Alright. I know. It is way beyond stupid to take kimchi making advice from someone of my pedigree. I was born and raised in Fort Worth, Texas, and despite the fact that I was adopted, am the poster child for uber whiteness. (My first birth certificate and adoption papers list my heritage as "English, Dutch, and German," does it get any more caucasian?) But, damn, I know my kimchi.
It all started during one of Rob and my's, "I hate that egomaniacal, rude, SOB," phases that we tend to cycle through every three years or so...
No one said being "co-chefs" was easy.
I digress.
I needed kimchi, in a bad way, but had no transportation to the valley to obtain my fav.
I began with quick kimchi (you actually cook the shit to fake fermentation), and eventually lead to what I can honestly say was perfect kimchi.
My perfect kimchi.
Kimchi has sooooo many variables and unique twists that it is as individual as its maker...
So yeah, I can say I make my perfect kimchi.
And no, no one has ever taught me how to make it. Rob's dear mother and I have cooked together on several occasions, but there is a rather crippling language barrier, and she does not have a taste for the spicy foods. (Her nickname for me, god bless her, is "The Kimchi Killer.")
So kimchi and I forged our own relationship.
To be continued with (vague) recipe tomorrow...
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