What types of fruit and vegetables (other than pears & Napa cabbage/carrots/radishes) can I safely use for kimchi, and how does it affect the flavor?

I'm just starting out making kimchi, and I've only seen basic recipes with the same constituents, but I've heard you can make it using many different ingredients. I want to experiment without spending days and dollars to create something potentially dangerous to eat. Hoping for both general guidelines and any interesting combinations with different flavor profiles.

submitted by /u/Johnny_The_Nerd
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