I need help making my own kim chi--but only from people who have actually made their own kim chi, with their own 2 hands.
I can't understand what I'm doing wrong. My kim chee just never tastes as good as commercial stuff. I can't figure out why, and it's making me crazy!
Why am I interested in hearing only from people who've made it themselves? Because most of the recipes I've seen for it are *terrible*. They omit crucial facts. Here is one example: kim chi is made with red pepper. But to make it properly, you must use *korean* red pepper! American- or pizza-style red pepper is just not the proper stuff to use--but lots of recipe writers seem totally unaware of this!