Isolated's comments

"Hi Maangci, Love this recipe! You make this look so easy! The matchsticks, especially. This kimchi is very good fresh, but I like it even more on the sour end of the spectrum. My fermentation lasts several days for the sour jar; last time I did seven days. The fresh goes straight to the refrigerator. Not content to just go traditional, I tried galanga instead of ginger. It adds a floral dimension and some sweetness that balances the acidity that develops. The last time that I did this recipe, I used distilled water instead of tap water, since I’ve read that the chlorination of tap water will kill the beneficial bacteria on the cabbage. I honestly couldn’t tell the difference."
in Traditional napa cabbage kimchi — May/20