Making homemade kimchi

I love kimchi but a jar where I live is like $15 usd and I can clear that in a few days. I’ve always been curious about making it homemade but all homemade kimchi ive had (ive worked in resteraunts where we made it) tasted like mold. I’m also worried about messing it up and getting sick. Does anybody have advice on how to avoid the flavor, I like fresh kimchi. And how to avoid contamination

submitted by /u/outkastmemesdaily
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