You've convinced me to try making my own kimchi (I too don't generally eat kimchi because of the heat). I've only had kimchi once (and it was homemade) by a stranger during a ski trip. I loved it. It was more of a crunchy heart of a cabbage than the leafy bits.
I can't access the NYTimes Cooking recipe (don't have paid access for it).
I was looking for how to share the recipe with you and I found out I can give "gift" links to non-subscribers! I'll update my post with these as well, but here's the kimchi link:
You'll have access to the link for two weeks, so maybe best to download the page or print it or something.
There are also non-spicy kinds of kimchi that don't use any gochugaru, if you wanna go no-spice, but I DO like a bit o' spice...I just can't take much...😓
You've convinced me to try making my own kimchi (I too don't generally eat kimchi because of the heat). I've only had kimchi once (and it was homemade) by a stranger during a ski trip. I loved it. It was more of a crunchy heart of a cabbage than the leafy bits.
I can't access the NYTimes Cooking recipe (don't have paid access for it).
I was looking for how to share the recipe with you and I found out I can give "gift" links to non-subscribers! I'll update my post with these as well, but here's the kimchi link:
https://cooking.nytimes.com/recipes/1023416-kimchi?unlocked_article_code=vqFE_OGVda4F0SpXaDv3v8LeKTN0pbewZB91VpGavntKP2BCgoDO3jIqcrTD-ceWa3jnERoUxkSgFpilFUt-ENme6wdf30tb8SiBfGs8Zw72uOWiohfe1sRhIEM4vpuUK69YFBAyCyB0YHPGDr56O_U_pKMKCSml78Hq6UHNCM_gtD05trVmu_xqqUTUfEAL-oPN1izI2IVJznFvvDsDJeadLbb4c_lBw6OOl6yGG7r0iP6ELJUvQlwEsbsae5dTBEeAC0KHLBim133asNnV6RCgFw3yBjCRvXQ_Xe2maGOm7z0BsIS4jl8QqA&smid=share-url
You'll have access to the link for two weeks, so maybe best to download the page or print it or something.
There are also non-spicy kinds of kimchi that don't use any gochugaru, if you wanna go no-spice, but I DO like a bit o' spice...I just can't take much...😓