Why Vinegar???????

I don't understand the concept of 'quick' Kimchi. It was NOT supposed to be quick.

Every time I found these so called 'quick kimchi' recipe, I can not help getting little bit offended.

Using vinegar to mimic the sour taste is like mixing gelatin into milk to make it coagulate and claiming it as cheese.
I don't think any body would call it cheese? Than why is it OK for other culture's food to take such 'short-cut'? Ignorance is NOT a blessing nor the excuse.

Of course, you will see lots of vinegar in Korean food. It is just NOT a kimchi.