This kimchi uses the whole cabbage leaf, which makes it more labor-intensive than the other ones. It takes more time to brine and to spread the spicy paste leaf by leaf. It’s more work, but this is the traditional style and it lasts longer in the fridge.
포기김치는 포기채로 담은 김치로 썰어서 담은 김치보다 오래 보관해 드실 수 있습니다.
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