I followed this recipe from thekitchn.com. I used savoy cabbage instead of napa because that’s what my CSA gave me. It’s fine but next time I will try to use napa cabbage. I used 2 tbsp of gochugaru and I think next time I would just use 1 tbsp. I used 2 tbsp fish sauce for the seafood flavor and I don’t think I’ll use that next time. I let it ferment for 3 days which may have been a day too long.

It’s great in ramen soup and I mixed some with my scrambled eggs. May try it with peanut butter/bread like Tired Hands served it.

The downside to this batch was that it made the fridge smell like something died in it. I suspect it was the fish sauce, but I’m not sure.

UPDATE 02.03.17

Made this again yesterday. This time I had actual Napa cabbage! My cabbage was a little over 2 lbs. My scallions were really fat, so I probably should have used less than 4. I had black radishes so I used them instead of daikon. 1 tbsp gochugaru and just water instead of fish sauce. There was just slightly too much to fit into a quart jar so I used a half gallon. I think I will use slightly less scallion/radish next time, since the cabbage is my favorite part anyway. Maybe I’ll leave out the radish altogether (the culprit of the stench). The only reason I put it in this time is because I had some to use up.

02.02.17 batch

03.26.17 – I’m supposed to get a head of green cabbage this week from the CSA and I’m planning on making a batch of kimchi, since I already have all the other ingredients and I just finished up my last jar. I think I’ll use 2 T of gochugaru again and I think it really missed the umami from the fish sauce last time so I’ll use it again. I should buy a better bottle though.

11.05.18 – Napa Cabbage, purple daikon radish, green onion sliced thinly at a diagonal, 1 1/2 T gochugaru, Thai kitchen fish sauce. 3 days fermentation. I really like this batch!