Hummm .... I thought I was the only one that eat Kimchi on my Hotdog. .... gooood .... and I make my own kimchi ....
Ed, could you post the recipe that you use?
At $4 to almost $5 for a pint jar of kimchi, I've started making my own. It's just too darn easy to make. I don't have a written recipe that I stick to. ... Kimchi like many other recipes are to the maker's taste. .... Currently I'm unable to get daikon radish and some other asian vegetables, so my kimchi is the basic Napa Cabbage, spring onions, garlic and ginger. ... You could add thin sliced turnip, carrots and other American type vegetables. .... My wife doesn't like the the Kimchi hot, so I've been going lite on the chili pepper. Ground chili pepper & the little whole peppers from the Mexican section works just fine. Sriracha sauce too.
I cut up the napa cabbage and salt with 1 or 2 tbs and let stand over night in a zip-lock bag or jar (when using left over fresh cabbage in frig). Then add to the kimchi jar (1 gal square jar ??) in the frig. Add salt water to cover the cabbage as required. Make the salt water until it taste like sweet sea water (not salty water); about 1 or 1 1/2 tbs salt to qt of water. I don't use vinegar or sugar in kimchi. .... There are many kimchi recipes on the net, so start with the basic and add to your liking, salt shrimp, fish sauce, soy sauce .... If the kimchi is tooo hot, rinse the pepper off in the juice, your soup, or small bowl of water when you eat it (not hot). Why can't I get my wife to understand this, so i can kick the heat up????? .... The juice is good to drink too.