Kimchi from Leaf: Lettuce, Greens, Herbs, Weeds: 120 Recipes That Celebrate Varied, Versatile Leaves (page 30) by Catherine Phipps

  • fish sauce
  • garlic
  • fresh ginger
  • Korean chilli powder
  • Chinese cabbage

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

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

  • Eat Your Books

    Can substitute shrimp paste or jarred salted shrimp for fish sauce, and Kashmiri chilli powder or sweet paprika for Korean chilli powder. Kimchi must ferment at least 48 hours before eating.

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