Leafy Napa Kimchi

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This topic contains 3 replies, has 3 voices, and was last updated by  abicelia 1 year, 4 months ago.

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  • #50842

    Dan
    Participant

    Hello all. Recently a friend of mine asked me a question I’ve been asking for years now too, so I no longer feel embarrassed to ask this…

    Is there a specific type of kimchi that uses only the leafy portions of the napa cabbage and not the thicker stem portions?

    Thank you!

    #55589

    Nimrod
    Member

    Hello Dan, the best answer is to find at Google search but so far I searched about kimchi, none of them are not to use both of the napa cabbage’s parts. For me, it’s a waste if someone use only the leafy part instead of using both of them. Do your friend loves to eat that part only? :)

    #55590

    Dan
    Participant

    I’m sorry for the late reply! Yes, he loves kimchi but only the leafy part, not the firm part. I agree it would be wasteful to just throw away the rest of the cabbage but I’m sure he would find a use for it, probably in soup.

    #55591

    abicelia
    Participant

    What should I do if I do not have soy sauce or fish sauce? I’ve got everything already made. Can I do without it or should I mix it in when I get some in the morning?

    Thanks

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