Homemade kimchi is a traditional Korean salting. In Korea, many families prepare kimchi in large volumes for the cold winter. In other countries, cabbage is also salting, but a little differently. This spicy and sometimes burning pickled cabbage is an integral part of lunch or dinner. With kimchi, you can cook rice, soups and even hot dogs. This recipe is adapted for those who want to cook this dish quickly. Usually, kimchi fermentation is a long process. Peking cabbage is usually used. It is salted in water so that the cabbage becomes soft in texture. Then spices are added, mandatory of which are hot pepper paste or cayenne pepper, fresh garlic and ginger.
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Recipe type: Salting
Recipe type: Korean
Yield: 40
Prep time:
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