Hello maangchi! I have made kimchi using your recipe and I just love it. Lately, I went to a few korean restaurants here in California and I've noticed that their kimchi is sweet? How can I make the kimchi attain this sweetness? Every time I make the kimchi it turns out sour. I can't eat fresh batches either, I just hate how the cabbage has that tarty, bitter, spicy kick that's natural and not from spices. Please let me know and thanks a lot!
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