I’ve been struggling to make the kimchi paste stick to the napa cabbage and it just won’t do it. I’ve seen a lot of kimchi and they look amazing compared to mine. Taste better too, what can I do?
Have you already tried to follow Maangchi’s instructions? She makes a sort of porridge to make the kimchi paste thicker. Here is the link, it should start at 2:07 minutes, otherwise skip until 2:07 when she starts to explain why she makes porridge.
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