Kimchi

Dan and I spent the morning at Asian markets in Portland gathering ingredients for a big ol' batch of kimchi and kaktugi.  We came home, salted the cabbage and radish and then took "the moose" out for a bit of a brisk winter constitutional.  After freezing my left buttock off at the Lacamas Heritage Trail, the radish and cabbage were discovered to be considerably reduced and juicy.  I turned them over to sweat further and started on the task of mixing up the kimchi base.  

Below is the product of 2 heads of napa cabbage, 2 korean radishes, rice flour, sugar, 4 heads of garlic, 4+ cups of red chili powder, fish sauce, onion, green onion, ginger, garlic chives and shrimp paste.  

(I couldn't bring myself to add the oysters...) 

I tasted it as I was putting it in the jars and, just like Maangchi said, it already tasted great!  I prefer my kimchi  more fermented and sour tasting so it's going to stay on the counter for a couple of days...

I also made a couple of side dishes to add to our lunches tomorrow.  

kimchijeon

gaji namul

Today was an adventure in Korean cookery and certain not to be my last...