I developed this recipe after I moved back home to Malaysia, where the nearest Korean grocery store is a 40-minute drive away from my house. Nearby restaurants are no good, either; their kimchi is missing that characteristic funk. So I made a version that used ingredients I could easily find at my local grocery store, and at most American grocery stores, as well. Is it authentic? Not exactly, but it stopped me from buying the store-bought stuff. The process still takes about 3 hours to make, and you have to wait 5 days (or longer) before you dig in, but make a bit batch like this and you'll see it's worth the effort. <br /> <br />And while you’re at it, since this is clearly unconventional, probably heretical, why not break a few more kimchi conventions along the way? Have it on toast with peanut butter—you won't regret it.

Share: