Re: Dongchimi

Hi Maangchi,

thanks, I look forward to it!

Another question, what kind of salt do you use?

e.g.: regular kitchen salt, sea salt, low sodium, salt with/without iodine, etc.

As I find that when I make kimchi (using your super recipe) with regular kitchen salt the cabbage is too salty, but when I use coarse sea salt it is not salty enough (seems to be a recurring problem for me!)

thanks!