It’s usually a combination of a main vegetable (like Napa cabbage or a radish), garlic, ginger, chile powder, salt, and a salted seafood or fish sauce. The most popular version is baechu kimchi, which is made from Napa cabbage, but there are nearly 200 “official” varieties in Korea!
In this quick version, the cabbage is chopped into bite-sized pieces and mixed with the seasoning. The result is an easy kimchi with still a bit of bite, and all the salty, sour, spicy, and pungent flavors you’d expect from a vegetable pickled with fish sauce and garlic.
My Personal Kimchi Story
Growing up in Korea, kimchi-making was a communal affair, because each household would put up gallons of kimchi to feed their entire family for the winter.
“Kimjang” was a neighborhood party where the ladies of the village would take turns helping each other with each…