This vegan Korean temple kimchi is a must-try!
Prep Time: 120 minutes
Serves: 5
2 cabbages
3 cups Red Chilli Powder (Gochugaru)
½ cup Naturally Brewed Soy Sauce
2 cups Glutinous Rice Porridge
Korean Raspberry Extract ½ cup
20g Green Sea Fingers (Cheonggak)
½ cups Cooked Soybean (boiled and mashed into a paste)
Salt
Why not try this stuffed cucumber kimchi too?
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