Published 2019
Making the brine. The kimchi brine should be fairly salty with 45–60 g/1½–2 oz or 3–4 tbsp of salt to every litre/1¾ pints of filtered water. It is easiest to warm a small amount of the water so that the salt melts and dissolves. However, a good-quality salt should dissolve fairly quickly. If heated up allow the brine to cool to room temperature before using.
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