Not too long ago, I messaged Maangchi and told her about how I make kimchi here in West Virginia. She just messaged me back and suggested that I share my information with the community here. I have to say, in my opinion, it's an odd recipe for kimchi.
About 5 pounds of green cabbage, cut into about 1 inch chunks
2 onions, cut into large pieces
12 cloves garlic, minced
4 bell peppers cut into one inch by 1/4th inch strips, any color will do. I used orange, yellow and red.
About 8oz red pepper powder - Unless I order online, flakes are impossible to get around here.
A little bit of vinegar - I used to speed up the souring process. Maangchi told me to skip it next time to see how it turns out, and I plan on doing so.
8oz can of anchovies.. That's right. Anchovies. I had to get these with a pizza order (they sell cans separate if you ask) I used the oil as a substitute for fish sauce and the meat itself as a substitute for squid, or other meat that you might want to use. I diced the anchovies up.
Oh, and a small package of baby carrots, diced.
To make the red pepper sauce, I combined the powder with the vinegar and entire can of anchovies, and mixed until it was an even consistency. Then, all of that got poured onto the cabbage and mixed evenly.
Fresh, it was already incredibly delicious. Now, about a week later, I can't even begin to explain how good it is. It is also incredibly spice. It is so spicy that I'm the only one around here who can even stand the smell of the heat - much less taste it.
If anyone knows where I can find authentic Korean ingredients in the Charleston, WV area, let me know. I would love to try this with the real deal instead of having to make things up as I go.
I'll enclose a picture of it. If you see the big chunk of anchovy, rest assured that didn't last long after the picture. I would dig in to the kimchi itself if I didn't just eat breakfast.
Little tidbit of information about me and my obsession with spicy food - we have a chicken wing joint called Quaker Steak and Lube here, which has places nationwide. They are renowned for having a wing sauce so hot, you have to sign a medical release form to eat anything with it. I can handle it without breaking a sweat. I just love spicy food with a passion.