fatstrat's comments

"I have done this but only stored the paste for about a week. I have also frozen the extra paste and used some time later. Both times my kimchi came out excellent and I even impressed my Korean mom. :-)"
in Traditional napa cabbage kimchi — Apr/17

"Mixing the kimchi into the hot stew after cooking may still kill a lot of the beneficial bacteria, plus the flavor would be different. I'd make the stew, then just have MORE kimchi on the side with the rice! :-)"
in Kimchi stew (Kimchi-jjigae) — Apr/17

"I made this with baby bok choy instead of Napa cabbage and added puréed Asian pear and let it ferment slowly in the fridge. After 2 1/2 weeks it still needs more time but it is delicious right now anyway!"
in Traditional napa cabbage kimchi — Apr/17