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><channel><title>Cooking Korean food with Maangchi &#187; ojiengeojeot</title> <atom:link href="http://www.maangchi.com/tag/ojiengeojeot/feed" rel="self" type="application/rss+xml" /><link>http://www.maangchi.com</link> <description>Korean cooking, recipes, restaurants, reviews, videos, podcast, photos, cookbook, DVD, and blog</description> <lastBuildDate>Fri, 24 May 2013 21:53:32 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.5.1</generator> <cloud
domain='www.maangchi.com' port='80' path='/?rsscloud=notify' registerProcedure='' protocol='http-post' /> <item><title>Fermented squid side dish</title><link>http://www.maangchi.com/recipe/ojingeojeot</link> <comments>http://www.maangchi.com/recipe/ojingeojeot#comments</comments> <pubDate>Thu, 04 Nov 2010 15:07:55 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[banchan]]></category> <category><![CDATA[calamari]]></category> <category><![CDATA[fermented seafood]]></category> <category><![CDATA[fermented squid]]></category> <category><![CDATA[food blogger]]></category> <category><![CDATA[jeotgal]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Korean food blog]]></category> <category><![CDATA[Korean recipes]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[ojiengeojeot]]></category> <category><![CDATA[recipes]]></category> <category><![CDATA[salty fermented seafood]]></category> <category><![CDATA[seafood]]></category> <category><![CDATA[side dish]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=10465</guid> <description><![CDATA[I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some from the jar and mixed with seasonings to use as a side dish.]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/ojingeojeot/feed</wfw:commentRss> <slash:comments>126</slash:comments> </item> </channel> </rss>