Makes a medium hot kimchi, somewhat sweet and very garlicky. You can half the ingredients for a milder kimchi.

Fermentation is optional but really adds and changes the flavor.

For fish sauce I prefer a vietnamese type (currently use AAA brand).

Daikon can be substituted for korean radish, asian chives can be substituted by more green onions.

Oysters are completely optional and you probably won’t want to use them, especially if you want to ferment longer on the counter (>2 days). Oysters can also be substituted for korean salted shrimp (1/4 cup).

For kaktugi (radish) replace napa cabbage with 3 lbs of cubed korean radish or daikon.

This can be made with all normal (wheat flour) or all lentil flour, or any combination of either. Chickpea flour also works. Lentil flour adds an earthy, slightly tangy flavor, and crisps up nicely. This recipe is similar/adapted from South Indian dosai recipes.

Great breakfast dish with a slice of proscuitto and parmesan or any smoked cheese, or a good base for baked pasta dishes.

Best chana masala recipe that I’ve found; tangy, perfectly spicy, not greasy at all. Modified a bit from the original.