[nrp]

It’s also fairly easy to make your own. The wonderful thing about that is you can sample your kimchi periodically as it ferments to learn what stage of fermentation you enjoy most. As it gets really sour, it also becomes amazing as an ingredient or grilled on its own.

[spenczar5]

That’s right! Maangchi has a recipe and guide [0] which is really good. It’s how I learned, and the results are fantastic. Be warned though, she makes a lot of kimchi in one batch!

[0] https://www.maangchi.com/recipe/tongbaechu-kimchi

[mauvehaus]

Can confirm: this is an excellent recipe. Highly recommended.

For whatever reason, we've had a lot more luck making kimchi than sauerkraut. The kraut keeps molding on us :-(

[klyrs]

I understand that moldy kraut isn't bad -- pick off the moldy bits and you should be good. But despite that knowledge it still squicks me out.