Add multigrain medley in a bowl and top it with kimchi. Recipe for the KIMCHI
I eat about 1 cup of the kimchi with this, however, it's up to you. Also, I like kimchi with more sour taste and that is called aged kimchi. This one that I am using is just one month old, but the rest I'd keep in my fridge for about 3-4 months for Korean stews such as Kimchi Jjigae, Soondubu Jjigae, Budae Jjigae, etc. As long as there is no mold on the kimchi, it is edible. Personally, I love aged kimchi because the taste is absolutely amazing. If you do not want to make kimchi, then get store bought. You can look at your local grocery stores or Asian/Korean Market. I used Minute brand because it takes only 10 minutes for my grains to be cooked. You can certainly make your own blend - the time of cooking will depend on what grains you are using. If the mixture is too dry for your taste, add a bit of water. I always end adding about 1/4 cup of water in my rice bowl.