Wandering Adventure Party

will post the recipe below/above.

Thanks, I’ll have to give it a try! I’m not a die hard puritan like my mom, I’ll basically eat/make anything as long as it’s tasty.

Oh neat, Ive never made Baechu kimchi with anything other than napa cabbage. Do you use fish sauce or fermented krill, or just add a little additional salt?

Always neat to see people expanding on kimchi, I really only know what my mom taught me and she’s what I’d call radically traditional when it comes to Korean food.

What’s hot pink kimchi?