Kimchi and kakdugi
I made some kimchi and kakdugi with Maangchi's recipe.
I made a few changes, like using soy sauce instead of fish sauce, using waaay less chili (like 1/8 of the recipe and I still found it hot) and regular chives since I couldn't find asian chives.
I've made one batch of kimchi before, which turned out great, so I went for a second one. this time, I included some of the old kimchi juice for a (hopefully) quicker fermentation.