Re: 3 KimChi Questions

Hey Mark n Pete!

Nice to see you on here! I make kimchi almost monthly now so heres what i think :

I would like to add that the color could very well be the type of gochugaru you used, it could be the amount you used or simply it isnt a very high quality. and when it comes to teh kind i like, i prefer the crushed to finely ground, the finely ground makes the kimchi brine thicker, but the crushed some times leaves lovely little feremented chili flakes in your teeth that i find my self picking out of my teeth for a while lol.