I've either made Dong Chimi (White Radish Water Kimchee) - or I've made a bottle of salmonella-infested paste, waiting to kill me.
Dong Chimi (White Radish Water Kimchee) - August 29, 2010
Ok, I'm being dramatic. I tasted some a few days ago, I'm still here. I think it is ok. Cooking horizons are being stretched.
But any kimchee makers (or anyone who knows what Dong Chimi is supposed to look like) - why is mine so cloudy? Is it supposed to be?
1 comment:
Mine turned out cloudy too and I still couldn't find out if it's okay/normal or not :(
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