There are a million different ways to make kimchi, no I’m not exaggerating! There are even different ways to spell it: Kimchi, Kimchee, Kim-chee, Kim-chi, Kim chee, gimchi. I’ve seen them all, they’re all correct spellings except the hyphens, not sure where that came from! When I lived in Korea as a kid, I simply called it “stinky cabbage”. It can be an aquired taste, and little by little, I’ve aquired it. Kimchee is a great way to use up the abundance of cabbage we were getting with our CSA when I don’t want to keep making coleslaws. At our pa’ina, several people asked, “What is kimchee?” Basically, it’s spicy, fermented cabbage, and yes, it’s stinky.
