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!
Kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable or tweak the paste by varying the amount of ginger, garlic, fish sauce, and red peppers to customize the taste exactly to your liking.
While fermentation is technically a form of “processing,” it’s nothing like the modern techniques that are used to extrude, pasteurize, deconstruct, re-construct, strip down or otherwise adulterate natural ingredients.