For those who work late and have no ready dinner at home, we recommend you store some Kimchi in the fridge. The versatile fermented vegetable could be cooked with rice, made into soup with pre-packed stock, beef and tofu, or added into Korean instant noodles to spice it up – all in less than half an hour. It is a refreshing and spicy awakener that can be kept for up to three months.
Two weeks ago, I made about eight kilos of Kimchi, entirely from scratch. It was my second time after picking it up at the Korean Tourism Board. The procedure may be tedious but the final product is likely to turn out like what it should be, unlike Nian Gao or Beef Wellington. So here is a very detailed Kimchi recipe together with the simple instruction to cook Kimchi Fried Rice.