Joo-Hwan O, Las Vegas, Nevada USA Joined February 27, 2017
A curious cook. I love to try making various dishes from other cultures. I have always loved kimchi, though. Really loving the dishes I have been making lately. So does my household.
"The salting of the cabbage leaves is not for flavor. It is to kill or retard the growth of harmful bacteria. Lactic acid bacteria (absolutely necessa…" — Apr/17
O, Joo-Hwan on the forum
Reply To: Unsalted Kimichi??Possible??
"The salting of the cabbage leaves is not for flavor. It is to kill or retard the growth of harmful bacteria. Lactic acid bacteria (absolutely necessa…" — Apr/17