Fermented kimchi from LEON Big Flavours Cookbook: Salty • Sour • Spicy • Sweet (page 194) by Rebecca Seal

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

    Fermentation can take 24 hours, or up to 5 days. Can substitute white cabbage for Chinese leaves, non-iodized sea salt for rock salt, soy sauce for fish sauce, and Korean chilli powder or gochugaru for mild chilli powder.

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