1. The Korean market has many kinds and brands of red pepper powder. Which should we buy for Kim Chi? The people at the market when we were there did not know.
2. One batch of our radish Kim Chi turned out darker, almost brown, instead of beautiful red. What happened? Why brown instead of red?
3. Another batch of Kim Chi outcome was too salty. Is there any remedy to save this batch? What can we do now with this batch?