Press or squeeze pechay leaves and let excess water drip off. 5. Add paste-like Kimchi sauce to the pechay leaves and mix well. It starts to ferment at this point. 6. Transfer to a jar ...

This classic kimchi recipe from Marja and Jean-Georges Vongerichten ... and the Korean chile powder gochugaru. Does kimchi need to be refrigerated? Yes, kimchi needs to be stored in the ...

These vegetables are seasoned with a variety of ingredients, including red chilli powder (gochugaru), garlic ... Here's a ...

In the spirit of kimjang, this recipe makes a lot of kimchi. I keep some for myself and give the rest to friends. The kimchi base is enough for 3.5kg to 4.5kg (7¾-10lbs) of cabbage. If you use ...