How I Made Homemade Kimchi

Yo,

Was on a Monday night mission to make some homemade kimchi. Ingredients were needed at the asian mart.

Got to the AZN mart. Read the sign and made sure to park to shop.

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Took a window selfie with the fish.

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Learned that some choy is baby bok, some choy is yu, and some choy is big and gai.

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Marveled at all the different kinds of tofu. I got some tofu noodles!

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Also, happy belated Chinese New Year!

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I did not buy any eggs.

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Picked up the napa cabbage, daikon radish, fresh ginger, fresh garlic, and gochujang needed. Followed this recipe to make some kimchi! One big napa cabbage made 1 spaghetti sauce jar and two smaller olive jar sized portions. I let it ferment 4 days to get really funky.

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Eat it plain, on rice crackers or in a stir fry!

I like the word kimchi. It’s South Korea’s national dish and it’s good for you! They eat a lot of it.

It’s a probiotic, which means although it looks like regular food, it contains microorganisms that get in your guts and make good things happen: cure tummy troubles, boost immunity, help your skin function, make you shit, and more. It’s good for vegans that can’t get probiotics from yogurt.

Learn things!

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Categories: food, homemadeTags: , ,

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