I have made kimchi successfully three times now, but used cayenne pepper instead of gochugaru out of ignorance (which I thought was delicious). This time I used gochugaru and went to check the kimchi after thee days. The cabbage had floated to the top of the jar with the gochugaru all chunky on top and the fluid at the bottom. Is this normal? Will it affect the fermentation or the taste? Thank you for replies!
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