Hello from Missouri

New here but im not new to Korean food. I lived overseas for many years but mostly in Japan.

I make Kimchi Jjiggae and several types of kimchi quite often. I just put another small batch in the fridge today. I mixed green cabbage and nappa this time. Ive also made kimchi with red cabbage. It seems to take longer to ferment.

Our family has made sauerkraut and various pickles as long as i can remember so making kimchi was fairly simple. I have several Asian markets close including 2 Korean markets that carry items i cant find anywhere else.

I love your website. Ive tried several of the recipes and ive been very pleased with the results.