Hi, I’m planning on making maangchi’s mak kimchi recipe. I was wondering if it was ok to double the paste & sauce as I really enjoy being able to make recipes that require the kimchi juice.
I wasn’t sure if that could negatively impact the kimchi?
I would suggest increasing the amount of porridge (like 1/4 more), making sure you use fresh cabbage and not salting it for very long (this removes the water from the cabbage). That should help create more juice in the final product! It will also get juicer the longer it ferments. Hope that helps