Navigation: Fermenting > Kimchi > How to make Kimchi >
Cut up your Ingredients
|
Navigation: Fermenting > Kimchi > How to make Kimchi > Cut up your Ingredients |
|
|
Next, cut up your ingredients. Traditionally, Kimchi is not cut up into very small pieces, but this is a matter of taste (and also, if you use chopsticks or not). I like my pieces about an inch long, except the carrots, which are grated, and the garlic and ginger, which are cut into tiny pieces. |
For a milder relish though, I use very tiny pieces, almost like sauerkraut, with green beans (parboiled), sweet peppers, and dill.
The issue here is aesthetics: the bacteria don’t care.
Page url: http://www.eatingoffthefoodgrid.com/a/index.htm?hm_cut_up_your_ingrediets.htm
