Kimchi is the Korean national dish ... fish sauce and sugar by hand to make a smooth paste. 3. Rub the paste between the ...

If you use less cabbage, set aside some of the kimchi base and use it to make other types of banchan (side dishes), or store it in the fridge for another batch of kimchi. Sufficiently salting the ...

At the end of that time, the cabbage will be soft and sitting in a brine of its own juice and some salt. Take the cabbage out ...

Making kimchi can be complicated, because it often contains multiple salt sources: a fish sauce or two, potentially joined by saeujeot (tiny fermented shrimp), plus the salt in the cabbage that ...

Even with being safe to eat for months the kimchi will still continue to ferment, making the cabbage taste increasingly sour ...

If there’s one food nutritionists are always telling us to eat more of, it’s kimchi ... the rest of the cabbage head well and cut into thick (5-6cm) strips. Using a jug, make a brine by ...

Pack the kimchi into lidded food storage containers ... In this case, simply cover with clean surplus cabbage leaves or other vegetable trimmings, or some baking paper of clingfilm so that this ...