Recipe tips for the best kimchi
- As kimchi is technically alive, you’ll need to store it in the fridge. Choose the coldest part, such as the bottom shelf or near the back, for the best results.
- Storing your kimchi in the fridge slows down fermentation and helps to retain the vegetable’s crunchy texture.
- We’ve used sriracha sauce, in place of the traditional gochugaru (Korean chilli powder/flakes), as it’s easier to get hold of. If you can find gochugaru, use it instead. Start with 1 tbsp and add in extra if needed.
- For best results, taste your kimchi as you go. Adjust the garlic, chilli or acid as needed.
