Kimchi, from what I gather, is sort of like the Korean version of sauerkraut. And by “sort of,” I mean very generally speaking, and probably not at all, if you were to ask someone who knows what they’re talking about. Don’t mind my rambling… They at least have the fermentation thing in common, and while kimchi can use a wide variety of vegetables (and so can sauerkraut), it tends to contain cabbage, just like a good traditional ‘kraut.
There are likely as many ways to make your own homemade kimchi as there are people making it, but no matter what’s in it, the process is basically the same: shred or chop some vegetables, add some kind of sauce, then let it sit on the counter for a few days to give those beneficial probiotics a chance to multiply.
Use your homemade kimchi as a topper for sandwiches or as a side dish itself, and you’re adding a punch of flavor as well as an extra health kick!
I’m offering my recipe, but feel free to use whatever vegetables you have lying around and experiment with the sauce. Just make sure you can handle the heat if you’re adding lots of pepper. My first batch was an attempt to keep things fairly traditional, so I added about 1/3 cup of hot pepper flakes. Tasted good, but just about melted my face off. So start slow if you’re not sure.