HJPARK's comments

"I found a different type of cabbage which called savoy cabbage a few days ago. It looked thinner than normal cabbage. so I picked it up and I made a kimchi with it as soon as I back home. Finally, today I made kimchbokkeumbab with this kimchi, actually it wasn't fermented fully but I couldn't wait. In conclusion, it wasn't bad but not perfect for proper traditional kimchi because its leaves are a bit thicker than napa cabbage. I will try to make kimchi with savoy cabbage soon again. Next time I'll use more salt when it's soaked or sit aside longer. anyway thank you maangchi. you always encourage me to cook, especially make kimchi!! I will report again!!"
in Emergency Kimchi (Yangbaechu-kimchi) — Jul/17