Cesaera's comments

"Ok we LOVE Kimchi since we had a Chinese exchange teacher stay with us 12 years ago who made us Kimchi fried rice. Then I visited Korea on a 10 day tour for teachers about 5 years ago - and it was going to become a habit. We eat it and cook pa jeong with it. we even make Kinchi fried rice and sometimes Rice cakes with it. So we dove in and Made Maangchi's Mak Kimchi. We DID NOT USE the squid - Im a squeemish vegetarian -The fish sauce gave it plenty of flavor - even though it seemed a bit too fishy until day 3 of fermenting. It is Perfect!! day three is lovely - crunchy and deliciously balanced. We also added a cup of chines chives - cut into 1" pieces. I also didnt julienne my Daikon or Carrots as finely as Maangchi did - I really liked the crunk they offered - As for Chinese leeks - no luck - so I tried using plain old American ones - they seem to have worked fine. Thank you Maangchi - we are ready for our next recipe - ( made your Bok Choy the same day!)"
in Easy kimchi — May/18