Fresh Cucumber Kimchi

published 3 years ago by Videos from The Culinary Institute of America

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: ?

more episodes from The Culinary Institute of America