Easy kimchi
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Recipe tips for the best kimchiAs 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
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