So anyway, yesterday me and my ma made Cabbage Kimchi! =DD
One chinese cabbage yielded to be 2.7kg.
The taste was..... fishy, crunchy, and not so hot.
Texture was... weird cos of me substituting flour and sugar for apple and pear. (Some recipes do substitute).
Have yet to let it ferment for a while under room temperature so that it will become more sour :)
Need a candy apple, desperately