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
One night at dinner I was looking at the bottle of Rancho Gordo hot sauce and realized there wasn't anything in the ingredients that I didn't already have in my cupboard. So, I went to work on re-creating it in my own kitchen.