Jeolla-do Kimchi – [Countryside Kimchi]

Home Forums Recipe requests Jeolla-do Kimchi – [Countryside Kimchi]

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    • #88676

      Hi Maangchi – you made jeolla-do style kimchi in your quick kimchi recipe, but you said it’s not for fermenting and will not last a long time. How can we convert this recipe into one that can be fermented?

    • #88788

      Cabbage will ferment just fine with a 2% salt by weight to the cabbage. Less it spoils easily and if you go too high it takes a long time to ferment.

      Jeolla-do style mainly uses butterfish and yellow corvina for the “seafood part” so i dont see why it would be a problem? Cant you just get salted fish and use it instead?

      Dried and salted yellow corvina

    • #91674

      how long does it take on average to ferment ?

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