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If you don’t like kimchi, this recipe might change your mind. If you like eating kimchi, this recipe will blow your mind. What a lot of kimchi recipes don’t have or don’t at least mention is this—it is ready to eat within minutes, you can eat it fresh the same day and it&#39;s amazing. But if you make a lot, and pick at it from the fridge over time, it will ferment and develop deeper, more nuanced (and some not so nuanced) character. Sour from the lactic acid produced during the fermentation process, soft with a crunch, and mostly mild with a bit of fire inside—kimchi is a living force. You might think making this food sounds complicated. However, if you have the patience to wait a week or two to let the fermentation do its work in private, you can make this kimchi at home. The fermentation process to make kimchi requires creating a controlled situation where salty brine prevents most harmful bacteria from prevailing, then the remaining Lactobacillus bacteria transforms any sugars into lactic acid, which preserves the food. Raw cabbage becomes funky, delicious kimchi, which you can eat for months afterward. If this sounds intimidating, do not fear—we’re here to make this easy for you. But if you want to make kimchi on the quick <a href="https://www.chefsteps.com/activities/the-fastest-way-to-make-funky-spicy-flavor-packed-kimchi">check out this recipe</a>We made batches and batches of kimchi to be able to give you this recipe. At times, the kitchen studio was so suffused with the sour, earthy smell of fermenting cabbage that staff members had to find new desks until the process had finished. Let it ferment in a dark corner away from you and make sure it is entirely covered in the refrigerator when it is ready to eat.