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Kimchi and kakdugi

I made some kimchi and kakdugi with Maangchi's recipe.


I made a few changes, like using soy sauce instead of fish sauce, using waaay less chili (like 1/8 of the recipe and I still found it hot) and regular chives since I couldn't find asian chives.


I've made one batch of kimchi before, which turned out great, so I went for a second one. this time, I included some of the old kimchi juice for a (hopefully) quicker fermentation.

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Uploaded on October 9, 2012