Winter kimchi (Dong kimchi) from Kimchi: Essential Recipes of the Korean Kitchen (page 46) by Byung-Hi Lim and Byung-Soon Lim

  • spring onions
  • garlic
  • fresh ginger
  • mooli
  • red chiles
  • green chillies
  • coarse sea salt
  • 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.

Notes about this recipe

  • Eat Your Books

    Requires 2 weeks to ferment.

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.