I used Chinese cabbage and cucumber and I omitted the pear or cornstarch/flour in the ingredients. Just add the amount of dried chilli/pepper according to your taste. This also contains fish sauce (it just wasn't shown in the pictures). Best to leave it at room temperature for at least 1 day before refrigerating. The longer you leave it at room temperature, the faster the fermentation process.
My sister went to Korea and said the kimchi we normally make at home isn't so different!
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