Yum Yum-Homemade Beef, Spinach & Mushroom Bibimbap w Kochujang sauce

[sgtiger]

CC, you can ask your local Korean grocer for baek (white) kimchi or mul (water) kimchi. It's usually only carried in the summer time if they carry it at all.

Here's some recipes I found online. I haven't actually tried them so I can't attest to how good they are. The way I learned Korean cuisine is by observing and tasting. Most Koreans don't follow recipes and the most basic rule seems to be that you can adjust everything to your taste.

http://www.recipezaar.com/Mul-Kimchi...-Kimchi-167366

http://www.youtube.com/watch?v=DlRBgSXjVYs

http://www.foodnetwork.com/recipes/c...ipe/index.html

http://www.chow.com/recipes/11293

http://littlesimplekitchen.blogspot....ge-kimchi.html

Personally I prefer kimchi made with greens, so I added this one made with young Korean radish greens. Maangchi has a lot of instructional videos on other recipes too:

http://www.youtube.com/user/Maangchi...28/ZkxmncTRQZY

There is a lot of salt involved in most of these recipes for a reason - the cabbage is being pickled to use over time. My mom has some kimchi in her fridge that's over a year old! Some of the original brine can be poured off and water added to adjust the kimchi to your taste. If you're making small batches and eating it within two weeks then the salt can probably be reduced. And if these recipes are too mild then just add red pepper flakes or dried sliced chilis to your taste. Also, don't fill the container to the top (leave about 2 1/2-3 cm from the top) and cover it loosely for the first few days. As it ferments it releases CO2 and more water from the veggies. The last thing you want is the lid to pop off and have kimchi juice all over the fridge. My newbie mistake.