Kimchi paste | Daylesford

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INGREDIENTS

(makes 1 jar)

Kimchi paste

  • chilli - 20g
  • dried chilli - 20g
  • garlic - 20g
  • ginger - 40g
  • coriander - 40g
  • brown dried shrimp - 40g
  • soy sauce - 20g
  • rice vinegar - 10ml
  • dried seaweed - 30g
  • rice wine - 20ml

Make your own versatile kimchi paste, which can be used in all sorts of dishes, including our Kimchi Salad recipe.

METHOD

36 HRS

Blend all ingredients and leave in an opened jar for 36 hours at room temperature. Then seal the lid and store in the fridge for up to a month.

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