spicy kimchi

It’s takes an entire day – yes, a whole day to make a batch of Kimchi that will last my family 2-3 months depending on our appetite and craving for this crunchy, perfectly spicy, salty & sweet homemade kimchi.

Since I started making my own kimchi back in 2007 when I first met Maangchi, my family has learned to eat a lot of complementing Korean dishes with my home-made kimch.

I am proud that I make a good balance of flavor with the best ingredients I can find. Every year I make more kimchi not just for our consumption but also to give and share to special friends who are always in line waiting for my freshly made kimchi.

It is becoming a tradition. Making kimchi and giving it away 😊. Sharing food is one of my favorite ways to show love, thanks and appreciation to a friend or a family member.

Can’t you smell my kimchi?

Individually jarred and ready to give away Kimchi

November is the usual month of the year that I make kimchi but because our supply wasn’t much last year, I had to make some again. Today, I just made about 14 pounds of cabbages and 1 medium size daikon for my KKakdugi (cubed radish kimchi). It took me almost 4 hours to make it and it was all worth it.

My recipe came from my very good friend Maangchi and I have been using her recipe for about 7-8 years now. A few years back, I posted my Homemade Kimchi blog post, visit the page and enjoy more photos of how to make kimchi plus my personal recipe as adapted from Maangchi’s recipe.

I gave a few jars to some friends. My family will be enjoying our family dinner with our freshly made kimchi! Mmmmm.. I must not have lunch and get ready to feast tonight.

If you have any questions, feel free to leave me a message. If you search my blog using search word “kimchi,” you will learn more on how to make your own. Thanks for visiting my Blog.