Kimchi

Jeremy & Jane Strode

all details

There are many different types of kimchi. Fermented kimchi is highly pungent and the preparation is much more involved. This is a fresh, unfermented version.

Kimchi.
Photo: Marina Oliphant

Ingredients

1kg or 1 large Chinese cabbage, outside leaves discarded

Method

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  • Main Ingredients - Cabbage
  • Cuisine - Korean

1 review so far

  • Rating: 2.5 out of 5 stars

    Kimchi didn't really ferment after one week.

    The salt rinsing step must be repeated at least 2-3 times (or more). Otherwise the kimchi would be way too salty!

    Commenter
    First time Kimchi Maker
    Location
    Turramurra
    Date and time
    May 06, 2012, 1:09PM

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