“Quick kimchi” might sound like a contradiction in terms. But a fast, funky Korean cabbage delight is totally doable—and utterly delicious—with this technique. We use the power of carbon dioxide and lactic acid to create fizzy kimchi in a flash using our handy whipped cream canister, or whipping siphon. We can’t claim this technique is traditional, but it’s super fun, full of flavor, and easy.Premiere Date: May 10, 2016 | Runtime: 00:02:50
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