You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.
This was actually really good and although it wasn't 100% authentic, I still enjoyed it and I like that it could be made in a few hours instead of days. Don't skimp on the amount of cabbage because it does wilt considerably.
This was great! I added a little too much chili paste so I'll cut it back but other than that it was quick and easy.
