Korean Style Kimchi Sauce | Private Label Kimchi Sauces | Supermarket Usage | Asian Cooking Sauces

Water,white sugar,vegetable juice,edible salt,vinegar,chilli powder,monosodium glutamate,disodium succinate,edible alcohol, soy sauce,kelp,bonito,glacial acetic acid,sodium acetate,citric acid,xanthan gum.

Kimchi sauce Preparation Instructions First prepare brine by mixing salt and water in a 0.2:1 ratio. Slice cabbage and soak in brine for 4-6 hours until softened. Rinse with purified water, drain thoroughly, then mix kimchi sauce with shredded carrots and spread evenly onto cabbage leaves. Transfer to an airtight container and ferment at room temperature overnight. Refrigerate after fermentation and serve chilled as desired.