I tried the “Emergency Kimchi” b/c I had never made kimchi before, but I was willing to check out a quickie especially after learning that it also could be fermented – which I definitely wanted to try. Even though it’s “Emergency Kimchi,” I use the napa cabbage instead of the hard-head cabbage.
There is a Korean store less than 2 miles from me, so I went there and bought Wang Red Pepper Powder – Coarse. I made my kimchi with napa cabbage, green onion, yellow onion, garlic, ginger, carrot (learned not to over-do it on the carrot!), cucumber, fish sauce, sugar, and of course the pepper powder. I use sea salt to prepare the cabbage.