Reverse seared a hind leg roast and ate with kimchi and broccoli with cheese

Homemade kimchi?

No sir. I've only found kimchi a couple of months ago. I haven't ventured off into making my own. Yet.

perfect cook on that meat! great job

Pro tip on making kimchee. Face east when you bury it.

I’d tare that meat up!! Love kimchi.

I like kimchi also and dang good cook on the neat .

I have two recipes for kimchi. Regular and Hawaiian. I got hooked on it when we lived in Hawaii.

Cast if you care to share those recipes I would be all ears.

Traditional Korean Kimchi

YIELD

Makes enough kimchi to fill 2 quart jars

INGREDIENTS
* 1/2 cup plus 1/2 tablespoon coarse pink sea salt
* Water
* 1 head Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
* 1/2 bulb garlic, cloves separated and peeled
* 1 (1 inch) piece of ginger root
* 1/8 cup fish sauce or Korean salted shrimp
* 1/2 Asian radish, peeled and grated
* 1 bunch of green onions, cut into 1-inch lengths
* 1/4 cup Korean chili powder
* 1/2 teaspoon sugar (optional)
* Sesame oil (optional)
* Sesame seeds (optional)

PREPARATION
* 1. Dissolve 1/2 cup pink salt in 1 quart water. Soak cabbage in the salt water for 3 to 4 hours.
* 2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
* 3. In large bowl, combine radish, green onions, garlic mixture, chili powder, 1/2 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
* 4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 2 quart jars or one 1/2 gallon jar, pressing down firmly to remove any air bubbles.
* 5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
Note:
Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.


Hawaiian Style Kimchi

INGREDIENTS

* 1 napa cabbage, 1/2 inch shredded
* 1⁄4 teaspoon dried red pepper flakes
* 1 cup fuji apple, shredded
* 1⁄2 cup mae ploy sweet chili sauce
* 1⁄4 cup marukan rice vinegar
* 1 teaspoon hawaiian salt

DIRECTIONS
* Slice the cabbage, red pepper and Fuji apple place into a mixing bowl and combine the mixture. Add in the chili sauce, vinegar and salt mix well and pour into the cabbage mixture set at room temperature for 90 minutes and then transfer into a plastic container and place into the refrigerator for a week before use.

Thanks, Cast. I'm going to give both of these a shot.

Oh man that looks delicious