stephnmax's comments

"Hi, The raw fish used is depended on the region but most commonly pollock, flounder, and Largehead hairtail are put in kimchi. They are chopped up in a bite-size and mixed with the filling of kimchi. I personally have not made with raw fish and I don't feel comfortable using it but I am willing to try differently fermented fish. For the beef kimchi, I'm guessing you can start eating right away just like normal kimchi. Thank you for being so interested in a part of Korean culture, Yong"
in Traditional napa cabbage kimchi — Nov/18

"Hi, It is not common to use cooked beef in kimchi but people do make it that way. The beef is usually braised and sliced, then placed in the cabbage leaf along with the rest of the filling. The stock from the beef would be used for the porriage. Also, raw fish or oysters are used in kimchi. Most of the time they are in whole, meaning not chopped up just cleaned and gutted. There are many korean side dishes that are fermented seafood so it is not uncommon. Thanks, Yong"
in Traditional napa cabbage kimchi — Nov/18

"Hi, You can try it but chili powder is a must. Thanks, Yong"
in Traditional napa cabbage kimchi — Nov/18

"Hello, Did you make it your self? or with friends? What did you think was the most important tool to make kimchi? Any feedback would be appreciated. Thank you, Yong"
in Traditional napa cabbage kimchi — Nov/18

"Hey guys, What do you guys think the most important tool needed to make kimchi? I think it's your hands but I want to hear it from you guys. Thanks!"
in Traditional napa cabbage kimchi — Oct/18

"Hi, I love the fact that friends get together to make kimchi! I want to know more about friends in Prague and what are their stories behind making kimchi. Please, contact me on facebook (Yong Yi) because I am designing a kimchi making kit and I have some questions regarding kimjang. Thank you, Yong"
in Making kimchi in Prague — Sep/18