First time making Traditional Kimchi

First time making Traditional Kimchi

Had so much fun making this by using Maangchi’s recipe. There were a few differences, I used Korean Fine Salt called 꽃소금 (it has a coarse texture) and I used 까나리액젓 (instead of fish sauce). I would also like to point out that I followed this recipe but instead of using 6 pounds of medium Napa Cabbage I used one big 7 pound napa cabbage that I found at the Korean food market! I still had a lot of paste so I really packed everything! It’s so beautiful and smells wonderful. Thank you so much Maangchi for this recipe! You’re the best!

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The recipe for kimchi (통배추김치) is here!

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One Comment:

  1. Maangchi New York City joined 8/08 & has 11,418 comments

    It looks super tasty!
    btw 까나리 액젓 is a kind of Korean fish sauce.

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