Quite a long while I have not made kimchi.
Today I made these with chinchalok chilli Sauce.
Ready to eat in 2 days time.
I used apple enzyme to mske the mother dough 1st. Here I used 120g natural yeast.
So I omitted the yeast in the recipe.
Add old dough so nd more flour but still googey. End product … soft
I added 2 tbsp PF cos batter runny
Changed cardamon amount to 1/2 tsp or less cos cake becomes bitter
End product very soft