gmp73

Maangchi,

I am so glad for your #1 success, you deserve it!!

Anyway, I’m confused about whether or not to use fish sauce and/or squid as an igredient as I’m making large batches and I want it to last as long as possible……….

Is it best not to use fish/animal products if I want maximum life on my kim chee????/ Do the salty fish products speed or slow fermentation time?

If so, are there other ingredients I should us to substitute for best flavor???

Max