Quick Spicy Kimchee

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I made this last summer and loved it. This time I decided to make fermented kimchi bec I thought it would last longer. But, they say it only lasts 3-4 weeks or it gets to strong. So I made this again. But, how long will it last and be edible?? I want to eat summer produce in the summer and use this to eat when my garden is done. Thanks!

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I tried this recipe tonight but the flavor wasn't good, not like traditional kimchi ,

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This is really good! I followed the recipe except added more garlic chili paste just cause I like spicy food. I let it get cold in the frig for a couple hours to let the flavors meld and then had it with chow mein. Again, it was very good. I will use this recipe again!

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I go for authentic for just about everything I do. But this recipe - while not authentic - is still good. Remember, this is supposed to be fresh and eaten in a short amount of time, and Korean kimchee is supposed to brew for a long time to get it's flavor. If you rely on fresh whole hot peppers alone for the heat it will not have the time to brew into the cabbage. Personally I use chili garlic sauce, the one I use is put out by the same people that make the california srirachi hot sauce, it is more like ground up chili. I use more green onion too.

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*****This is a great recipe that is very similar in taste to the traditional kimchi. Just because the exact same ingredients are not in this recipe does not detract from its excellent fresh taste! I love to make this and I have made it like ten times. It is not hard to do and it turns out perfect every time. I even add some peeled chopped up cucumber for a twist to it. Every person I have given a jar to has asked for more plus wanted to know this recipe. Try it, you will love it. With the hot months ahead this is perfect for a cool meal/side dish. Oh and NO it is not hard to do. Try it you will love it!!!

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I agree with the other Korean poster. This is simply NOT a traditional kimchi recipe. First of all, and contrary to popular opinion, real kimchi is not vegetarian. It has either shrimp paste or oysters in it. Secondly, Sriracha? In all my life I have never known anyone to put Sriracha in their kimchi. Don't get me wrong, I love the stuff, but it has no place in kimchi. I think it's fine to call this "fusion" kimchi, because it is definitely a departure from Korean kimchi.

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Flavorful and easy!Tyler rocks! This is a staple in my house, everyone loves kimchi and this is wonderful I no longer buy the expensive little jars.

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Best recipe I've seen. We have gone frequently to Korean markets to purchase kim chee and we prefer this recipe, it is fresher and better tasting. Changes I make are using 3 pounds of the Napa cabbage and increasing the chile paste to 4 tablespoons-I use Sambal Oelek. This is a great version and I probably will never purchase the already made again! Very impressed! Tyler you rock!

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I made this yesterday after reading hundreds of recipies and reviews. I must say it is very quick AND delicious! Tastes Very close to the one served at a local Korean restaurant. I will make this again and again as it is healthy and has such great flavor. Oh by the way the reviewer who said this is not authentic needs to read up on it , there are hundreds of recipies for Kimchi each family makes it their own way.

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If your giving a review don't be so hateful do it with tactfulness! If you don't like the dish that's fine but choose your words wisely. Everyone has different recipes and that's why its America. Tyler's recipe may not be your cup of tea but someone else may like it. Your recipe may not be that great to someone else but you may think its wonderful. Just because you say it's great doesn't make it so. We all have opinions. This is just mine. :