Thank you so much for explaining your recipe. I finally produced tasty kimchi after trying so many other failed recipes! None of them explained the need to press down the leaves with weights, which seems to be crucial to getting the right texture.
@chisainekocat I am so glad. Thank you for your positive feedback. It is very gratifying to be able to share Kimchi making tips I found over the years.
I use just enough salt to lightly salt the cabbage so there's no need to rinse. But be sure you use kosher salt and salt them just until the cabbages are wilted. Once salted, drain and gently squeeze to get the liquid out of the cabbage before stuffing.
@00miaaa00 I use just enough salt to lightly salt the cabbage so there's no need to rinse. But be sure you use kosher salt and salt them just until the cabbages are wilted. Once salted, drain and gently squeeze to get the liquid out of the cabbage before stuffing.
I can't find any korean radish at the asian store. Can I use diakon radish to subsitute? My asian store doesn't have any korean red pepper powder. Where can I buy it?
@EnjoyingLife100 Hello. I am sorry you are having a difficult time finding the ingredients. Please look for a message in your inbox for the answers. I ran out of space on the comment page.
Great!
TamilianaAvoksim 1 week ago
Thank you so much for explaining your recipe. I finally produced tasty kimchi after trying so many other failed recipes! None of them explained the need to press down the leaves with weights, which seems to be crucial to getting the right texture.
chisainekocat 3 months ago
@chisainekocat I am so glad. Thank you for your positive feedback. It is very gratifying to be able to share Kimchi making tips I found over the years.
NotJustRice 3 months ago
I use just enough salt to lightly salt the cabbage so there's no need to rinse. But be sure you use kosher salt and salt them just until the cabbages are wilted. Once salted, drain and gently squeeze to get the liquid out of the cabbage before stuffing.
NotJustRice 10 months ago
hi, do you have to rinse the cabbage after the brining process? will it turn out really salty?
00miaaa00 10 months ago
@00miaaa00 I use just enough salt to lightly salt the cabbage so there's no need to rinse. But be sure you use kosher salt and salt them just until the cabbages are wilted. Once salted, drain and gently squeeze to get the liquid out of the cabbage before stuffing.
NotJustRice 10 months ago
I can't find any korean radish at the asian store. Can I use diakon radish to subsitute? My asian store doesn't have any korean red pepper powder. Where can I buy it?
EnjoyingLife100 1 year ago
@EnjoyingLife100 Hello. I am sorry you are having a difficult time finding the ingredients. Please look for a message in your inbox for the answers. I ran out of space on the comment page.
NotJustRice 1 year ago