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Category Archives: pasting (making the paste)
Kimchi Time – April 26th 2011
This batch of kimchi turned out to be a further improvement on my technique. My cabbages were large and I have since been told that the best cabbages are not the largest, but ideally more middle sized ones. Preparation – … Continue reading
Posted in pasting (making the paste), preparation, salting
Tagged cabbage kimchi, kimchi, salting
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More Tips on Cabbage Kimchi
This post was originally published in February 2011 and is now updated. I am now quite proud of my cabbage kimchi, a skill which has taken me about ten years to get right. One reason why it takes a long … Continue reading
