Course: Appetizer, dinner, lunch, Salad
Cuisine: Korean
Keyword: cabbage, fermented food, kimchi
*The key to making traditional kimchi is in the quality of salt and chilli powder. The best salt to use is sea salt and gochugaru (Korean chilli flakes). If you cannot find gochugaru chilli powder, replace it with any other chilli powder or flakes of good quality. Check in Asian stores for chilli powders or order online.