1 Review

Such a simple yet tasty kimchee recipe. Mine turned out a bit saltier than I'd prefer and without any authentic gochujang, I used red pepper flakes with some chai spice and just a bit of cayenne. It yielded just the right amount of kick to make this worth-while. I kept my jar in my personal fridge so I let it "sit" for about 10 days before trying. Texture was perfect, and if I can find some korean pepper, I'm sure it will gain that authentic flavor I long to have! Thank you for sharing this wonderful recipe. ~Buddha

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2Bleu June 24, 2008
Korean Cabbage Kimchi