Bubblecar said:

Michael V said:

Bubblecar said:

What kind of cabbage do you use?

This time it is wombok.

But any type is OK, including red cabbage. The stiffer cabbages (eg green cabbage, red cabbage) need a bit more of a massage to start off, to get a bit of liquid happening.

Goodo. Do you add any specific kimchi bacteria or leave it up to the gods?

I use Korean Gochujang in my mix – the chillis in this fermented chilli paste are fermented with Korean bugs. I assume some of them are still alive. As far as I can determine, Gochujang is not pasteurised.

I also use Gochugaru – Korean chilli flakes especially packaged for making kimchi. Once opened, the package must be refrigerated – it goes off very quickly with whatever Korean bugs are in the packet. I ruined two previous packets of Gochugaru by not refrigerating. Keeps well in the fridge.

If you want, I can give you the recipe that I have developed.