I still have some of my first batch in my fridge. It’s been several months. It’s really transcendental now as it’s continued to ferment, and it’s very aromatic. I only use that batch for seasoning now as it’s rather strong for simply eating. It’s fantastic.

For me, talking with Maangchi and her video was a big help, plus getting all the right ingredients. She was very responsive to my questions and such. I also did a bunch of other research (I am an an sw engineer so I am anal like that) before I started, like watching old women in Korea making it.

No matter that it took your 11 attempts. At least you got there.

And I too am curious how Blake’s shrimp based recipe turns out. Maangchi says some make that way, while I used freshly shucked oysters (talk about a pain).

Just kidding. In all honesty I hope it turned out great for the both of you. Just from the color alone I can see that you all did a whole lot better on my first attempt. Can’t wait to read about the results.

Thanks for the reference.

Well, I have news for you, check out:

http://www.maangchi.com/recipe/kimchi-kaktugi

My photos of the process are here:

http://www.facebook.com/album.php?aid=95699&id=578103288&l=ca9fd029ec

It turned out fantastic, the first time. I have made it a few different ways, but this is by far my favorite for the traditional kind.

Check it out.