Making kimchi becomes an easy task
with a jar of this on hand. In many
cases, all you are doing is salting
the vegetables, discarding liquid
and mixing in a few spoonfuls of
this paste. Not just for making
kimchi, this paste is also used in
flavoring hot pots and soups. In
Korea, an anchovy sauce is used as
an ingredient to aid in the
fermentation process. We use the
more widely available Thai or
Vietnamese fish sauce. We've
provided two yields for this
essential paste. For ease of
preparation, we recommend making
the larger batch.