I just want to post a pointer to Ron Eade's recent blog entry about making kimchi at home. A quick perusal of the instructions reveal it's a fairly involved multi-step process, but overall it still seems simpler than I'd ever imagined.

I buy my kimchi at 168 Market on Somerset, but they seem to only have a single variety and it's not quite as good as what they serve at, say, Seoul House. I've asked around and people seem to only be aware of 168 Market as a source, so perhaps I should try making my own someday - I'd just have to massively scale down the quantities from Mr Eade's typical batch size!

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