Per Maangchi's recipe for "quick" kimchee (see her website):

https://photos.app.goo.gl/DsfCcamMSFbMFD658

I was almost out of the stuff[1], but had managed to find all the necessary ingredients by yesterday[2] and had at it.

[1] For me, a much loved side dish, condiment, and ingredient. Possible RFC thread?

[2] Seriously? Who woulda thought Napa cabbage would disappear from (USA) store shelves in a pandemic?

--
Silvar Beitel

On Saturday, July 18, 2020 at 12:12:02 PM UTC-10, Silvar Beitel wrote:
> Per Maangchi's recipe for "quick" kimchee (see her website):
>
> https://photos.app.goo.gl/DsfCcamMSFbMFD658
>
> I was almost out of the stuff[1], but had managed to find all the necessary ingredients by yesterday[2] and had at it.
>
> [1] For me, a much loved side dish, condiment, and ingredient. Possible RFC thread?
>
> [2] Seriously? Who woulda thought Napa cabbage would disappear from (USA) store shelves in a pandemic?
>
> --
> Silvar Beitel

I have made that using the same recipe. My wife said that it tasted like the kim chee her mom used to made - that's pretty much all I needed to know.

https://www.amazon.com/photos/shared...rGxki5qKgZ2-kc

Silvar Beitel wrote:

> Per Maangchi's recipe for "quick" kimchee (see her website):
>
> https://photos.app.goo.gl/DsfCcamMSFbMFD658
>
> I was almost out of the stuff[1], but had managed to find all the
> necessary ingredients by yesterday[2] and had at it.
>
> [1] For me, a much loved side dish, condiment, and ingredient.
> Possible RFC thread?
>
> [2] Seriously? Who woulda thought Napa cabbage would disappear from
> (USA) store shelves in a pandemic?

Just types not grown locally to you may be sporadic. Since Virginia
Beach area has significant land farms, we haven't had a lack of much
produce.

Local apples kicking in too but we have 2 trees of them so rarely buy
any.

dsi1 wrote:

> On Saturday, July 18, 2020 at 12:12:02 PM UTC-10, Silvar Beitel wrote:
> > Per Maangchi's recipe for "quick" kimchee (see her website):
> >
> > https://photos.app.goo.gl/DsfCcamMSFbMFD658
> >
> > I was almost out of the stuff[1], but had managed to find all the
> > necessary ingredients by yesterday[2] and had at it.
> >
> > [1] For me, a much loved side dish, condiment, and ingredient.
> > Possible RFC thread?
> >
> > [2] Seriously? Who woulda thought Napa cabbage would disappear
> > from (USA) store shelves in a pandemic?
> >
> > --
> > Silvar Beitel
>
> I have made that using the same recipe. My wife said that it tasted
> like the kim chee her mom used to made - that's pretty much all I
> needed to know.
>
>
https://www.amazon.com/photos/shared...rGxki5qKgZ2-kc

I make a similar one too. Less on the hot red paste and we normally do
it what I call 'Japan style' (it isn't really, just was common to find
there).

It's a fresh vs fermented one and left fairly salty. Nicely crunchy too.