Hi guys! How has your week been? I’ve been busy busy busy…which seems to be the norm for the past couple of months =( Have so many assignments for uni to do! ><! Stress levels rising exponentially! Sigh, such is a student's life, right? haha…
Anyway! So, why do I have two large basins of Chinese cabbage having a nice peaceful bath in salted water? What am I making?
Kimchi is a type of Korean banchan (side dish) and it can come in many forms. For example, you can have radish kimchi, bean sprout kimchi, cucumber kimchi and so on. But I had an excess of chinese cabbage in the fridge so I thought it would be the perfect opportunity to try my hand at this easy kimchi recipe!
One day I want to try make it with the actual cabbage intact, but because of time constraints, I settled for this easier and quicker method. It turned out really well – still not as good as my favourite kimchi in Perth but it’s a start at least. I think next time I would add a little less fish sauce…I’m not a HUGE fan of it and I could taste it a little too much in the kimchi.
Yum yum yum! Definitely not the last time I make kimchi myself!
Thanks for reading!^^ Hope you guys enjoy the rest of the week!