|A vegan-style Napa cabbage kimchee (Baechu)|
|Chief Fermenting Officer|
|Hotdogs with maple kimchee relish at Freddy's Bar-B-Q|
But how much do I like kimchee? You should have seen my grocery bills a while back. A big part of it went towards the pint containers of kimchee from my local Korean grocer. I realized it was clearly time to make my own. I recalled how my neighbors down the street prepared their cabbage: salting, rinsing on the lawn, air drying, rubbing with chili paste, packing and then transporting to a mysterious location to ferment—not an easy process for an urban setting. After a little research I figured out how to make small batches of Napa cabbage kimchee (baechu) in my refrigerator and over time explored making other types like fermented radish (kkadugi) and stuffed cucumber (oi sobagi).
Kimcheelicious was successfully funded through Kickstarter on August 28, 2012! Thanks again to all of you for your contributions and encouragement and a very special thanks to Don, Kuhn, Kimmet and Jorge for the use of their commercial kitchen at Freddy’s Bar. You’ve helped me put Korean kimchee at the center of the American table.