A few weeks ago a friend and I got together to make traditional Tongbaechu-kimchi, it was hard work but worth it! She wanted to make some for her dad who was stationed in South Korea where he grew to love kimchi. We used four heads of napa cabbage and it took about 4 hours to make. Our hands hurt from salting things and putting our chili pepper paste we made on all the leaves. My hands were orange for a week >_<. It was really yummy but I have no idea how some people make over 100 heads of cabbage 0_0. I’ve had a lot of kimchi but our homemade kimchi was the best!
Do you like kimchi? Would you like to make this yourself? Here’s the link to the recipe I used it’s fantastic, as are all of her other recipes: http://www.maangchi.com/recipe/tongbaechu-kimchi. Let me know what you think in the comments!