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Rich_G
@Olly398
I used maangchi’s easy kimchi recipe. https://www.maangchi.com/recipe/easy-kimchi
It does look a bit thick there but an awful lot of juice comes out of the veggies as they ferment and now the consistency is bang on with just barely detectable thickening of the juice. I didn’t have the sweet rice flour, just regular from the Chinese supermarket, not sure if that makes any difference.
And the flavour is awesome. Kimchi fried rice with an egg on top was back tonight after a Christmas hiatus!
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