Kimchi like you were born to it.
I was introduced to Kimchi in a small grocery store owned by a Korean family. They had a large lunch buffet and their house made Kimchi was there on center stage. I tried it and I was hooked. There is something magical about the fire and funk. Here is the recipe and method I use to make mine. Stuff you’ll need 1 Napa cabbage, cut into 1-inch strips 1 Bok Choy 1-2” strips 1/4-1/2 cup kosher salt 2 tablespoons…
