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How to Make Kimchi

Learn how to make bottles of this Korean side dish.

October 19, 2009 | by Len Santos of Heny Sison Culinary School
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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.


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Photography by Patrick Martires | Styling by Elaine P. Lim



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