Kimchi

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So quick, so easy, so tasty, wham bam, thank you Sam! Right now i am drooling over this one and again its 1,2,3,4, done, not "REAL" KIMCHI" but "GOOD ENOUGH" CONSIDERING HOW FAST IT CAN BE MADE AND PUT IN YOUR MOUTH FOR A MOUTH WATERING FEAST! LISTEN TO YOUR INNER COOKING VOICE AND DO NOT BE AFRAID TO EXPERIMENT, DO NOT FORGET THAT,"CREATIVITY IS A GIFT FROM GOD1", YEP! LOVE SETS FREE, BE FREE1

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I love the flavor of kimchi but it is usually to hot for my sissy taste buds. I made a couple minor changes and love this basic recipe. I left out the red pepper flakes, used oyster sauce (didn't have fish sauce on hand , used half the salt and added a several drops of sesame seed oil. I loved it! Thanks!!!!

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I only saved a bit of this, Which I found pretty tasty as a condiment on Korean-style skirt steak. The rest I put into the "Kimchi fried rice" recipe, which was awesome.

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For one it had too much salt and then it didn't have any flavor, but maybe the salt overrode the flavor...2nd recipe I tried from the October magazine that was not very good.