Discussion in 'The Dojang' started by Gnarlie, May 9, 2014.
Do any of you make your own Kimchi? Care to share a recipe / tips?
Guess not. Well for first timers I can recommend these two recipes. It's not as much work as you might think:
if you have a bit more time.
A word of warning if you try this: if you store kimchi in an airtight container, you need to vent it daily, or face a very stinky explosion. Gases are produced during the fermentation stage.
Still haven't been able to find nashi pear anywhere though.
I only make kimchi because it is a precursor to kimchi jjigae, one of my favourite foods.
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