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Korean Kimchi

  • Difficulty
  • Serves
  • Preparation

    2040mins

  • Cooking

    -

What you’ll need

Made with
Lee Kum Kee products

How to make it

Marinate the Chinese cabbage with salt and place it in the refrigerator for about 10 hours.
Rinse the vegetable with room-temperature water to remove the salt. Drain off the water and mix with white onion, leek and Korean spicy sauce.
Put the kimchi in a box and place it in the refrigerator for 24 hours before serving.