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?
1 Comment
pierinoSeptember 29, 2013
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.
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