Fresh Cucumber Kimchi

Kimchi Master Chef Lee Ha Yeon shows us how to make Korean fresh kimchi. She stuffs brined cucumbers with a mixture of chives, kelp broth, fish sauce, garlic, red chili, ginger, rice porridge and minced shrimp. This can be eaten right away, or eaten in 2 days.

Find recipes and the full series at: http://www.ciaprochef.com/wca/ 

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