Kimchi is a Korean pickled dish made of vegetables. It's absolutely delicious and goes with almost every meal. Aunt Elise, maman's sister visiting from Vietnam, taught me how to make a simple version of kimchi. It doesn't have the red color traditionally associated with kimchi, but there are actually several varieties, like this one, that have little or no red chili. What can I say, I'm kind of a wimp when it comes to spicy food.
We only used Napa cabbage, very simple seasoning and a good bit patience. It takes a few days for the cabbage to ferment, and then it's ready to enjoy.
You usually eat kimchi as a condiment with another dish, and my favorite "partner" is Cơm Gà Siu Siu. It's boiled chicken in a caramelized-onion broth. Serve the pieces of chicken with jasmine rice (cooked in the same chicken broth as well, I'll post the recipe soon), nước mắm (fish sauce in Vietnamese) and kimchi on the side. Lulu, on the other hand, just likes eating it by itself. However you decide to use it, homemade kimchi is definitely worth the effort.