Why is it so important to make the sauce verses putting all dry ingredients together and mix. I put 1/2 table spoon of vinegar and red pepper flakes and 1 table spoon of msg and 1/2 tablespoon of salt into the cabbage after I get done soaking it and washing it. I crush a whole head of Garlic with about 1/2 of ginger into a paste and mix the green onion and the mixture all together with the cabbage and I have my kimchi. Is it on different regions of south Korea as far as how they make their kimchi and how they make their kimchi. I want to know why the sauce is so important I am very interested in knowing why? I love your videos.
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