Re: KIm Chee
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I'm bumping into some recipes on the net, but they say let it sit for 2 days or so. I thought you were supposed to let it sit for a lot longer than that. Does anyone know if just a couple days is enough?
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2 days and it tastes overwhelmingly cabbage-y and predominantly salty. The longer it sits the tangier it gets. When my mom would make it in the fall it would last the rest of the year. When I said she made tubs of it, I mean tubs.
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