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How to Make Momofuku’s Kimchi at Home – Savvy Ep. 11

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How to Make Momofuku’s Kimchi at Home – Savvy Ep. 11

Ryan Miller of Momofuku’s Culinary Lab guides you through a delicious recipe for the best 30-minute Kimchi you’ll ever have.

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2 responses to “How to Make Momofuku’s Kimchi at Home – Savvy Ep. 11”

  1. zapodbeeblebrox

    Soy sauce in kimchi? That's like ketchup on a Steak. 

  2. melonbarmonster

    do not leave this for 6 months to a year. leave it out over night and let me ferment in your fridge.  Start eating it right away and eat through the fermentation process.you shouldnt let it go more than month or so although you can let it go for far longer.

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