Oh, I hear you! Kimchi is a favorite in this house, and making our own would be useful because there are only a few commercially available versions which have no fish products in them. I had a sourdough phase and then decided it just didn’t work for us. We don’t eat a lot of bread, and when we do we enjoy many different types – some homemade and some store-bought – so remembering to maintain the starter properly when you’re only going to use it once or twice a month just wasn’t worth it to me.
Time and storage space are issues. Also, having family members with significantly different palates. In some ways it would be easier to have a very large family, because any food made would be eaten by enough people to justify the work.
