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Spicy Cabbage Kimchi
November 25, 2008

I love, love, love kimchi. This came out a little salty for me so I cut the salt in half. It still drew the water out of the cabbage leaves and it all reduced well. I thought that I would get a little creative and added sesame oil for an additional flavor. My Korean friends told me to eat the kimchi quickly as oil will cause it to spoil. How do you spoil fermented (spoiled) cabbage? Anyway, it tasted great, but I didn't feel like eating two quarts of kimchee that quickly. My friends were happy with that. If you have ever heard the term "kimchi breath" you'll know what I mean. As a previous reviewer stated, I hated kimchee at first, particularly the smell of it. But now I crave it. I'll eat it with breakfast, lunch, and dinner. By the way, a serving is like a quarter cup. Small, but loaded with flavor.

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