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Sunday, August 18, 2019

Sweet, Sour & Spicy Kim Chi

A classic Korean dish. Spicy and beautifully seasoned fermented cabbage and daikon radish.


  1. Liberally salt your cabbage, massage the salt thoroughly into your cabbage. Pour some water into a bowl, place your salted cabbage in the water. Put a plate on top of your cabbage to keep your cabbage submerged in the water. Set aside for about 2 hours.
  2. Mix in a bowl your minced ginger, minced garlic, red pepper powder, shrimp paste, fish sauce, and sugar. Mix well to create a sort of paste. Set aside while you wait for your cabbage.
  3. Put on your gloves, lift your cabbage out of your salted water. Squeeze the excess water from your cabbage and into your fish sauce mixture. Add your spring onions, and radishes to your bowl. Thoroughly massage your paste into your vegetables. 
  4. Transfer this entire mixture to a mason jar making sure your vegetables are submerged in your paste bring. Add more water if needed. Set aside at room temperature for about 5 days. Make sure you check on it daily. If it starts to bubble up open the lid for a second to release some of the gases. Refrigerate and eat when your ready. Enjoy! #recipesbyvance
Recipe by Vance Harris

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