Jim bought me a new cookbook after we heard the authors on the radio

Amongst the treasures was a doable looking kimchi recipe.

And after a trip to the korean market and the farmers market i went to it:

Salted soaked and drain my veg…

Then combined the flavor:

Plus some rice wine vinegar, garlic and ginger

And there she sat for a day at room temp, then six in the fridge.

And today we are making

Stinky tofu will ferment at room temp for 48 hours. Then it will get fried…so monday is probably rice and stinky tofu night

Meanwhile, i totally made another batch of kimchi, and have a jar saved from batch 1 for kimchi fried rice during the week.