I didn't follow the recipe exactly. I sprinkle the salt as I layer since a lot of people said it's really salty. Then I let it sit in room temperature and mix the veggies with my hands. It only takes less than 2 hour for the water to come out. I rinse it 3 times to make sure all the salt are rinse off. Then I use fresh chopped ginger instead of ground, and I use half korean chile powder and half korean chile paste. The mix turns out really good. The only problem is...I put in container and store in my pantry for 4 days. Nice and dark and dry. On the 4th day, OMG it is sooooooo sour!!! I should of just let it sit for a day then put it in the fridge. So this batch will only use for kimchi soup. Will make another batch to eat.
Was this review helpful?
1 user found this review helpful
I didn't follow the recipe exactly. I sprinkle the salt as I layer since a lot of people said...