Wolf Kimchi Sauce 100g

1. Wash a Chinese cabbage (1 kg) and cut it in half. Remove the tough parts.

2. Wash 3 green onions, 50g of carrots, and 100g of Chinese turnips, and cut them into strips.

3. Divide the kimchi seasoning and all the vegetables into two equal parts.

4. Mix evenly with each cabbage leaf. After mixing, press the cabbage into a suitable container, seal, and let it sit at room temperature overnight.

5. The cabbage will soften; then cut it into 2- to 5-cm pieces. Press firmly into a plastic bag or container.

Store in the refrigerator for 2 nights. Ready to serve. (Kimchi is at its best in the refrigerator for up to 1 month.)

Salt, chili powder, garlic powder, paprika powder, sugar, onion, ginger powder, dried SHRIMPS (CRUSTACEANS), acidity regulator: E330, white SESAME seeds.

CRUSTACEANS, SESAME

2026.11.19