{"id":3051,"date":"2012-12-28T08:17:38","date_gmt":"2012-12-28T16:17:38","guid":{"rendered":"https:\/\/kimchimari.com\/?p=3051"},"modified":"2021-01-14T10:31:41","modified_gmt":"2021-01-14T18:31:41","slug":"kimjang-day-part-2-ingredients-and-tips","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/kimjang-day-part-2-ingredients-and-tips\/","title":{"rendered":"Kimjang Day: Part 2 – Ingredients and Tips"},"content":{"rendered":"
Making good kimchi is so much more than just following a recipe. And that’s my reason for writing the Kimjang post in 2 parts. In Kimjang Day: Part 1<\/a>, I showed you the overall process of making Kimchi including the recipe. In this post, I will write about how to choose the best ingredients and also helpful tips on making good Kimchi. Everything from salt to chili powder has to be just right for it to taste perfect. Many Korean moms who have been making Kimchi for years will tell you that no two Kimchi tastes the same. I’m sure part of it is because they eye ball everything and don’t really measure (prob. other than the salt water) but the other part is that it depends on so many different factors.<\/p>\n The first thing any experienced Kimchi maker will tell you is that you need to buy good quality ingredients or otherwise no matter how well you make it, it just won’t turn out right. So here are some tips on how to choose the best –<\/p>\nAbout Kimchi Ingredients <\/b><\/h3>\n