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kim chee tips

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kim chee tips

bworm42 | Aug 1, 2006 03:03 AM

I'm making Kimchee for the first time ever. Washing 5lbs of Chinese cabbage took FOREVER w/o a salad spinner, but now it's softening in a big pot of water. Basically I'm using a prepared spice mix which says to just add it to the cabbage/water and let it sit for 24 hours, but that doesn't seem...intense enough. Has anyone done this before? Is it kosher to add peppers, garlic, vinegar, or should I just stick with the packet? Any other advice? Thanks!

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