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I didn`t quite know what to do with the kimchi I made since they came out tasting a little saltier than I had anticipated. It would be a little too salty if I eat it with rice, I don`t mind it but I was worried that my husband might not like it. I decided to go with Plan B and made Kimchi Tomyam soup by adding the kimchi into the tomyam broth I`ve cooked earlier. I also added mushrooms, silken tofu and plenty of tomatoes to give it a naturally sweet and tart flavor. To my surprise, my hubby loves it and finished every drop of the soup!:) This was an experiment and who knew adding kimchi to the otherwise plan tom yam soup could be so delicious, I`m definitely making this again and I urge you to give it a try too:)