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Leafy Napa Kimchi

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    • July 16, 2013 at 1:12 am #50842
      Dan
      Participant

      Hello all. Recently a friend of mine asked me a question I’ve been asking for years now too, so I no longer feel embarrassed to ask this…

      Is there a specific type of kimchi that uses only the leafy portions of the napa cabbage and not the thicker stem portions?

      Thank you!

    • July 17, 2013 at 6:02 am #55589
      Nimrod
      Member

      Hello Dan, the best answer is to find at Google search but so far I searched about kimchi, none of them are not to use both of the napa cabbage’s parts. For me, it’s a waste if someone use only the leafy part instead of using both of them. Do your friend loves to eat that part only? :)

    • August 12, 2013 at 2:41 am #55590
      Dan
      Participant

      I’m sorry for the late reply! Yes, he loves kimchi but only the leafy part, not the firm part. I agree it would be wasteful to just throw away the rest of the cabbage but I’m sure he would find a use for it, probably in soup.

    • August 14, 2013 at 6:31 am #55591
      abicelia
      Participant

      What should I do if I do not have soy sauce or fish sauce? I’ve got everything already made. Can I do without it or should I mix it in when I get some in the morning?

      Thanks

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