Kimchi from Pitt Cue Co.: The Cookbook: Barbecue Recipes and Slow Cooked Meat from the Acclaimed London Restaurant by Tom Adams and Jamie Berger and Simon Anderson and Richard H. Turner

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Habanero pigs' ears; Pulled pig's head crubeens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on March 18, 2018

    This is my go to recipe for kimchi. It keeps for months and my friends love it. Found the salted shrimps online and all good.

  • tekobo on April 14, 2017

    Tastes authentic and, according to research, home made pickles such as this are better for your gut than (pasteurised) shop bought versions. The book advises to eat within two weeks I think. My last tub kept for eight weeks and just kept getting better and better.

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