Tis the season to make kimchi

The napa cabbages this time of year are absolutely gorgeous, which is why we Chinese people always have it for our reunion steamboats. Grab some spring onions, garlic chives (optional), garlic, ginger, onion, fish sauce and we're all set!

 

I'm following Maangchi's recipe for kimchi, with minor alterations. We love it! Make in big batches and refrigerate once done so it doesn't ferment so quickly. Leave a jar out on the counter overnight or till it's as sour as desired, then bang it back in the fridge. This is really great stuff. (What a long way I've come in kimchi-making).