As Korean food becomes more and more popular in the United States, so does kimchi. Kimchi is a Korean staple of pickled vegetables, and is most often used as a side dish at mealtime. Although the most well-known type is made out of napa cabbage, there are actually many different varieties of kimchi to enjoy—and not all of them are spicy.
As with most food staples, kimchi is important to Korean culture as a whole. It’s often the case that a mother-in-law teaches her daughter-in-law her kimchi recipe, so that it’s passed down through generations. I married into a Korean family earlier this year, and I’ve been earnestly enjoying my mother-in-law’s food for years. So, it was about time to learn my mother-in-law’s kimchi recipe.
This recipe is for baechu kimchi (배추김치) or kimchi made from napa cabbage. More specifically, this is mat kimchi (맛김치), which refers to the method of cutting your cabbage prior to pickling it. This method is a bit easier and quicker, so you can enjoy your kimchi sooner!
 "How to Make Authentic Korean Kimchi From Scratch 4")
