update – I made my first Kimchi. thanks for feedback and encouragement on my previous post. I did end up separating the inner parts of my homegrown Chinese cabbage 🥬 unfortunately the quantity was very less as in the glass bowl haha. Hope the other kimchi with outer leaves tastes good too.
I did try eating them after salting and they were edible 🙂 so hope that’s a good sign… Thank you to everyone who gave inputs. Much appreciated 👍
I ended up getting plum syrup instead of plum extract. Oops it’s delicious tho. I also need to figure out how to use remaining chives, Korean radish, kelp, seaweed, Korean pear and the fermented seaweed thing (vegan shrimp substitute).
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update – I made my first Kimchi. thanks for feedback and encouragement on my previous post. I did end up separating the inner parts of my homegrown Chinese cabbage 🥬 unfortunately the quantity was very less as in the glass bowl haha. Hope the other kimchi with outer leaves tastes good too.
I did try eating them after salting and they were edible 🙂 so hope that’s a good sign… Thank you to everyone who gave inputs. Much appreciated 👍
I ended up getting plum syrup instead of plum extract. Oops it’s delicious tho. I also need to figure out how to use remaining chives, Korean radish, kelp, seaweed, Korean pear and the fermented seaweed thing (vegan shrimp substitute).
Damn. You like a oro.