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October 19, 2009

How to Make Kimchi

Learn how to make a simple, everyman's kimchi.

By: Len Santos of Heny Sison Culinary School

Makes about 10 small bottles

Click to see Kimchi recipe


DOs

•  Wear gloves when mixing the chili paste.

•  Store kimchi in a cool, dark place— the fridge is the best.

•  Make kimchi using different vegetables using the same procedure.

DON’Ts

•  Never use a reactive metal container to store kimchi. Use glass, porcelain, or stainless steel instead.

•  FYI, plastic will be permanently stained by the chili.


Photography by Patrick Martires │ Demonstration by Len Santos of the Heny Sison Culinary School | Styling by Elaine P. Lim




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