My best batch yet (the 5th)
Used a kind of hybrid method between the 2 famous Maangchi recipes, quartered the cabbage before the salting process, and cut it to bite size only before adding the paste and the rest of the veggies.
Used less sugar, but added an asian pear + half apple. (One of my past batches tasted more fruity so I will add more again next time)
Left it 3 days at room temp, it is so crunchy and nicely sour already, can't wait to taste it after 2-3 weeks.
What is your favorite salting process to keep your kimchi crunchy? Here I didn't use Maangchi's method, but made a brine and masseged extra salt into the white part of the cabbage, then left it in for 3 hours, turning around few times, and let it drain for 30-40 min.
Curious to hear your best salting method.