Many kimchi recipes need weeks to properly ferment, but what I like about this one is that the kimchi is ready the next day, and only gets better as the days go on. The other benefits of this particular recipe are that its vegan and that you can let it ferment in the fridge (rather than burying it in a dark place for a week) which makes it a little more pregnancy safe. I’m sure that doesn’t matter to most of you, but you know, just throwing it out there.

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