Re: 3 KimChi Questions

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Hi Mark n Pete!

I know! There are sooo many types and brands of powder. I opted to use a finely ground powder that was “middle grade” (the price was in the middle and not the cheapest or the most expensive), and it’s worked great for my kimchi.

As for your salty batch of kimchi, all’s not lost! Just don’t use it as a side dish. You should definitely keep it and let it age longer – then, you can use it in kimchi-based receipes like kimchi stew or kimchi pancake! It’ll add so much flavour and you’ll end up using less salt as a result!

Hope this helps!