Armoon's comments

"I'm trying to make this as well! Hope it comes out well! I couldn't find the "saeujeot", so I'm using extra fish sauce instead. I did see "fermented salted fish" which had other kinds of fish in it, but I didn't dare to buy it. It was a Thai brand I think. Do you think that would work? In my area they always have lots of Chinese/Indonesian products but few Korean products. They also had this stuff: Do you have any experience with that? Thanks best regards!"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Oct/21