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There are a million different ways to prepare kimchi, Korea's famous preserved cabbage. In this recipe, chef Neil Campbell uses savoy cabbage instead of the more traditional napa cabbage, and omits the fish sauce to keep this kimchi vegan.
It's hard to say how much kimchi this will make, as it all depends on the size of your cabbages – however, once you're happy with the flavour keep it in the fridge and it will last for months.
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