The kimchee here in Beijing is not too good. There is very little brine, and the pepper is a paste, like it's mixed with mayonaise. The taste doesn't have that great sour fermented quality. All these attributes cause me to question the method used to make this "kimchee." With this in mind.. I started making kimchee today. It's going to be great. :)
Also, my direction has suddenly become clear, which is to say I know what I'm doing now, or put another way... YEEESSSSSSSSSSS!!!!!!!!!!!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment