Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
Four
Easy
Published 2017
Although this is an easy dish, the kimchee should be made at least 3 days in advance: the longer it ferments, the more the flavour will be enhanced.
Cut the cabbage in half lengthways, remove the centre core and then cut into small cubes. Do the same with the fennel, and top and tail the beans. Place them together with the grated
Advertisement
Advertisement
No reviews for this recipe