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Hey! I made vegetarian kimchi according to Maangchi’s recipe 3 days ago. I left it outside, on the table and opened it to check up on it. I live in the tropics, so i didn’t want to risk any spoilage. ๐ yes, I drained and dried the cabbage before starting the process. ๐ yes, there wasn’t any water involved and the rice porridge was considerably thick. ๐ only thing is: instead of chilli flakes I used chilli powder as was available in my kitchen and around my area. It has turned out to be too “sharp” and the kind of spicy that doesn’t burn the tongue but it fires up the food pipe instead. I haven’t had kimchi before so I don’t know how it should taste like (but from where I come from, we do eat spicy stuffs) and I also want suggestions on how I can fix this runniness in the next batch. Is it supposed to taste like that? Is it supposed to be runny like seen in the video? Thank you people โค๏ธ ๐ submitted by /u/MigaLiga |
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