Kimchi is a popular Korean fermented napa cabbage dish, a popular Korean side dish, that is spicy and slightly sweet.



The first attempt... back in 2010, and it has only 4 or 5 ingredients...

I was new to Korean food back then.
(aiyoh...I blamed it on my kids for watching too many Korean dramas. Kids watched how the drama unfolded but I watched what the actors/actresses ate...whatever they ate, even when they sloppily slurped hot bowls of noodles, always looked good and yummy...

Ooops... I am going off-topic

The first attempt lacked "something" ... using 4 or 5 ingredients doesn't make Kimchi anywhere near the authentic "Real Deal' stuff...
Since then, H and I, have been experimenting a few times using recipes found on blogsphere.

...and my numero Uno Kimchi eater aka D, would pass comments like ~

Mom, it is too salty'... 'it is not hot enough'... 'too much garlic'
It's always this or that. But he will eat them nevertheless.



We stopped browsing the net when we found one recipe from Kitchen Wench (sorry her blog is offline now)

Our Kimchi story did not end there.
We have another hurdle to jump, faced with another stumbling block...

"where can I get Korean Chilli powder or Gochugaru in Perth????"
The Asian grocer, minutes away from my house, doesn't stock them. The other grocer, located 20km away, has it, but it comes in a 5 kg bag... but... I only need less than 1 cup *sigh*

So I improvised... I substitute Gochugaru with hot paprika and chili powder instead.
.... and it worked well.


this is your best kimchi. uttered D... the 'hantu' kimchi ('hantu' in this context means monster ie like Cookie Monster) 




I'd like to believe ... that our quest for a good kimchee recipe is finally over.