Cloudyun

Cloudyun's comments

"Thank you for the recipe Maangchi! I’ve been using it for the past 2 years, and it’s delicious every time! Last winter I made some and put it to ferment in our backyard barn, but the temperature suddenly dropped and my kimchi froze! I ended up letting it sit for 2 months before eating. The cabbages looked really delicious and green today, so I decided to buy some and make kimchi. I was running out of my last batch anyway :)"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Apr/22

"Hi, I also live in the Netherlands. I leave the dried fish/anchovies out, because our toko doesn’t sell ones without fish bones! Just use more of the other fish ingredient + also the salted shrimps! (Those are usually in every toko, but sell quickly). Readymade kimchi base can be used, but it simply isn’t as good as homemade! Making it yourself doesn’t take a lot of effort + it tastes twice as good"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Apr/22

"The brine should cover the whole cabbage"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Apr/22