Ruthey's comments

"Hi Maangchi, i tried this recipe and it worked out delicious and everyone loved it. I have used a malaysian version of the fermented shrimp 'Cencaluk' and it still turned out well. I have the same batch for about 1 month now, i find the kimchi becomes soft and a little too sour. Is it meant to be that way? and how can i reduce the sourness/acidity in the kimchi? Thanks alot!"
in Traditional napa cabbage kimchi — Jun/17