Choy Sum Kim Chi

Home Forums Recipe requests Choy Sum Kim Chi

This topic contains 0 replies, has 1 voice, and was last updated by  Ai Leen 7 years, 3 months ago.

Viewing 1 post (of 1 total)
  • Author
  • #49638

    Ai Leen

    Hello Maangchi,

    How are Choy Sum kimchi made? I tried some at a supermarket, it is way way way too salty, like eating salt on its own. Is it supposed to be like that?

    Trying to improvise on some, I salted the choy sum for a while, rinse, and rub the kimchi paste for napa cabbage kimchi over the leaves and leave it to ferment for a while before eating.

    Is that the traditional way to do it?

Viewing 1 post (of 1 total)

You must be logged in to reply to this topic.