Here is a kimchi recipe that I’ve used a few times modified, but I’m copying the original right out of the book in case anyone wants to try it. When I made it myself, I don’t have a food scale, and I didn’t measure the veggies. I also used only a sprinkle of hot pepper powder, because I’m not too fond of spice, and instead added two whole dried hot peppers as the veggies pickled.
I was craving this special type of miso that we used to eat in the summertime in Japan. It was a little sweet, with barley, and sometimes chopped veggies in it,and we would spread it on cucumbers.The miso by itself wasn’t substantial enough, so I just mixed in some nut meal (brazil nuts).