Living in Wisconsin, my mother made cabbage kimchi with ingredients she got from a mainstream grocery store and the lone Asian grocery store in town that catered to Hmong immigrants. I'd eat kimchi at a Korean restaurant and think it's too fresh or it's too sweet, and I'd crave my mother's. <br /> <br />Now, all these years later, I find out from my mom how simple her recipe is. It's not overly spicy. The kimchi sauce just has onion, garlic, ginger, salted shrimp and kochukaru (Korean red pepper powder). Others might use Korean anchovy sauce or fish sauce and throw in carrots, Daikon radish, watercress, mustard greens or chives. But, I just wanted to make my mother's kimchi.

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