I am so excited to try this thank you so very much for sharing this with us I never knew you could use regular cabbage for this I wonder if you could use red cabbage too you have made me very happy with sharing all of your wonderful recipes thank you so much please stay safe and take care of yourself bye bye 😊
Is the fermentation process the same as with the napa cabbage kimchi? So the longer I leave it in the fridge the more sour it will get? Or is it not recommended to store it for a longer time?
Yes, it's almost the same. However, the taste is better with regular Napa cabbage. Haha.😊 If left at room temperature, fermentation occurs quickly. Put it in the refrigerator after a little fermentation. 👍Have a nice day.
I am so excited to try this thank you so very much for sharing this with us I never knew you could use regular cabbage for this I wonder if you could use red cabbage too you have made me very happy with sharing all of your wonderful recipes thank you so much please stay safe and take care of yourself bye bye 😊
Oh, red cabbage is not a common ingredient here. I want to test it someday. Haha. Thank you for your kind comment. 🙌
キムチの作り方は、いろいろあって、家庭によって違うと聞いた事がありますが、本当にいろいろあって、おもしろいですね〜😃私、この間、白菜のキムチを作った時は、韓国スーパーに行ったら、ミョルチ魚醤は在庫切れで、カナリ魚醤を買いました〜。あと、Junさんの過去のレシピで、ミョルチポックム作りたかったですが、小さいミョルチは見つかりませんでした(T_T)
キムチのレシピは数えられないと思います。😆カナリ入れても大丈夫ですよ😊オーストラリアって海のイメージなのに、意外ですね。😭
@@junsrecipe 以前は、時々、日系スーパーか、韓国スーパーに行くと、冷凍された韓国産ミョルチが売ってたんですけどね〜😓
イワシの方がカナリより濃い味がします。 ご参考ください.👍
@@junsrecipe 今度、見つけたら買います😄
Is the fermentation process the same as with the napa cabbage kimchi? So the longer I leave it in the fridge the more sour it will get? Or is it not recommended to store it for a longer time?
Yes, it's almost the same. However, the taste is better with regular Napa cabbage. Haha.😊 If left at room temperature, fermentation occurs quickly. Put it in the refrigerator after a little fermentation. 👍Have a nice day.