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Kim Chi
A pungent Korean relish, boldly seasoned with chilli and garlic. There are two versions: winter and summer kim chi. Winter is made with lots of salt, chilli and garlic and made with Chinese cabbage - all fermented in a pot and eaten throughout the winter months. Summer kin chi is made with daikon, cucumber, bean sprouts and other available greens and is less salty, often slightly sweet and lightly vinagared. It is eaten fresh and is not fermented.
