It tastes good with everything.
This tangy cabbage kimchi tastes good with everything, from veggie fried rice to homemade dumplings.
The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi-making (there are over a hundred different kinds!) but the recipe for mak kimchi, or simple kimchi, has been a great place to start.
Kimchi at home - Your First Batch – FutureDish
Learn to Make Authentic Kimchi from Scratch the Easy Way – Country Trading Co. NZ
How to Make Kimchi - Easy Recipe You Can Make At Home
How to make Easy Kimchi (막김치)
How to make Kimchi - Easy Kimchi Recipe
Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners - Seonkyoung Longest
Quick & Easy Homemade Kimchi - The Floured Camera
Easy Kimchi Recipe Authentic and Delicious - Korean Bapsang
How to Make Kimchi [Easy Kimchi Recipe] - My Fermented Foods
Easy Kimchi One tomato, two tomato
Easy Kimchi Recipe using the Blender - Kimchimari
Kimchi Recipe (Napa Cabbage Kimchi) - My Korean Kitchen