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