I was wondering when Fine Cooking would get on board the fermentation trend and I am so glad they finally did-- this is an excellent kimchi recipe, just what I have been looking for. We make our own sauerkraut every fall, but good kimchi has eluded me until now. Just as a fair warning, if you are having the Queen over to tea, you should pick a different time to make kimchi, because it does smell a little-- but not too bad! This is better than even the kimchi I get at the Korean food court.
Note in the side photos that my little 6-year-old helper decided to label the bag for me. "Caution Kimchi" indeed.
