White kimchi (Paek kimchi) from Kimchi: Essential Recipes of the Korean Kitchen (page 31) by Byung-Hi Lim and Byung-Soon Lim
- coarse sea salt
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garlic
- Show all ingredients...
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EYB Comments
Requires 2 weeks to ferment.
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.
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