Ever since I started watching Korean dramas during the pandemic and drooling at all the yummy food they lay out on the tables (almost every day has key scenes around food and people are around books most of the times, and I LOVE this!), I have developed this interest for Kimchi, and I have been making Kimchi fried rice and Kimchi ramen almost every week. This has now reached comfort food status for me. I had already been eating curd with a little Kimchi with it at night, so now I have three uses for Kimchi.
Buying Kimchi from the stores was not an option, especially during the COVID19 pandemic, because I did not have the time and bandwidth to stop at the aisles, look for a vegan Kimchi, look for its ingredients to ensure it is all natural etc. Also, store-bought Kimchi turned out to be too expensive for the frequency and quantities I was cooking these dishes. Hence the search for the perfect Kimchi recipe.
- Authenticity - I do not claim that this is the authentic version of Kimchi, I have developed this recipe after reading on multiple food blogs, and wanted a Vegan option. This recipe has worked for me for a while now, doesn't go bad, is spicy enough for our palette and refrigerates well for at least 2 months (that is the maximum one batch of Kimchi has stayed in my fridge).