Once... Twice... Three Times A Kimchi

 

Of course I had to make some traditional kimchi. I've tried a few times in the past, and of course failed. The first time I used some packet, the other I tried to follow a video on Youtube. Both times I was very heavy handed with the salt - I just wanted to make sure I got all that excess water out!

 

Another kimchi, but instead of the usual Napa cabbage, I used daikon radish and scallions. Lots of ginger.

Not as salty as previous versions, but not bad! I'd probably stick to buying it. Save me the headache.

Unless someone teaches me the right way. Any takers?