KimChi

I'm just making a generic kimchi.

anddddddddddddddd, It didn't taste too good so I hope it tastes better after it ferments for a week.
I also made this stuff called 오징어채 무짐 which is like, dried squid in a red pepper paste sauce.

Soooooooooooooo good.
Though, I'm mad. Apparently, if your bill at H-Mart exceeds 50dollars you get a free Korea! world cup shirt.
My bill for $44.
:<

And I can see kimchi being salty, the website recipe that I used to make it had me soak the cabbage in salt walt for 1.5 hours.
changing the water every 30minutes, and using about 1cup of salt for this whole batch (Which was made with 10lbs of cabbage.)

With the way my mom and friends makes Kimchi, you have to let it ferment in a jar filled with vinegar or .. something. My mom has her lid tightly shut closed, and she keeps all of the cabbage in the jar for about half a week up to a week before we start eating. It's not really Kimchi til it ferments really well, which can take anywhere from half a week, up to 2 weeks, depending on how much cabbage and/or turnips you are fermenting.

I've seen my mom made Kimchi, so I can make it, myself, but it's really tedious. She doesn't change the water or anything, but you have to be precise to get the right flavor.