|
I got a question about making kimchi, I made some radish kimchi a month and half? ago and I ate almost all of it but there's some left and some juices in the jar. Now I got a big napa cabbage and want to make that into kimchi, should I dump the remains of the radish kimchi in with it, or is there some downside?
|
#
¿
Jul 26, 2020 00:31
|
|
|
|
| # ¿ May 14, 2024 22:46 |
|
|
Fleta Mcgurn posted:No, as long as you don't see any mold, this is actually pretty standard practice and a good way to jump-start fermentation (if I remember correctly). Sadly there was a little bit of white fuzzy mold on the radish kimchee dregs so i just tossed it. Happily my fresh beautiful bag of gochugaru arrived so i got two insanely good smelling jars of napa cabbage kimchi going now. I didnt have sweet rice flour or whatevs so I just boiled some rice for a while until it turned into paste and used that. Also added some leek, and I didnt have the korean shrimps or anything like that so I just did thai fish sauce and my secret ingredient chinese dried scallops 
|
|
#
¿
Jul 27, 2020 03:46
|
|