(Note from Moderator: This thread was broken off from a conversation in the West Lake Ho’ Down Thread, so if things seem a bit out of order that is why)
I just got back from all day kimchi making at my mom’s! Fun times. Do let me know how your kimchi turns out. And I would highly, highly recommend having some bossam when you make your kimchi. There’s a lot of variations of it, but its core is fresh kimchi and boiled pork. It’s not kimchi day without it.
There’s a ton of different recipes out there but you don’t have to put any effort into it for it to be delicious. Go out and get yourself some pork belly, and braise/simmer it for about 30 minutes, slice into bite size pieces and eat with some fresh kimchi. Use the yellow inner leaves.
Let me know if you need any help with the pork… I mean making kimchi.