by Spazmotic on Wed Nov 06, 2019 10:11 am
Awesome. I will make a small batch tomorrow and edit my post with a blog link or such. For the clean taste, it's a bit hard to describe. There's so many kinds of kimchi but the one thing that really defines a good kimchi in any of them is that that cleanliness.. by that I mean a tart fermentation accompanying the still crisp vegetable ( while eaten alone, longer, squishy ferments are great in dishes). This crisp tartness has only the nice flavor of the slightly salty vegetable and 양몀.. sauce.. behind it, acting as a supporting character. Clean. Simple. I'll post more about it when I write down the recipe and get my thoughts together on what I mean.