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ReneeNme (November 30, 1999 at 12:00 am)
Thanks for the information yellowman88.I appreciate it,really.My mother used to buy kimchi at the nearby airforce base and I'd eat it up.Said she'll pick up some the next time she goes.Gooood stuff.
yellowman88 (November 30, 1999 at 12:00 am)
Before refrigerators were made, burying kimchi underground in a jar was another form of refrigeration. Theres a lot of different types of Kimchi. Most Koreans like to eat fresh kimchi because its sweet, salty and spicy. Fermenting kimchi makes it tangy or sour (depends how long you ferment kimchi), salty and spicy. The more you ferment the more the cabbage loses its sweetness. If you want to ferment it you could just put it in an air tight jar for a couple of weeks in the fridge.
ReneeNme (November 30, 1999 at 12:00 am)
Isn't the proper way to prepare Kimchi is once the preparation steps are complete it is to be buried in the ground in jars to ferment?
allgoo19 (November 30, 1999 at 12:00 am)
Kimchi goes best with steaming hot rice.Ohhhh, yum, yum!!
sabaqoowaya (November 30, 1999 at 12:00 am)
I made kimchi in a bit of adifferent way, but its too slaty! what should i do with it NOW?
KOFwhiz (November 30, 1999 at 12:00 am)
Awesome, that was very helpful, I was missing that korean ingrediant that they were mentioning, I forgot the name of it already.However, when i watch this video a few times, I will be able to make kimchi PROPERLY :).Thanks for the upload.See yaz bye
mileyfanrz (November 30, 1999 at 12:00 am)
chineese cabage is way better!
MichelleTram (November 30, 1999 at 12:00 am)
flour makes the kimchi sour faster. Some people put flour and some don't. My mom and grandma don't cuz they make a large amount and eat it all year round and they dont want it to sour so quickly.
mickjethro (November 30, 1999 at 12:00 am)
YUMMY!
SlegiNUMBER1 (November 30, 1999 at 12:00 am)
I'm Korean. And I think it's a lot different from what my Mom made. |
