missinglasses asked: About your kimchi recipe, you can add pickled seafood(like pickled shrimps or oysters) to the pickling paste. That's the way my mom and grandma and step grandma showed me. Apparently it helps with the fermentation process of the kimchi. I'm not sure if you'll be able to find any sort of pickled seafood in your area, but keep that in mind if you ever feel like making kimchi again.

Ah, thank you! I’ve read some recipes that add raw seafood to the pickling paste and since that’s a bit too adventurous for me, I opted for the recipe that didn’t. I haven’t come across pickled seafood yet (only salted), but this is a helpful tip to remember.

missinglasses replied to your post: About your kimchi recipe…

wait, it might be salted seafood instead of pickled ones. I know for sure that the oysters are salted and fermented. Fermented Korean foods are confusing.

I might need to look that up and see which one it is, but thanks!

I have made kimchi with and without seafood and never had a bad result. I like to use fermented squid, but I have made do with tiny brined shrimp. You could try it with smoked oysters, ooh I bet that would be delicious.

Oh so it is pickled seafood then! Thanks for clearing that up (and for the suggestion)!