As I pulled up the recipe to make this for the 2nd time, I was reminded to help others by rating the recipe. It is so delicious and so authentic, we can't get enough of it. First introduced to Kimchi in the early 70's, this is probably the recipe that has the most authentic taste, just like we had in Seoul. I add slices of Asian radish as well...they make for great additional texture with their crispness. Soooo good!

Reviewed On: Aug. 16, 2009