Collard Green Kimchi Recipe

“I used to exclusively purchase kimchi at the store until a couple of Korean coworkers piqued my curiosity by telling me of how their families used to make it in huge batches, let it ferment, and have a stockpile that would last them for months. Southerners certainly aren’t strangers to fermenting and pickling, so I thought I’d give it a go.”

As told by Adrienne Cheatham in an excerpt from Sunday Best.