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I'm a huge fan of Korean food and I've been watching your youtube videos since. I am about to try making my 1st Kimchi this weekend. There are some ingredients that are not available in my area. So my questions are:
Can I use sock salt instead of Kosher salt?
I cant find Korean radish, can I use any type of radish?
What would be better to use regular flour vs having a glutinous rice milled if the sweet glutinous flor is not available?"
in Traditional napa cabbage kimchi — Apr/17