Attention foodies: Kimchi
I have about 10 pounds of amazing home-made kimchi. Long story short: my the mother of my friend Ji-Hye came into town to visit, and taught a short workshop on how to make kimchi.
However, the fish sauce she used is a fair sight more fishy than I'm used to. Or, perhaps she simply used the correct amount of fish sauce for the Korean palate. Either way, I've got a boatload of kimchi that has only one flaw: too fishy.
Any bright ideas about what I can do to make it more palatable? Better yet, does anyone know any winning recipes using kimchi that would take a bit of the bite out of it?
Thanks!
However, the fish sauce she used is a fair sight more fishy than I'm used to. Or, perhaps she simply used the correct amount of fish sauce for the Korean palate. Either way, I've got a boatload of kimchi that has only one flaw: too fishy.
Any bright ideas about what I can do to make it more palatable? Better yet, does anyone know any winning recipes using kimchi that would take a bit of the bite out of it?
Thanks!