Sounds great! Thanks!
]]>I´ve used mushroom ferment in my Baek kimchi to make it vegetarian – it´s got the umami – just thought it might be useful to people who only eat veg. Your recipes are great, btw – Take care IM
]]>Make some ssambap. I have a recipe on the blog. Or, chop it up and use it in fried rice. How about mild kimchi pancake? Add to bibimbap or bibim guksu. Hope you find something you like from this list.
]]>Thank you! It turned out beautifully!
]]>Oh sorry I just saw this. No it’s not ruined, but you can leave it out now if you didn’t that day. It will help with fermentation. Depending on how fast you want to enjoy your kimchi, you can leave it out 1 to 3 days unless you live in a hot weather area.
]]>Raw chestnuts! Hope you try it.
]]>Hi Marty! I’m happy to hear you made baek kimchi. My favorite! You can omit jujubes if hard to find. It won’t make a significant difference in the taste of kimchi. Normal dried dates are quite different. The cut vegetables and pine nuts floating are fine. You don’t need to remove them. Enjoy!
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