This post was originally written for Bailey’s Local Foods .
I’m very new to the world of fermentation, especially when it comes to foods. I didn’t grow up eating sauerkraut and still find it a bit odd. However, the first time I had kimchi I knew I’d have to learn how to make it (because I’m kind of cheap, but mostly because I love learning how to make new things!). So I took two recipes and made my own version using as many local ingredients as I good. The result is KWimchi, or KW-Chi, or a Kimchi for KW.
Trying to emphasize the ingredients we have available from local farms this kimchi is a bit more of what Sandor Katz would call a Kraut-Chi . Regardless of what you call it, it is delicious enough to eat by itself (which I’ve been doing lately!).
Our recipe is based on these two:
The Kitchn’s How to Make Easy Kimchi at Home
Nourished Kitchen’s Hot, Salty & Sour: My Kimchi Recipe