I started making kimchi since I was 14 (fyi I am 26 now). I still remember the first time I learned to soak my cabbage in salt water but I watered down the salt too much my cabbage didn't soften even after a thousand years!🤣
I also remember there was a batch I added too much ginger strips and it became so spicy. My kimchi fried rice has literally became ginger fried rice.🥵
Then there was one time I didn't even know why but my kimchi turned out brown and taste like 💩.
A good kimchi is essential in making Korean recipes. You will find the easiest vegan kimchi recipe in the Korean Cooking Made Vegan vol.2 that doesn't require fish sauce or dashi stock yet taste SUPER delicious and authentic.😎