I have been making kimchi for many years. I didn't know how to make kimchi at all at first, and I started slowly exploring it, but now the kimchi I make is amazing even to Koreans. Along the way, I have paid a lot of tuition fees. This is the spicy cabbage sauce that I have made many times and has been well received. It is very delicious to make cabbage kimchi, radish kimchi, and cucumber kimchi. <br />Many of my friends 'kimchi always seem to be one piece short of what they want. I looked at some and found two main points. First, you must use Korean paprika powder. Korean paprika powder is sun-dried on the beach and is de-seeded. The color is very red. Only then can the kimchi be made have a very beautiful "kimchi color". Second, glutinous rice flour must be added. On the one hand, it is for better fermentation, and on the other hand, it is also to make it more viscous, so that the finished product will not have too much water, which will affect the color and taste.
