I should have been more observant earlier. I’m running out of kimchi for selling at the market. My kimchi has become a main sales item, as well as a favorite at home, so I’d better make lots more at a steady pace. After the market yesterday, I bought some ingredients and made a simple kimchi – chunky style. Start by chopping and mixing everything together. 


Stuff into fermentation jars and add a 3% salt brine. The hard part is waitng about 4 weeks for a good fermentation.