Hello! I just started a batch of Maangchi's emergency kimchi. Since is so much like sauerkraut (since it uses regular cabbage), I added some grape leaves out of my garden to the top of the kimchi before setting it aside to ferment for a couple days. I was wondering if anyone has ever tried using the grape leaves in any of your homemade kimchi recipes? They are used in regular kraut to keep the cabbage crunchy. I decided to just give it a go and see what happens! I'll update how it turns out regardless, but thought I would ask if anyone else has tried this grape leaf trick with any success in their kimchi?
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