November 4 (Wednesday), 2015 We finally made Kimchee on the boat!

We have been craving kimchee since departing Sandy Point.  It may be obvious that we eat a lot of rice with everything.  Usually, we have kimchee to go with everything, too, but we have been without it for so long.  Every time we have soup or stew (typically enjoyed in colder weather), we need to have kimchee.  We were able to secure some of the critical ingredients so I decided to try my hand at making kimchee on the boat.  If you are interested in making kimchee on your own, try the following video: https://www.youtube.com/watch?v=0sX_wDCbeuU

Washing the salted nappa cabbage.

Left is a mixture of ginger and garlic minced.  Right is a mixture of green onions and carrots.  These two bowls are combined with a rice flour paste, chilli peppers, and fish sauce to make the stuffing for the cabbage. 

I made too much stuffing on the left.  I only bought one head of nappa cabbage and it yielded a little over a pound of cabbage.  Finished kimchee is on the right. 

For those who know and tasted kimchee, can you just smell the yummy spicy scent of kimchee?

We had to have an entree for the dinner so I cooked up the shrimp that Jeff bought at the wharf.  I call it, "Cilantro Shrimp".