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gimjang kimchi (winter making kimchi)

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    • May 4, 2015 at 10:26 am #61170
      xiaomei88
      Participant

      So not too long ago Maangchi posted a picture of her “gimjang kimchi,” which she says is a kimchi for the winter which is more heavily seasoned.

      Gimjang-Kimchi!

      See the post above. My question is, how does the recipe differ exactly from, say, her tongbaechu kimchi? I want to make the heavily seasoned gimjang kimchi!!

      Also does anyone have a recipe for Kaesong style bossam stuffed kimchi?

      Thanks!

    • May 9, 2015 at 1:46 pm #61284
      Maangchi
      Keymaster

      They are almost the same, but when I posted the photo of the kimchi, I used my homemade fish sauce. Fermented salty fish was boiled with some water and strained, then glutinous rice porridge was added. And also I added some other sea vegetable called cheong-gak and chopped mustard green. It reminded me of my gimjang that I used to make in Korea.

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