Reviewed: Nov. 19, 2011

This recipe is good. I loved the fact that it was so healthy. I just was not impressed enough to make it again in the future.

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2 users found this review helpful

Reviewer:

nsolt

Reviewed: Jul. 23, 2011

so easy!!!!

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5 users found this review helpful

Reviewer:

AZ Organics

Cooking Level: Expert

Home Town: Edmonds, Washington, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jun. 29, 2011

Very good. I used 2 tsp of cayenne, and that seemed to be about right for us. This was my first time making kimchi, and I will probably experiment with other recipes, but I liked this.

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8 users found this review helpful

Reviewer:

Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: Oct. 28, 2010

I serve as chef-in-residence at our annual church retreats. Served this kimchi at this year's event -- and it was a hit! Our international congregation has many Korean members and they were thrilled to see the kimchi offered in the salad bar! It packs a kick -- more than the kimchi at our local Korean restaurant -- so warn your guests when you serve it! None of our folk thought it was too hot, though. It had just the right amount of OOMPH -- and the persimmons had enough sweet to offset the heat of the cayenne pepper that was used.

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41 users found this review helpful

Reviewer:

divapat

Reviewed: Oct. 3, 2010

I have never had "authentic" kimchi so I can't rate the recipe that way, but this recipe is delicious. It was a hit with my family and guests. I have made it twice, once a veggie version and once with one TBSP of fish sauce. I ended up soaking the cabbage in salt for about 3-4 hours. I did not have persimmons, so I used one sweet apple instead. I used about two tsps of good quality hot chili powder (the kind from an asian grocer) and it was spicy but great. I offered rice with the kimchi and some had it over rice, some just ate it straight.

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38 users found this review helpful