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This napa cabbage kimchi is spicy, sour, crunchy and incredibly addictive – I’ll eat it on anything. I'm a sucker for fermented foods, from sauerkraut to kimchi, and love the hobbyist nature of making my own at home. Here, I'm showing you how I make the paste that coats and flavors the cabbage. For the full recipe, visit the link below! https://andrewzimmern.com/recipes/homemade-kimchi/ | Andrew Zimmern
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