Kimchi is one of those foods that some love and others not so much. My departed wife, Youngmi, made excellent kimchi and, that’s how I was introduced to it and grew to love it.

There are two basic kinds of kimchi; fresh or fermented. 

Fresh kimchi is the kind that you make and begin to enjoy right away. The fermented version you let sit for a few weeks before eating it. My preference is fresh kimchi. 

I found this recipe on Seonkyoung Longest’s website. It’s not exactly like Youngmi’s kimchi but, it’s darned close. Bt the way, Seonkyoung website is my go-to place when I’m looking for a Korean recipe that’s close to what Youngmi would have made.

So, let’s roll up our sleeves and make some kimchi!