Reply To: seafood in kimchi?

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saeujeot and fishsauce are always used in my homemade kimchi.
I sometimes use raw oysters (it gives a fresh aroma at the beginning and a round fermented taste after a few months).
I also used mussels once… delicious (I saved a little amount of this batch and soon it will be 2 years old… can’t wait to open the jar :)