For Norm.....

Hi, Norm. I don't know if you've already posted something, but I want to make some kimchi. I've never made it before and somehow I think you have a great recipe. Everything I'm seeing uses shrimp and fish sauce. I can't do the shrimp, but fish sauce doesn't seem to bother me.

Do you have a recipe that you love? If it contains shrimp, are there other options to make it? I'd appreciate if you could give me a recipe. I really want to make it. My sauerkraut turned out so great, I want to try more fermenting.

Jana - I frequent a site that has like 15 different kimchi recipes. I found one that did not call for fermented salted seafood, there may be more. Even if you don't use the recipe the site is fun to check out. The blogger does lots of videos and 'show & tell' on Korean foods.

http://www.maangchi.com/recipe/yangbaechu-kimchi

Authentic old time recipes have so many ingredients made from scratch with ingredients I've never heard of, and needing weeks to make before the kimchi that I never tried.

I have made some with modern recipes but always found the restaurant kind better.  The recipe Beth posted is one that looks like a kind that I want to make too.  I have always wanted to know how to make the 'instant' kind.  I thought I was going to get the recipe from a Korean lady once but at the last minute she pulled a flavoring mixture in a baggie and wouldn't tell me what it was.

PS the ones that use shrimp, I think, use dried tiny shrimp. I have seen kimchi with another dried fish about the size of baby goldfish. They are available at Asian Markets.

Thanks. I actually saw the site that Beth posted. I'll try that. I don't know why I want to ferment something in a house that's going on the market in 3 days. What the hell am I thinking?

I want to make more sauerkraut, too, but I know that smell will turn off any potential buyer.

Set that stuff on the porch and bake some cookies just before they come and put them out with a pot of coffee.

I added some pureed apple on my kimchi, similar recipe with Beth's link, but instead of hot chili flake, I used fresh Thai chilies..

We went to have Korean BBQ while we were in San Diego, the ribs and bulgogi were excellent, but IMO my kimchi tastes better than theirs