Very basic ingredents as you can see, but food as with audio, it’s all about taking the best ingredents and carefuly mixing them to perfection! Then going back and checking and tweaking if need be to get the best possiable results!

Here is a great KIMCHI recipe courtsy of David Chang Of the Momofuko Resturant Group..

Recipe: Napa cabbage kimchi (aka Paechu kimchi)

Momofuku

Kimchi is a fermented pickle, like sauerkraut, and the fermentation process is key to its flavor. It's elemental in Korean food and in Momofuku food, and you can make it with almost anything. In northern Virginia, where I grew up, my mom and my grandmother made it with blue crabs (which was totally gross, in case you're wondering). But some kind of seafood is often added to kimchi to help kick-start the fermentation process. Raw oysters are common as are squid, shrimp, or yellow croaker. We use the jarred salted shrimp that look like krill and have a strong but still appealing and sweet shrimp aroma. A little goes a long way, and a 500-gram jar will last even an avid kimchi maker a while, so take the time and hunt one down.

The amount of salt in kimchi stops almost every kind of food-borne nastiness from working except for lactic acid bacteria, and once that bacteria starts to produce lactic acid, the pH of the whole thing drops, and nothing grows that's going to cause spoilage. My friend Dave Arnold, The Smartest Person Alive and a food-science genius, explained that to me, and he also says that using sea salt or any naturally evaporated salt will help the pickles keep and stay firmer longer because of the trace amounts of impurities you can't taste, like magnesium and calcium.

At Momofuku, we make three types of kimchi: Napa cabbage (paechu), radish (from long white Korean radishes or, failing that, Japanese daikon), and Kirby cucumber (oi). Our recipe has changed some since I learned it from my mom, who learned it from her mom. I add more sugar than they would. We let the fermentation happen in the refrigerator instead of starting the kimchi at room temperature and then moving it into the fridge when it starts to get funky. At the restaurant, we let the kimchi ferment for only a couple of weeks, instead of allowing it to get really stinky and soft. There's a point, after about two weeks, where the bacteria that are fermenting the kimchi start producing CO2 and the kimchi takes on a prickly mouthfeel, like the feeling of letting the bubbles in a soft drink pop on your tongue. It's right around then that I like it best.