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Not too far from a Longdan, what’s your go to recipe please, and how long do you like to leave before sampling?
thegreatbelow-
for the paste i do:
Gochujang
Shrimp paste
Fish sauce
Tiny bit of soy sauce
Puree'd Asian pear, garlic, ginger
Finely chopped carrots and spring onions
Rice flour porridgeThen spread that on salted, washed cabbage leaves.
I use the same paste for any other kind of kimchi too.
I leave it for a week at least burping the jar every day, by the end of the week there is a decent amount of gas/bubbles. Then into the fridge.
amey
if you are near Longdan you can make kimchi quite easily tbh. They sell all raw ingredients. I am on a mad kimchi rush atm; made a red cabbage kimchi then a kale kimchi! They all bang. Kale kimchi took some time to ferment as I had very little asian pear left.