Hi all
I’m on mobile so apologies in advance
I made my first ever kimchi yesterday. Kkakdugi to be precise
It’s been left out of the fridge overnight. Tastes much better than when it was fresh already. I am wondering though – does the raw onion & garlic taste mellow eventually? It’s a tad overwhelming at this point. I definitely made too much sauce but I’m sure that will benefit me with jjigae later down the line?
Any hints and tips greatly appreciated
I used the recipe below but had to scale down due to not wanting to make such a huge batch for my first attempt. I also subbed the shrimp for extra fish sauce as I couldn’t get my hands on any. Also used a green apple as that’s all I had on hand in place of persimmon
https://ahnestkitchen.com/food/kkakdugi
by churliefurlie
1 Comment
In my experience the strong onion and garlic flavors do indeed mellow out over time. It’s like they blend together with all the other ingredients into a cohesive ‘kimchi’ flavor rather than being so individual and easy to pick out, if that makes sense. At least, that’s been my experience. I can’t speak for everyone.