kimchi with jim

after inspiration from his favorite cooking magazine, my great uncle jim came up with a new idea for our holiday cooking project. kimchi! which is especially fitting since the roommates and i have been considering making it for the past...3 months. aside from some minor setbacks, no korean hot pepper, a rotten napa cabbage, and slight misunderstanding of directions, kimchi madness ensued! check back in 4 days for more craziness and taste-testing.

napa cabbage enjoying a salt bath

daikon and carrots

massive amounts of ginger, garlic, dried chili pepper, "kimchi base" ie sauce sort of used in kimchi but with absurd levels of msg and fish sauce, and some rice wine vinegar for extra liquid

de-salted cabbage after a quick bath

second to last step: slather cabbage with pungent paste
last step: cram in jar with julienned veges and cover. pray to avoid explosions

the kimchi patiently awaiting its 4 day re-emergence into society. by that time it will have fermented, halved in size, and hopefully become unbelieveably spicy. mmmm.