This is my first time making kimchi! I love kimchi, especially ones that are sweet and spicy over those that are sour and spicy.
The recipe that I followed did a Wet salt brine method of seasoning the Napa cabbage leaves, which was a lot different from what I see online, where people dry brine the cabbage leaves with dalt. Hopefully the kimchi still comes out crunchy.
The salt that I use was really really coarse sea salt. It wasn’t the kosher salt that I use regularly when cooking. I hope the kimchi is seasoned well because of that.
I used canned pear juice. In the future I want to use a blender and blend some real Asian pears, to try to get that sweetness.
I didn’t have Minari, but i heard that’s optional.
Really hope that the kimchi is crunchy! Will give it a try tomorrow. Recipe that I followed says to ferment in room temp for 2-3 days, then in the fridge after.
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This is my first time making kimchi! I love kimchi, especially ones that are sweet and spicy over those that are sour and spicy.
The recipe that I followed did a Wet salt brine method of seasoning the Napa cabbage leaves, which was a lot different from what I see online, where people dry brine the cabbage leaves with dalt. Hopefully the kimchi still comes out crunchy.
The salt that I use was really really coarse sea salt. It wasn’t the kosher salt that I use regularly when cooking. I hope the kimchi is seasoned well because of that.
I used canned pear juice. In the future I want to use a blender and blend some real Asian pears, to try to get that sweetness.
I didn’t have Minari, but i heard that’s optional.
Really hope that the kimchi is crunchy! Will give it a try tomorrow. Recipe that I followed says to ferment in room temp for 2-3 days, then in the fridge after.