Tips for making kimchi
You can make kimchi without the optional fish sauce but please know that it is REALLY good with it. You can’t exactly taste the fish sauce in the kimchi but it really adds to the depth of the flavors. I’m sure it also helps with fermentation.
It is also worth it to find the proper Korean chili pepper powder, Kochukaru which is sold in most asian markets. It is not as hot and spicy as it looks, although it does have a kick. Use half as much if you like less hotness. If you can’t find it, don’t despair just grind up the pepper flakes (which are hotter than the korean pepper so you use less).
Eat kimchi with eggs, meat or even just rice… it’s a tasty way to get some beneficial bacteria!
