Considering the cost of kimchi at Paldo, I've started investing the time to make our own kimchi. I made a couple of gallons of cubed radish kimchi a couple of weeks ago and Monday I made just as much cabbage kimchi. I hadn't made kimchi in about a year so I was a little worried but the recipes I started with were apparently good. The students have eaten about 20% of the cabbage kimchi in two days with a lot of discussion between them about how good it is. At this rate there may not be any left for kimchi jjigae.
My parents picked up 6 heads of cabbage and 2 radishes (about $12) on their way over from Prosser and I already had everything else so it worked out well. I put in the usual cabbage, radish, green onion, garlic, ginger, fish sauce, red pepper and sugar. The only thing different from a lot of recipes was I used fresh shrimp (or thawed Costco shrimp in this case) instead of the salted shrimp I've used in the past. It was important to me to use Costco shrimp because it's not soaked in chemicals like a lot of other seafood.
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