I made it too, inspired by Maangchi’s proportions for the vegan recipe but added fish sauce to it. Instead of sugar I added Kakis (Persimmons). A lot of spring onions, carrots and turnips. (here in austria it is difficult to get daikons). I fermented it for 48 hours at room temperature and transfered it to my windowsill as it is cold right now. It tastes amazing. I can eat it daily.
by cocobelle40
3 Comments
Persimmons! How clever and delicious!!
Have you made kim chi a lot? Asking because my experience is eating it so I’m afraid of altering a recipe
Healthy dose of food. Looks delicious