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Hey, I've never noticed this thread, this is exciting, gonna try a bunch of these recipes.... I'm getting into making kimchi - does the whole-leaf method give you a substantially better product than chopping it before fermentation (mak kimchi style)? My first couple batches actually turned out really well, so if there's something to be gained I'll find a bigger fermentation container.
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May 4, 2020 21:59
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| # ¿ May 14, 2024 05:05 |
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I made dakbokkeumtang I think It wasn't as red as others I've seen but it tasted pretty good
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May 13, 2020 04:19
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