Made kimchi last night before bed. Started salting the cabbage after dinner. I used Maangchi’s traditional kimchi recipe, which I’ve made twice before, substituting glutinous rice flour with regular flour. I actually reused the leftover broth and onion from Mayak eggs that I’ve been saving in the fridge for ramen (soy sauce, rice vinegar, garlic and sesame oil). Added fresh onion and cucumber from my mom’s garden. Added carrot and half of an apple, just cut up. Also substituted fresh ginger for powdered ginger ✌
I’ve never used the added apple, but I bought one to try it out, as I’ve seen it in other recipes (usually the Asian pear but those are pricey). I think it will turn out great.
The kimchi in the jar will be mailed to my sister, so I’m going to try to can it once it starts to ferment. I’ve found some directions online for this and I think it will be fine. I’ve canned salsa before, but if anyone has any tips or ideas for canning kimchi, please share!
by dem1S10n