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Well, we didn't have a First Friday opening because the shop is closed. (But we're having a Second Friday Opening - see above!) Sara is off desert trippin' and I'm chillin' in the sweet little town of Clatskanie, Oregon while I volunteer to gallery sit for the Portland Biennial this week (more on that later!).
​So instead my friends, I'm posting this kimchi recipe that I love. I've been cooking with kimchi quite a bit lately and need to make more because it's really quite easy so why do I keep buying it at the store? Because I've been "busy", that's why. Hopefully this post will get me back on the kimchi-makin' wagon! I'll also post my favorite korean inspired breakfast (see below) that you can make with either homemade or store bought kimchi... It's sort of a bastardized bibimbap. I could honestly eat it everyday (but I'd probably have to substitute something for the egg because I can only eat so many eggs a week, ya know?)

xobruno leather blog

above: Bastardized Bibimbap Breakfast

xobruno leather blogcrappy pic, but delicious results! 


Homemade Kimchi via
(Makes 1 quart)


  • 1 medium head (2 pounds) napa cabbage
  • 1/4 cup sea salt or kosher salt (see Recipe Notes)
  • Water (see Recipe Notes)
  • 1 tablespoon grated garlic (3 to 6 cloves)
  • 1 teaspoon grated ginger
  • 1 teaspoon sugar
  • 2 to 3 tablespoons fish sauce (see Recipe Notes)
  • 1 to 5 tablespoons Korean red pepper flakes (gochugaru)
  • 8 ounces Korean radish or daikon, peeled and cut into matchsticks
  • 4-6 scallions, trimmed and cut into 1-inch pieces​​
  • Picture
  • crappy pic, but delicious results!


  • Cutting board and knife
  • Large bowl
  • Gloves (optional but highly recommended)
  • Plate and something to weigh the kimchi down, like a jar or can of beans
  • Colander
  • Small bowl
  • Clean 1-quart jar with canning lid or plastic lid
  • Bowl or plate to place under jar during fermentation


  1. Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
  2. Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
  3. Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
  4. Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
  5. Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
  6. Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
  7. Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
  8. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  9. Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

Recipe Notes

  • Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
  • Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
  • Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water. 



Bastardized Bibimbap Breakfast (serves 2-3)

  • 2 c rice to 3 cups water if white
  • 2 c rice to 4 cups water if brown
  • Premade kimchi
  • large bunch of kale, de-stemmed and cleaned. chopped thin.
  • 3 gloves garlic, chopped
  • soy sauce
  • olive oil
  • s+p
  • toasted sesame seeds
  • 1 scallion chopped thin (white and green parts)
  • ripe avocado
  • chili garlic paste
  • one poached or soft boiled or over-easy egg per person (cook the egg at the very end)


Get the rice started. Add the proper amount of water to rice ratio*, bring to a boil, stir, turn to low and cover with a tight lid. DO NOT lift that lid until it's done (even though you want to, I know). USE A TIMER.
*My rule for rice is the following: BROWN RICE - 1 part rice to 2 part water - cook 45 min.
WHITE RICE - 2 part rice to 3 part water - cook 20-25 min. When steam stops coming out, it's probably done (or burning, but let's hope not)

When the rice is 8 minutes from done, heat the olive oil in a skillet on med. heat.
Add the garlic and saute just until it starts to turn golden.
Add the cleaned and chopped kale and coat with the garlic + oil. Shake a liberal amount of soy sauce into there and stir. Add a bit of water, s+p and cover. Turn down to med-low.. allow it to steam just until wilted (or however you like it). Right before it's done, push it over to one side add the kimchi to the other side of the pan to warm it up a bit. Cover and cook for a minute more, then turn off but leave lid on while you cook the eggs.

Poach/soft-boil/over-easy fry your eggs. I prefer runny yolk for this recipe, but do how you do because I know you're picky about your eggs (am I right?)

Use larger bowls and fill 1/2 with rice.
​Then in 4 separate quadrants top with egg / avocado / kimchi / kale.
Sprinkle toasted sesame seeds and scallions on top. Add garlic chili paste to your liking


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