How to make Korean Classic Cabbage Kimchi
Kimchi a fermented vegetable condiment is served with every Korean meal. This classic kimchi is made with Chinese cabbage, chives, daikon radish and leek, and is seasoned with chilli, garlic and ginger.
For a sour kimchi, cover and store in a cool place for 1-2 days to ferment, then keep refrigenerated for up to 3 months. Kimchi can also be eaten fresh.
Korean Classic Cabbage Kimchi by Pinoy Recipe dot net: