This gorgeous, traditional kimchi is a stunningly pretty appetizer with fantastic flavor. My recipe deviates from the traditional by doing a short fermentation in porridge. Leftover porridge can be used for cabbage kimchi or flavoring other meals
KSK= Use whatever veg you have in the house when the kimchi urge strikes. Make the basic kimchi spicy paste (garlic, ginger, scallions, soy sauce, fish sauce), but substitute roles normally played by cabbage and radish with any crunchy veg!