Jeolla-do Kimchi – [Countryside Kimchi]

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

Viewing 1 reply thread
  • Author
    Posts
    • #88676
      bootymath
      Participant

      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
      EvilGrin
      Participant

      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

Viewing 1 reply thread
  • You must be logged in to reply to this topic.