Susan Jung’s cabbage kimchi. Photography: Jonathan Wong. Styling: Nellie Ming Lee
How to make cabbage kimchi – traditionally made during winter, the Korean staple can be enjoyed anytime
- Fermenting vegetables in the colder months ensured that there was enough food to last until spring
- Friends and families gather together to make enormous amounts, which are partially buried
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Susan Jung's recipes
Susan Jung’s cabbage kimchi. Photography: Jonathan Wong. Styling: Nellie Ming Lee