After my first attempt at making kimchi, there very almost wasn’t a second attempt. Not because the end result wasn’t tasty, or because it was particularly hard to make… it was the smell. I thought I was adequately prepared for that funky fermentation whiff when I opened it for the first time, but I was not. And neither was a certain someone… from memory, he actually left the flat, for no other reason. So as you can imagine, once that batch was finished, it took me a while longer to work up the courage and olfactory fortitude to try again…
The second, third, fourth… I’ve lost count now… times that I’ve made kimchi since then, it’s turned out a lot less messy both in the mixing and the smell factor. Which is an absolute relief because we love the stuff and have taken to eating it any which way we can. The distinct sourness and gentle blend of sweetness and spice makes it a perfect accompaniment for more than you might realise. Of course it’s an absolute necessity in Korean dishes such as kimchi-jjigae (kimchi stew which you can add pork and/or tofu to), kimchi buchimgae (pancakes), or as a side to a bibimbap. But… it’s also absolutely delightful in a crispy chicken burger or a grilled cheese toastie. That, my friends, is why you need to start making your own with this easy kimchi recipe…
