Today we will experience a quick and easy way to make fresh and great tasting kimchi, if there is such a thing. 😉 In the past, I posted a recipe for making a more traditional napa cabbage kimchi.
The last kimchi recipe I made was “whole cabbage kimchi,” which is called PoGi (포기), or Tong Baechu (통배추). People use that method for making winter kimchi. It is only cut into four pieces. This time, we will cut the cabbage into bite-sized pieces. This will make serving easier since you will not have to cut the kimchi. This way of making kimchi is also good if you only have one or two heads of napa cabbage. There are some more differences between the two recipes. You can figure out what they are. hehe.. Try this recipe someday. I hope you like it as much as I do.

Yield: 1 Gallon

[Read more…]

This is a simple and cool Korean seaweed side dish. When my husband and I visited Korea last February, he had the chance to try this side dish in a restaurant and he loved it. I promised him that I would make that for him when we came back home. You don’t need to cook and you only need few ingredients to make this delicious side dish. If you like seaweed and a sweet and sour pickle flavor (like freezer pickles), you will love this. Try it someday.

Yield: 1½ Cups

[Read more…]

Yesterday, my husband and I went to a farmer’s market. They always have very fresh fruits and vegetables. I love to go there. Anyway, I found these fresh cucumbers for pickling, and decided to make Korean cucumber kimchi. The price for one cucumber was 25 cents. When I told them I wanted 20 cucumbers, they only charged me $2 for all of them. @.@ Big~~~ discount! In this case, we say “ASSA!” in Korean. hehe … I already got a request for this dish from some people, so I hope people will like this recipe.

Yield: 2 Dozen Servings

[Read more…]