Do any of you guys go to the First Oriental Market in Orem? And have any of you bought kimchi from them? Well, twice I bought it and when I came home and ate it, it was really really fermented. It’s good to use fermented kimchi on soups but not to eat it plain. They get new kimchi every Wednesday and those two times I went on Wed. and specifically asked the lady if the kimchi out on the shelves were the new ones that just came in that day and she said yes. But obviously it wasn’t. Another time I asked her and she told me yes and a few minutes later the husband of the lady walked by and I asked him if it was the new kimchi out on the shelves and he said no it wasn’t and that he would go to the back and get it for me. So he did and that one tasted fine. So if you don’t want fermented kimchi, go on Wed. and ask the GUY specifically to go to the back and get new kimchi for you.
Anywho so those two times I returned it. The first time they were nice about it but the second time I called, they told me I couldn’t return it since if I bring it in, it’s not like they could sell it again. I told them how it happened last time and they returned it for me for the new one. After a few mins. of being put on hold, they told me to bring it in and they would exchange it for a new one. So I did, and guess what they said? They told me that it would be best if I just don’t buy kimchi from them anymore. How no one has ever returned kimchi except for me. They told me nicely and explained how it seems like I really like the fresh taste and if that’s what I want, then to just make my own kimchi. The two kimchis I’ve returned were REALLY FERMENTED and sour and nasty! Even the lady tasted it and told me it was pretty bad. Anyway so I walked out with the refund instead of a new bottle of kimchi I wanted. Ever since then I’ve been craving kimchi like mad haha. So you know what? I made my own!
I’ve helped my mom make cabbage kimchi since I was a little girl but never made it by myself. I’ve made the cucumber kimchi and the boochoo kimchi but not the cabbage kind. Who needs the First Oriental Market when I can make my own even better? SHESH. I don’t need you anyway! 😛 And a bottle of kimchi there is over $12 and I made mine for only $3. So there! Top that!
soaking in salt water overnight.
Napa cabbage – approximately one pound
4 cups of cold water
3 tablespoons of sea salt
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions), finely chopped
1 teaspoon of dried red chili pepper flakes (more if you like things spicy, less if you don’t)
1 1/2 to 2 teaspoons of sugar
1/4 cup (60ml) fish sauce
Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl, add 4 cups of cold water, cover with plastic wrap, and place in refrigerator overnight. Be sure that water covers all cabbage leaves – place a plate or other heavy object on top of leaves to ensure that they stay covered with water.
The next day, pour off water and thoroughly rinse cabbage leaves. You can shake them gently in the sink to remove excess moisture. Add the rest of the ingredients together. Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to use gloves to do this, otherwise, your hands will burn from the chili flakes. If you are pressed for time, mix seasoning ingredients with about a cup of warm water before adding them to cabbage to allow for easier distribution on cabbage leaves.Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well – it will become kim chi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kim chi to sit at room temperature for 2-3 days.
