No it doesn’t. Just adds sweetness and acidity.
]]>Or is it too late? I made it 3 days ago.
I’m always cooking your recipes!
Thank you! ]]>
Korean markets around here carry them, but you can also find them on Amazon. There are half gallon ones and one gallon ones.
]]>I love your recipes and I am trying out your dongchimi recipe. I left it out for 2 days and a half and I noticed some of the radishes are turning slightly pink. Is this bad?
]]>It’s a bit late to reply to your question, but hopefully this will help others with the same question. You can drink the brine straight from the jar (ladled into a cup or bowl, of course.) It’s very refreshing right out of the fridge and if fermented properly, will have a very slight fizz that will quench your thirst. The brine is a bit salty, a bit sour, and chock full of probiotics. I like to have a bowl of dongchimi while eating marinaded ribs or pork belly. Anything fatty, really. The brine really cuts through the fat and refreshes the palate.
]]>Mix half dongchimi brine with half brisket broth for the most amazing naeng myun !!
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This turned out so well! My partner and I ate up most of the kimchi and now have a lot of brine left – feels like a waste to throw it away. Do you use the leftover brine for any recipes? ]]>