Kimchi from The America's Test Kitchen D.I.Y. Do It Yourself Cookbook: Can It, Cure It, Churn It, Brew It: 100+ Foolproof Kitchen Projects for the Adventurous Home Cook by America's Test Kitchen Editors

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

  • dinnermints on May 05, 2016

    Good, but a bit sweet for kimchi. I noticed that this version adds way more sugar than more traditional recipes I've seen. Also, not sure why the author states that it will only last two weeks in the fridge...sort of ridiculous for kimchi, which is still slowly fermenting and will probably be good for much, much longer than that.

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