From Scratch Kitchen

I love kimchi. A good friend from school is Korean and she often cooked delicious Korean food. The combinations were foreign and exciting always with complex flavors that filled the mouth and delighted the taste buds--a perfect blend of salty, sweet, and umami. And kimchi, of course is the ultimate in Korean foods. So I tried my hand at it. A few adjustments needed to be made based on ingredients available. Daikon radish for instance had to be replaced with regular red radishes. The adjustments decidedly did not work, the result looked like kimchi but tasted so potently like raw garlic that it was totally inedible--such a disappointment. I hope to try it again with the true ingredients and a better result.