The other day I learned from a korean girl visiting that there are indeed innumerable ways to make kimchi. There are areas of Korea where they don’t put in chili powder and other areas where they don’t use fish sauce. My style of kimchi is just as valid as any other. She called mine a white kimchi.

So, I don’t have to call mine timchi anymore as if it’s not a proper kimchi – but I think I’ll call it timchi anyway.

This batch of timchi is with the ingredients cut into bite sized pieces.

Put into jars

And covered with a 3% salt water solution. In the end it becomes about 1.5%. Then it’s put it away for a proper fermentation.