s the breakfast of champions. It’s basically scrambled eggs with kimchi and sometimes a fresh tomato mixed in, and it’s a wonderful start to the day.

It will be a minor miracle if we have any kimchi left after two weeks.