Yesterday was kimchi making day for me!
This time I made it winter kimchi style, called gimjang-kimchi (김장김치), which is redder and more heavily seasoned than usual kimchi. The kimchi paste was made with homemade fish sauce that I made almost 2 years ago, and was very rich and delicious, with a deep flavor.
When it was done, I had kimchi for lunch. Fresh kimchi, sprinkled with tons of nutty roasted sesame seeds, is so tasty that I don’t need any other side dish to go with it. I ate it with warm rice, so delicious that I ate two bowls’ worth!
The recipe for kimchi is here if you want to try it out. Let me know how it goes!