Comments on: Yangpa Kimchi (Onion Kimchi)

By: Hyosun

Hyosun — Sat, 10 Sep 2022 17:42:27 +0000

In reply to Thahera. This onion kimchi is seasoned lightly, and the onions will continue to release water content. It's best eaten within 3 to 4 weeks.

By: Thahera

Thahera — Thu, 08 Sep 2022 00:08:15 +0000

In reply to Jackie. Hi firstly I love all your recipes Only one question how long does the onion kimchi last for?

By: Hyosun

Hyosun — Mon, 06 Jun 2022 02:35:59 +0000

In reply to Paul Manthe. Yes exactly. The vinegar was meant to be in salt water as an option for spicy onions. And sorry I didn't write that clearly. So I added the vinegar option in the note section. Hope it helps. Thank you so much for bringing it to my attention!!

By: Paul Manthe

Paul Manthe — Sun, 05 Jun 2022 23:06:37 +0000

I like the simplicity of this recipe, but I’m confused about the role of the vinegar in the recipe. Is it meant to be included in the brine, or is it meant to go in at the end?
I hadn’t thought that vinegar was ordinarily part of the kimchi making process, but it would help with the initial breakdown of the vegetable in combination with the salt.

By: Hyosun

Hyosun — Sun, 05 Jun 2022 15:57:30 +0000

In reply to Jackie. It's 1 tablespoon. Sorry about that! Hope it turns out well for you.

By: Jackie

Jackie — Sun, 05 Jun 2022 15:00:18 +0000

this sounds great! we love onions. Looking over the recipe it seems ‘1 sugar’ in the last line is needing a little clarification. Maybe it’s clarified somewhere else. I was just skimming the recipe because I would like to make it – maybe today. Thanks for all your great recipes.