I've started a personal tradition where I make kimchi once a month with the hottest peppers I can find. And a mix of veggies instead of just napa cabbage. I've found that I enjoy the variety in colors, and crunch levels more.
This is my all time favorite kimchi recipe because you can make it in record time and it pairs so well with lots of food. It's also forgiving of some errors, or minor modifications.
I've had this batch with rice, fried spam, and egg. Tonight I had it with some seasoned, oven roasted garlic cloves. And fish and soy sauce marinated soft boiled eggs. Next I might make kimchi pancake or some kind of soup.
Last picture is a batch from months ago, but it has remained my cellphone wallpaper since as one of my favorite kimchi plates.
by PutridFarts35