Re: Sticky kimchi
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July 17, 2012 at 3:38 pm #55357
Michele
Member
Are you salting your cabbage enough in the beginning phase? And what kind of salt might you be using? I have had personal experience watching an acquaintance not sufficiently salt the cabbage initially, also another time using iodized salt versus sea salt. On both occasions, the kimchi turned out really slimy without that crisp texture that many people are going for.