I love fermented foods. I'd eat s*** if it were fermented. Kimchi is amongst my favorite fermented foods.
In the wintertime I buy kimchi by the bucket at my local asian food market. One day the guy at the counter asked me why I didn't just make my own at home. I told him that I had tried several times but that it never came out like the one I buy. Then he ask me if I use smoked korean chili powder.
Well I do now. I followed a recipe a foodie friend referred me to and it turned out GREAT. Next year I will grow more napa cabbage. I liked it so much I tried his second recipe, I like the first better.
