Guest guest Posted June 25, 2003 Report Share Posted June 25, 2003 i am now eating my first batch of kimchi made with *napa* cabbage. i have always used purple cabbage in the past. wow! it is so different. i really like this batch. i like purple cabbage kimchi too, but i think i like this better. i didn't use any whey this time, but did use a Tbsp. of kimchi juice from a previous batch, and doubled the salt, as NT recommends. this batch is just a little too salty, but not nearly as sour as my previous batches. also, napa cabbage seems milder tasting than purple cabbage. the one thing i do miss about the purple cabbage kimchi though, is the vibrant color :-) i wonder if all the studies finding health benefits for kimchi were done on *napa* cabbage kimchi? Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
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