joyoon
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If you use chemical salt, like Morton Salt, the crap quality salt will make your kimchi bitter. Use only high quality sea salt, higher the tastier
joyoonParticipantMost excellent recipe, tasted like those Chinese dim sum restaurants. Made it tonight in Tokyo.
However, some adjustments I’d make to the recipe is that instead of simmering for 10 minutes, I simmered for two hours so that the flesh came off the bone with one bite, cleanly and easily, just like those dim sum restaurants. I also added more pepper to make it spicier.
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