I love food. My dad is an awesome chef…me, not so much, but my belly IS by design and i love to cook for my kids and guests–especially my best friend Ondi, when I can get him to show up.
Love almost any kind of food, but anything Asian will get my attention first. One of my all time favorites is Kim Chee. Something my dad got me hooked onto when I was a kid and I never survive for long without it. Unfortunately, store bought Kim Chee is usually garbage, so I started making it at home.
My first batch was in 1990, soon after I was married–which I felt was a huge success. Made 5 gallons of it, but made the mistake of putting it in direct light to ferment for several days and it became so hot, my linebacker friend, Steve Nawahini had to eat it–which he did, out of the jar, without blinking…while the rest of us teared from the fumes in the air.
Last night I couldn’t sleep, so I started another batch. I wanted a really good recipe, something as close to an authentic recipe as I could find, not a white persons version.
Thank you YouTube.
After several videos, I found the BEST way of making Kim Chee, even if you are going to do a variation. Forget the rest of the video’s and watch this video for the best method by Maangchi!!
Its clear, she shows you all the steps…and BTW–BE CAREFUL WITH THE CHILI POWDER!! I decided to go ‘hot’, but I got it hot enough to make the hair on my butt fall off. Yeah…ouch.
Great in stir fry though! That’s what I made for the family this morning: eggs and rice with some pastrami and Kim Chee. MMMmmmmmmmm!!!!
Love you all–have a GREAT day, and trust me, try making some Kim Chee, but do it the way Maangchi does it!
God Bless,
Jaime
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