Please share (the recipe, I mean – though if you’re willing to share the kimchi…) I tried using this recipe and it turned out inedibly salty. (I didn’t even compost it, figuring the salt would kill it all.) Now I’ve got this bag of kochukaru just sitting on the shelf.
EDIT: I replied before I read the rest of your post.
Well, damn… Here I am with my low HDL and high triglycerides…
