Kimchi
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Home › Forums › Korean food discussion › Kimchi
Hey everybody!
I’ve been making so many of maangchis recipes for many years now.
My I my struggle is with nappa kimchi and radish kimchi. I find I never yield a lot of brine (liquid). It always tastes good, but I end up with thicker red pepper paste. Can anyone help explain why? Are my red pepper flakes too big maybe?
I have just made my 2nd batch of kimchi from Maangchi’s recipe 5 days ago and I am experiencing the thick red pepper paste. The only difference was that I added the salted fermented shrimp and I made way more kimchi paste with 3 1/2 cups of red pepper flakes. Thinking more is better, I put much more paste between the leaves.
My first batch about 8 mos ago was perfect…. lots of juice. So hopefully someone will help us with what went wrong and why :)
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