An Illustrated Guide to Korean Kimchi Fermentation

[JP 1983]

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Introduction - Baechu (Wombok / Napa) Kimchi
Eolgari (Winter Cabbage) Kimchi
Ggakdugi (Radish Kimchi)

Coming soon: Seokbakji & Chong-ggak Kimchi

 

[Mandy Onderwater]

I love the amount of detail you put into this! The pictures also really help to follow along with the steps. It's great

 

[JP 1983]

Added two new pages:

Eolgari Kimchi
Ggakdugi (Radish Kimchi)

 

[Mandy Onderwater]

Ever so amazing

 

[daveb]

seeing Kimchi made in village compared to commercial made or how some of us make it at home today is amazing also walking amoung the jangdokdae as it is fermenting the aromas can be amazing to point of overpowering

 

[JP 1983]

Yep, nothing like a Korean marketplace where all the old nannas come out and sell their fresh kimchi and other yummies!.