
If YOU were to make Green Onion Kimchi, which one of these would you personally use?
I’ve wanted to make pa kimchi for awhile and every recipie I watch, they usually all use a different thing for the sweetener
I’ve even seen some like maangchi use sugar/honey/maple syrup which I felt like prolly wouldn’t be that good tbh lol
I assume that it DOES matter what would be used for the sweetener, as I’m sure they all affect fermenting differently…right?