Korean cuisine used to be on the bottom of my list whenever anyone asked me to rank my favourite asian cuisines. I don’t remember specifically what triggered the sudden switch to top 3. But it became one of my favourites to the point that I was craving Korean food every weekend. My favourite thing about going to a Korean restaurant is the 반찬 aka banchan aka little side dishes served along with rice. Specifically kimchi, the chilli and sour fermented cabbage. Definitely an acquired taste, hate it or love it.
It was when I fell upon a youtube video (yet again) on how to make vegan kimchi. As someone who loves easy convenient DIY’s the thought of creating something from scratch which can be bought from the shops, I’m immediately on board.

Needing to use up some Nappa Cabbage, I decided to make a batch of kimchi. Along with that idea, I thought of pulling the camera out and practice some photography myself. A tiring few hours later I finished up with jars full of kimchi to ferment and numerous photos I was some what pleased.

A bonus to this kimchi it is unintentionally healthy for your gut (with probiotics), vegan friendly, and a great idea to gift family and friends, as traditionally you would make a bath full of cabbage in one go, just like the Italians dedicate one day to peeling a tonne of tomatoes, mashing, chopping to cook up a years worth of passata. Korea’s Kimchi is the Italian’s Passata.