Fresh Cucumber Kimchi
Apr 29th, 2016 by cia
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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