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Kombu in kimchi?

Does Kombu (kelp) go well in kimchi? I have some kombu left over from making miso soup this morning and I was wondering if I chop it up real fine and put it in my kimchi vat (which I'm making after breakfast) would it be okay, or would everything go all slimy?

asked by trampledbygeese about 1 year ago
1 answer 751 views
Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

That's an interesting question. It could be worth the experiment. Kimchi after fermentation is kind of slimy anyway. I think it will probably work. There are thousands of versions of kimchi, at least as many styles as Italians have of pasta. Korea, being a peninsula in the Sea of Japan, you have to figure that someone has tried it before.