Making Kimchi traditionally requires a lot of time to ferment but I’ve figured out an easier way to make it in just 3 days! It’s a Korean side dish that will amplify almost any dish. Check out the video and recipe below to see how I did it!
It’s really best after a week but you can start eating it after 3 days when the flavors develop. I like to enjoy this with Japchae, Spicy Pork, or Bulgogi, but it’s really delicious over plain rice too. Or you can go crazy and add it to my Soba Stir Fry recipe!
Have you ever made kimchi before? What has your experience been like?