• Dumplings are humble and homey. They make people smile. I have loved them since childhood, and this site focuses on cooking and finding the tastiest morsels. It's also the companion to my cookbook, Asian Dumplings.

    Andrea Nguyen
    Author & Teacher

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I love kimchee made with won bok. Fresh is good, but I like mine more on the fermented / mature side. Then it makes some really good kimchee jiggae (especially with Spam!).

So far the only kimchee I've found here in Kuching was in little tubs that smelled strongly of fish sauce. I didn't like it, as it's not a flavor I associate with kimchee. I want to make it myself, but I doubt there's enough room in our tiny fridge for it.

Andrea Nguyen

Nate, this actually doesn't take that much space. The jar is the size of a mayonnaise jar. How cold is it in Kuching? Can you keep the kimchi outside? I assume that your fridge is the size of a bar fridge.


The Seasonings Option 1 version sounds real good.

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thank you. I have been making a lot of kim chi,trying different vegetables with the asian cabbage. I live in Canada, where beets are a common vegetable. I love kim chi with beets. they make it sweeter with a very high nutrient value. I like mine very spicy. Can I put fruit in it as well. I will be writing about my kim chi on my blog so others can try my recipes. if you would like you can come to my website at themarsteam.ca , where I am just starting to write about health and wellness and kim chi is one of the most important foods for good health.


this might be my new favorite blog- I've been looking for dumpling recipes all over, and now I've found them in one place!

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It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.

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