@jasmineandtea
You’ve probably heard of fermented kimchi that takes weeks to prepare, but this is called baechu geotjeori (배추겉절이), or fresh kimchi, and it’s ready in just about an hour! Fermented kimchi is usually quite sour, but fresh kimchi is more mild in taste. It’s also not meant to last a long time, so it should be eaten on the same day for the best taste.
Recipe on jasmineandtea.com [ search ‘kimchi’ ]
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“It’s called gutjeouli It’s… *deforestation noises” what?
What kind of cabbage 🥬 is that?
이치바찌가 뭔 일본말이래…겉절이겟지…테이스티같은 큰 채널이 제대로 알고 좀 퍼트리자..
It’s called gutjeouli .We usually eat them with boild pork and the soup rice in Korea
(In my opinion) that doesn’t look like traditional kimchi seasonings when mixed together not to mention my culture dosnt have anything to do with kimchi but isn’t it fermented for a reason?
I heard itchy buttchy
Non fermented? I’m not Korean , I’m Qirimli (crimean Tatar), but I know only one kimchi – fermented, we used to cook only that way.