Kimchi is most commonly made with whole or halved Chinese (napa) cabbage, which is sliced just before serving. Since it is more common in Sweden to sell kimchi ready to eat in jars rather than whole, it can be helpful to chop the cabbage first if you’re aiming for production.

I use a mixture of chili and paprika, dried and ground, to create something similar to gochugaru, the Korean chili powder commonly used. It is both spicy and sweet. You can use a generous amount of chili or very little chili. Fresh chili also works well.

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