You are viewing a single comment's thread from:RE: WILD FERMENTATIONS | HOMEMADE KIMCHI - A KOREAN PROBIOTIC WONDERView the full contextprojwellnow (37)in #food • 7 years ago To be honest, kimchi is a little too much for me. I'll stick to my homemade sauerkraut:)
Both are so good. Have you ever tried making your own kimchi? Mine is never too spicy but I love the addition of the spices, carrots and spring onions to the cabbage.
I probably should try making my own. Storebought was always way too spicy.
Give it a go. If you only add one tbsp Korean chili powder it's not spicy at all. Enjoy ;)
Will do:))