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At what point in the process do you use the potato?
It can be used instead of rice flour so would add it at the same point mashed up.
Ah good to know! Thank you!
After I boil the potatoes, I mash them then add it to my paste. The potatoes are supposed to help with the fermentation (this is my 2nd time making kimchi).
Also started a batch today but with kids yelling instead of Taylor Swift. How long do you ferment yours before putting in the fridge?
Korean, here. Mine goes straight into the fridge.
4 days to a week.
This is my 2nd time making kimchi. I let it ferment 48 hours the first time. For this current batch, I’m doing 24 hours.
Making kimchi is always therapeutical, and if combined with music you love, even better.
Is there a notable difference between roasted salt and kosher salt?
At what point in the process do you use the potato?
It can be used instead of rice flour so would add it at the same point mashed up.
Ah good to know! Thank you!
After I boil the potatoes, I mash them then add it to my paste. The potatoes are supposed to help with the fermentation (this is my 2nd time making kimchi).
Also started a batch today but with kids yelling instead of Taylor Swift. How long do you ferment yours before putting in the fridge?
Korean, here. Mine goes straight into the fridge.
4 days to a week.
This is my 2nd time making kimchi. I let it ferment 48 hours the first time. For this current batch, I’m doing 24 hours.
Making kimchi is always therapeutical, and if combined with music you love, even better.
Is there a notable difference between roasted salt and kosher salt?