x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.