Kimchi traditionally relies on time for the fermentation process. Here, Culinary Creative Director Sharon Choe from Calgary's Tiger K shares her recipe for Instant Kimchi. “I picked this dish as the recipe is perfect for beginners who aren’t yet accustomed to the strong, fermented taste of traditional kimchi.” Follow the recipe and use exact portions as listed and avoid adjusting the amount of gochugaru. “If you prefer less spice, try using the less spicy brand for a milder flavour.”
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