Homemade Kimchi from a non-Korean

After a brief visit to the Suwon area this year, I was hooked on Korean cuisine immediately, especially Kimchi.

So I learned to make it. This is my third batch. I’m trying to stay mostly authentic but also have a little bit of fun. Homemade Kimchi Cucumbers in deli containers to scratch the itch while the real thing ferments.

Ingredients (roughly):
– 1 quite large Napa cabbage, 5 or so large carrots (brined for ~2-3 hours)

Paste:
1 large yellow onion, 1 large-ish Fuji apple (no Asian pears nearby), a large hunk of fresh ginger, a ton of fresh garlic, 2 tons of Gochugaru, 1 russet potato (boiled), a lot of fish sauce, some Mirin, the smallest amount of a habañero pepper thrown in for heat, all finely processed and allowed to sit before combining.