My common (mak/easy) kimchi, with chinese (napa) cabbage, leek, carrot, green onions, and rettish, covered in vitamine/mineral porridge and then fermented for a good tickling sensation. It eats away the fat in your body and attacks bad bacterias and anything that doesn't belong in the human body.

The porridge of my common kimchi is made from vegetable/mackerel broth and then add some roasted red potatoes which are boiled with salt and baking soda to get the best taste.

Inktober dag 19, sling

Baek-kimchi (white kimchi) it is a party kimchi where you slice of about 4 centimeters of the crop, filled with little vegetables and place it in a circle in a cup and then add some of the water which contains pear, onion, garlic, ginger and some other tasty stuff.

Kale radish kimchi, very difficult to make, but a very impressive taste, it's more like a party sidedish.

Mild kimchi, less hot, not much fish taste...

kost wat kost moet de vlam in de pan hier in NL..... http://www.niburu.co/index.php....?option=com_content&