Making your own kimchi is easier than you think—the hardest part is waiting for it to ferment.
At her restaurant, Choi has at least 12 different types of kimchi in rotation. Beyond using the traditional Napa cabbage, she makes versions with daikon radish, perilla leaf, and ramps.
There’s no single perfect formula or recipe for how to make kimchi—every family has its own, something Choi likens to an Italian tomato sauce—nor will every batch turn out the same. The results might vary based on the water content of the vegetables or the time of year and the day’s weather, or the particular type of salt you use.
“It’s a slow, long process,” she continues, “which is why it carries a stigma of being difficult.” But if you like eating kimchi, try making your own. The flavors are more complex, and “it’s not that hard,” she says. “It just takes repetition, and then it becomes sort of like a memory.”You just need a large jar, a couple of bowls, gloves , and these four steps"This is the number-one thing," Choi says about salting, a part of the process calledin Korean.
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