2008.
03.
19
How to make Kimchi
Simple, small portions.
understandable, simple, concise, but i disagree with 'showering the pepper powder and sauce' that way so i might go off on this step.
Ms Maangchi uses Leeks. i'm not sure what is that, i've not seen it in the bottled kimchi that i buy off shelves.
in her recipe she uses Leeks, and adds it when making the pepper sauce.
How to make Kimchi
step by step. original. with oysters! huge portions though.
She has alot more recipes. 'Cooking Korean Food with Maangchi'
Overview:
I suppose its easy after viewing all three videos that the most basic thing to get right is to salt the cabbage, radish then rinse the salt off. after that, mix rice flour with water, cook over a stove slowly till it becomes a gooey translucent paste. let it cool. meanwhile, prepare spring onions, garlic, ginger & onions.
mix korean red pepper powder (no other substitute) and sugar into the rice flour mixture, add the finely diced garlic, ginger & onions. pour over into sliced cabbage, then put the spring onions and mix well.
after which, pour into a bowl, press down, cover with a plastic sheet, close the cover of the bowl and store.
I suppose the minimum days is 2days and the maximum storage after (in fridge) is a few good weeks?
I'm asking Maangchi on the recommended as SG has humid weather. i'm worried keeping it in the fridge stops the fermentation process. -- she told me, she keeps hers in the fridge for up to a month. and advices, for best fermentation keep it in room temp for a while to let fermentation begin.
wow... i'm so gonna try it.
Simple, small portions.
understandable, simple, concise, but i disagree with 'showering the pepper powder and sauce' that way so i might go off on this step.
Ms Maangchi uses Leeks. i'm not sure what is that, i've not seen it in the bottled kimchi that i buy off shelves.
in her recipe she uses Leeks, and adds it when making the pepper sauce.
How to make Kimchi
step by step. original. with oysters! huge portions though.
She has alot more recipes. 'Cooking Korean Food with Maangchi'
Overview:
I suppose its easy after viewing all three videos that the most basic thing to get right is to salt the cabbage, radish then rinse the salt off. after that, mix rice flour with water, cook over a stove slowly till it becomes a gooey translucent paste. let it cool. meanwhile, prepare spring onions, garlic, ginger & onions.
mix korean red pepper powder (no other substitute) and sugar into the rice flour mixture, add the finely diced garlic, ginger & onions. pour over into sliced cabbage, then put the spring onions and mix well.
after which, pour into a bowl, press down, cover with a plastic sheet, close the cover of the bowl and store.
I suppose the minimum days is 2days and the maximum storage after (in fridge) is a few good weeks?
I'm asking Maangchi on the recommended as SG has humid weather. i'm worried keeping it in the fridge stops the fermentation process. -- she told me, she keeps hers in the fridge for up to a month. and advices, for best fermentation keep it in room temp for a while to let fermentation begin.
wow... i'm so gonna try it.
Welcome to Jazzieeaa





















