30 Min Korean Kimchi Soup 😍 This comforting dish has the perfect balance of tangy, spicy, and savory. It’s our go-to recipe we make when we want something warm and satisfying on a cold day. 📝 Ingredients — 1 serving * ½ small yellow onion, sliced * 3 garlic cloves, minced * 4 oz pork belly, sliced * 2 shiitake mushrooms, sliced * 1 cup kimchi, chopped * 4 oz block firm tofu, sliced * 2 green onion, minced Jjigae Soup Base * 2 ½ cups anchovy broth (or choice of broth/stock) * ¼ cup kimchi brine

Gas is produced during the fermentation process. That‘s why I recommend using ’plastic bags‘ instead of ’sealed containers‘ when fermenting. Otherwise, the pressure from the gas produced can increase and cause the container to explosion. Conclusion - Make kimchi and ferment it at room temperature in a plastic bag for three days - Then transfer it to a sealed container and put it in the refrigerator. #kimchi #kimchiexplosion | Cookim