Le Kimchi is about to deploy

Not so spicy, about 60 grams of gochugaru for 2.2 kgs of napa cabbage (weighted cut).

My first two attempts were with soy sauce, and this one is more authentic – with fish sauce.

It has been fermenting for 70 hours at room temp, and how it’s ready to chill in the fridge for one week to achieve the signature taste.

A truly splendid dish…