Iâ€™ve been dying to make kimchi for awhile. I absolutely adore it, but the process always seemed so intimidating. In the end, it wasnâ€™t at all. It takes a bit of patience, but not the kind that requires attention. Instead, you spend a few minutes preparing the cabbage, then you let it go for a few days only to have it ready to eat without you having moved a muscle beyond initial preparation. The result is packed with healthy probiotics and is absolutely spicy and delicious. Please try this!