I plan on making my own kimchi following Maangchi’s recipe from YouTube and her recipe calls for fermented salted shrimp (saeujeot). I went to my local Asian market and purchased what I thought to be the closest thing to that, which is labeled as ...
I plan on making my own kimchi following Maangchi’s recipe from YouTube and her recipe calls for fermented salted shrimp (saeujeot). I went to my local Asian market and purchased what I thought to be the closest thing to that, which is labeled as “salted fresh water krill.” I tried some Google searching and from what I can tell, these are similar, but the krill aren’t fermented. Although I do plan on letting the kimchi ferment for a day or two on its own. Is what I bought comparable enough to use for this recipe? If not, would you say the quarter cup used in this recipe is integral and I should do better to find the right thing or could I omit it? submitted by /u/BlackBeard90 [link] [comments]
