Jean's perfect jar of kimchi from Korean American: Food that Tastes Like Home (page 68) by Eric Kim

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

  • rmardel on April 09, 2025

    I've been making kimchi for years and can't believe I haven't tried this recipe yet. It is fabulous! Generally I prefer kimchi with a bit of age on it, but I started using this about one week out, and although it is still only two weeks old, I find I want to use this again and again. It is surprisingly good for a young kimchi. I can't wait to see how it ages, but truthfully even if I prefer a different style for my aged kimchi, I would make this again.

  • Foodo on May 10, 2023

    This is perfection!

  • bernalgirl on February 10, 2023

    This is on its way to being the best kimchi I’ve ever made, hands down! I sourced every ingredient and tasted as I want, the plum syrup and salted fermented shrimp are good on their own, the sauce is fragrant and balanced, I can’t wait for this kimchi to be ready.

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