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Why does commercial kim chi look so much better than my home-made kim chi?

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Why does commercial kim chi look so much better than my home-made kim chi?

Howard-2 | Feb 14, 2005 09:12 PM

I believe I'm making my kim chee the proper way--I limit the amount of air that gets to it, I use Korean hot pepper, I degorge the nappa before I mix it with spices--but my kim chee just has a kind of flat look, and taste, compared to commercial stuff that I get in the Oriental supermarket or a Korean restaurant.

Anyone have any advice? Tnx.

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