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How To Make Easy Kimchi (Simple From-Scratch Recipe)

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It tastes good with everything.
This tangy cabbage kimchi tastes good with everything, from veggie fried rice to homemade dumplings.
The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi-making (there are over a hundred different kinds!) but the recipe for mak kimchi, or simple kimchi, has been a great place to start.

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