My kimchi chronicles started with zucchini, and that came out so well that I’ve made it a few times since, using the same recipe, experimenting with new additions, and oftentimes adapting it due to lack of availability of ingredients. It was only a matter of time until I decided to stay true to its roots and make the more ubiquitous version using Napa cabbage. I don’t know why it took me this long. <br /> <br />This kimchi is pretty much ‘instant’ and can be consumed right away (which you will no doubt do). Eaten fresh, it has this raw boldness to it. When I came back to it after a few days, it had developed this slight pungency (due to the radish) and had mellowed in flavour. Since it’s sat in the salty juices and piquant brine for so long, it will start to get super funky after a few weeks. I like it best after about a week.

Share: