.
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 | Styling by Elaine P. Lim
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