Talk:

Recipe requests

“Choy Sum Kim Chi”

  • 1 post
  • started 4 years ago by Ai Leen
  1. Hello Maangchi,

    How are Choy Sum kimchi made? I tried some at a supermarket, it is way way way too salty, like eating salt on its own. Is it supposed to be like that?

    Trying to improvise on some, I salted the choy sum for a while, rinse, and rub the kimchi paste for napa cabbage kimchi over the leaves and leave it to ferment for a while before eating.

    Is that the traditional way to do it?


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