This dish has been optimized for 20 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
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In a bowl, mix the blended garlic, ginger, onion along with the anchovies.
Next, add in the chilli powder, chilli flakes, vinegar, water, fish sauce, MAGGI® Ikan Bilis Stock Cube and honey. Stir thoroughly until it forms into a paste.
Add cabbage, carrots, white radish and spring onions in a bowl, add in chilli paste and toss the ingredients until it’s all evenly and thoroughly coated with the mixture.
Once done, pack kimchi into a container and compress it tightly.
Seal container and store kimchi in the refrigerator.
Eat right away, or let it sit for a few days to ferment.
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