Ucmd
Senior Member
- Joined
- Jun 21, 2011
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I am trying to copy a brand of kimchi that I buy. Recipe that I found on line sounds simple. Brine napa cabbage for 12 hours. Then ferment with scallions, ginger, garlic, fish sauce,sea veges, pinch of sugar, salt to taste. Ferment for two days and then refrigerate.
I have a feeling this batch is going to suck. Does anyone have pointers.
I have a feeling this batch is going to suck. Does anyone have pointers.