I started making Kimchi at home last year when I realized that a gallon of Kimchi costs nearly $20. I can make the same amount of Kimchi at home for $2 and it tastes just as good, if not better. On top of that, Kimchi is actually really easy to make, it just takes time. Spend one day every 6 weeks making Kimchi, and you will always have it in your fridge. How can you argue with that kind of logic?
This is going to be the first post in a segment I’m dubbing, “The Secrets of Cabbage.” Ignore the cheesy name, the point is there will be more posts about cabbage in the future. Also, I apologize for how short this post is going to be. I will write about an entree in the next post.