Whats the reason for letting the cabbage ferment for 1-2 days before adding „the kimchi stuff“? Most recipes just add everything together at the start, is there a reason?
So the short answer reason is keeps the cabbage crispy and controls the ferment. I’ve never seen a kimchi recipe where you add all the stuff in the beginning. I’ve always been taught to do the next day.
I'll have to look at my local options for these fresh ingredients. I went to a traditional Korean home for dinner and they got me hooked on Ssam Jang. It's wonderful on deviled eggs and turkey/cheese roll up appetizers. Thanks.
Amazing stuff! Now please make Romanian Ciorbă Rădăuțeană for #goodsoup!! 🍲😍😍😍
hi I am a Korean subscriber. Generally most Koreans don't add gochujang when making kimchi. Next time try making it without the gochujang.
You asked 3% not 2%
so you added 50% extra salt 😂
Looks good tho 😅
gochuGaru. 😀
looks delicious. thx for the vid
Question: can you make kimchi without this type of cabbage? I don't have access to napa cabbage. If you can, can you make it with round cabbage? thanx
You can definitely make it with any type of cabbage. It’s the spices and fermentation that mostly make the flavour!
Whats the reason for letting the cabbage ferment for 1-2 days before adding „the kimchi stuff“? Most recipes just add everything together at the start, is there a reason?
So the short answer reason is keeps the cabbage crispy and controls the ferment. I’ve never seen a kimchi recipe where you add all the stuff in the beginning. I’ve always been taught to do the next day.
Looking good man
Wow.. Love❤
I'll have to look at my local options for these fresh ingredients.
I went to a traditional Korean home for dinner and they got me hooked on Ssam Jang. It's wonderful on deviled eggs and turkey/cheese roll up appetizers. Thanks.