When talking to other Koreans, Rosa refers to me as “kimchi mania” when we’re out at restaurants or eating somewhere. I don’t know if that’s a common phrase for people who like kimchi or just some funny nickname she gave me. Kimchi is a delicious spicy, fermented cabbage dish. Koreans eat it in the morning, afternoon, at night, and any snack time in between. Kimchi is special, because each time it’s made it tastes slightly different.
After spending my whole day blogging and futzing around on my computer, I thought I should be more productive and make kimchi. I hadn’t made kimchi for at least six months. I forgot how long it takes. I ended up not finishing until 2 a.m, and today I was so sleepy.
Kyle’s mom first taught me how to make it. I love her kimchi. After carefully analyzing each ingredient and how much she puts in, I always end up making kimchi that tastes the same each time I make it–and it never tastes like hers.
My ingredients for kimchi are:
Small fermented shrimp (blended/mushed)
Korean red pepper
I also made a radish kimchi, called musaengchae. It’s shoe-string cut radish with many of the same seasonings.
배추 Bae-chu (nappa cabbage)
파 Pa (green onion)
양파 Yang-pa (onion)
마늘 Ma-nuerl (garlic)
새우젓 Sae-eu-jeot (small fermented shrimp)
고추루가 Go-chu-roo-ga (Korean red pepper)
혼다시 Hon-da-shi (Japanese seasoning, seafood/salty flavor)
살탕 Sal-tang (sugar)
소금 So-guem (salt)