How to make kimchi

A few years ago a friend introduced me to a great Korean restaurant in our town. With each meal, you get a selection of small dishes of vegetables, mostly spiced and, among other things kimchi is one that always features. And it turns out I really like it. It never occurred to me to try and make it myself until last year I read a how-to on the Framboise Manor blog. Never got around to figuring out where to source Korean red pepper flakes and just sort of forgot about it. Looking at that how-to post it's from August and given the events of last September, that would explain that, I suppose. I was at that restaurant a few weeks ago and a friend commented on how good kimchi is for you, it's a good basic (as in high pH) food apparently, if you're into that kind of thing. That reminded me that I wanted to try it out myself.

Anyway, in the comments of Kymber's latest post someone posted a link to an Australian blog with another how-to for kimchi. Seems like a totally different recipe and now I really want to try both. And maybe more. So I decided to do a quick post with these links and, if I come across others in the future I can just add to it and keep everything in one place. And one day soon hopefully I'll get to add my own contribution, too.

Framboise Manor post: kimchi (or as i like to call it - kymberchi - teehee!) - a how-to

Flood-Proof Mum post: Focus on Fermentation Week: Kimchi

Anyone tried to make their own kimchi before?



P.S. Just in case Flood-Proof Mum happens by this post: I wasn't able to find any way to comment on your blog without being directed to set up a google+ account. But I'm enjoying it so far and look forward to at least being able to read through the archives.