Hi everybody!In this video I’m show

Hi everybody!
In this video I’m showing you a method I developed to make kimchi simply and easily. It’s faster and easier because I skip the porridge-making step, I use common cabbage instead of napa cabbage, and I don’t use oysters or fermented squid.

Why? Because this is an emergency! : )

Total time to make this kimchi is 30 minutes. If you have fast hands, it might be 20-25 minutes.

Most people know that traditional, authentic kimchi is made with napa cabbage (in Korean: “baechu”). While I travel, I sometimes see napa cabbage sold at local markets, but it’s not available in many countries. So when I want kimchi when I travel I make it with common cabbage (in Korean: “yangbaechu”). I know others have also been experimenting with this.

It’s a recipe that I developed over numerous trips to countries where napa cabbage wasn’t available. Which is why I call it “emergency kimchi.”

You could use this recipe when you need to make kimchi rapidly, or if there’s no napa cabbage where you live.

I stayed at the beach in Puerto Escondido, Mexico for 4 days. I made this kimchi on the second day and enjoyed it for the rest of the time I was there. The leftover kimchi was given to my new friend Bev from Arkansas. I’ll tell you about her in my next blog.