Re: fixing too spicy kimchi

I made kimchi that was unbearably hot ( it was a brownish powder chilli, the only one i could find at the time.) but i put the whole lot in the fridge and made a batch of white (chilli free kimchi). I did lightly rise the hot kimchi then i mixed the two together (i kept a small pot of the the white kimchi) after a few days the spicyness evened out over the rest of the kimchi. Mission accomplished.

For my next batch i’ve brought the right chilli flakes from a Korean shop.