White kimchi from Cook (page 455) by Karen Martini

  • spring onions
  • garlic chives
  • Show all ingredients...
  • Serves : 1-1.25 litre

  • EYB Comments

    Kimchi ferments 5-10 days.

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

Accompaniments: Asian brisket with vinegared blood plums; Bo ssäm

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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    Kimchi ferments 5-10 days.

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