Considering that I don't know anything about Kimichi - not even how to say it - I tried this recipe and thought it was GREAT!! Made it as is!! Try it - you might like it!!
From EatingWell: March/April 2007
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken.
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