Quote:
Originally Posted by astra
I have forgotten. Kimchee we tried yesterday had some sort of kelp in it.
I guess when we go to London in the end of summer we might visit some shops (if we find any) they have the real thing.
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The difference between the naturally fermented and the ascorbic acid stuff is that the acid stuff tastes 'sharper.' Other than that, it's just as flavorful.
You can make kimchee from any veggies. No reason not to use seaweed. Kelp, kombu, nori,.... lots of different types of seaweed. My own favorites are cabbage or daikon, especially when I get them from a Korean shop. Osaka has a large Korean population so there is a 'Korea Town' area in Osaka with lots of different home-made kimchee for sale.
Stitchawl