Savoy cabbage kimchi with turnip (Yang baechu mak kimchi) from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun and Olga Massov

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

    Spicy, sour, fantastic! I let this ferment in my basement for two weeks instead of the recommended 4-5 days.

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