http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Fri, 24 May 2013 21:32:55 +0000 http://www.maangchi.com/talk/topic/wheat-in-korean-soy-sauce#post-6624 Mon, 10 Dec 2012 15:42:12 +0000 Mikura 6624@http://www.maangchi.com/talk/ <p>I have a bottle of soup soy sauce in my pantry that does not contain wheat. It is made by Sempio and the labelled has red, orange, and yellow coloring. </p> <p>Theres another product also made by sempio called chosun (korean) soy sauce that doesn't contain wheat. I believe its supposed to resemble more traditional Korean soy sauce without and wheat and lighter in color and flavor. It's in a cute plastic bottle thats shaped like a traditional korean onggi, its white and orange colored with a picture of an onggi on the bottle. Link below shows a picture. Again, check labels to make sure.</p> <p><a href="http://www.lotteplaza.com/product/product_view.php?lan=ENG&#038;Category=62&#038;id=873" rel="nofollow">http://www.lotteplaza.com/product/product_view.php?lan=ENG&#038;Category=62&#038;id=873</a> </p> http://www.maangchi.com/talk/topic/wheat-in-korean-soy-sauce#post-6622 Mon, 10 Dec 2012 01:32:36 +0000 inezcath 6622@http://www.maangchi.com/talk/ <p>Can anyone tell me if there is a Korean Soy Sauce that doesn't contain wheat? If so what brand? </p> http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-6616 Fri, 07 Dec 2012 09:38:30 +0000 martinez12 6616@http://www.maangchi.com/talk/ <p>Hey would love to thank you for sharing this wonderful recipe over here. Please keep sharing more. </p> http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-6502 Wed, 10 Oct 2012 22:01:24 +0000 Maangchi 6502@http://www.maangchi.com/talk/ <p>Check this out: aulin posted a series of step by step photos showing how to make vegetarian kimchi by replacing fish sauce with soy sauce<br /> <a href="http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi" rel="nofollow">http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi</a> </p> http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-5725 Sun, 20 Nov 2011 18:39:13 +0000 stephendavidson 5725@http://www.maangchi.com/talk/ <p>This looks lovely, thanks for posting it! </p> http://www.maangchi.com/talk/topic/super-probiotic-kimchee#post-5389 Wed, 27 Jul 2011 13:30:41 +0000 haeleigh 5389@http://www.maangchi.com/talk/ <p>This kimchee is higher in probiotics than regular kimchee. I used Savoy cabbages due to higher nutritional ranking for my dietetic profile according to the blood type/genotype diet (www.dadamo.com).</p> <p>1 head of Savoy Cabbage<br /> 1/4 cup Sea Salt<br /> 1 head of garlic<br /> 1 small vidalia (sweet onion)<br /> 1/4 cup pepper powder<br /> 1/4 cup sweet apple cider (can be found at farmer's market; I used unpasteurized, organic cider)<br /> 1/4 cup of brown rice starter flour</p> <p>How to make brown rice starter flour (should be done about 1-2 days in advance; you can use this starter flour to make sourdough, pancakes, etc.):<br /> mix 1 cup of brown rice and 1 cup of kefir whey (you can use plain kefir if you cannot get the whey) and let it at room temperature.<br /> Storing this in a mason jar with a coffee filter "lid" (use a rubberband to hold the lid in place) is the best;<br /> The mixture NEEDS to BREATHE!<br /> "feed" the mixture by adding 2-3 tablespoons of brown rice flour ever 8 hours<br /> The mixture should start bubbling.</p> <p>Once the mixture starts bubbling, it is ready for use. You can continue to age (ferment) the mixture after you have used a portion for the kimchee. The mixture will continue to grow. If you do not want the mixture to grow, keep the mixture in the refrigerator.</p> <p>Prepare the Cabbage:<br /> Cut, wash, and salt cabbage according to Maangchi's directions</p> <p>Prepare the kimchee sauce:<br /> Take the brown rice starter, sweet apple cider, onion, garlic, and pepper powder and blend in the food processor; puree or liquify the entire mixture. Make sure the garlic and onion are pretty much liquid.</p> <p>Mix the "sauce" into the cabbage and put into a kimchee jar. Although the kimchee can be eaten fresh, the flavors become more complex as it ages. Also, the probiotic content increases with the fermentation process.</p> <p>You can use the leftover starter flour (brown rice and kefir mixture) to make kimchee pancakes. Be sure to add about 1-2 cups of flour and a bit of water and MIX thoroughly.</p> <p>**Cool starter flour fact: Since this is a kefir based sourdough flour starter recipe, know that it is a "living" mixture. Also, the characteristics of the lactobacillus bacteria depends on the local air quality. San Francisco's famous sourdough has its own bacterial name: lactobacillus sanfrancisco. Your flour starter will take on the name of your city!** </p> http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-5118 Wed, 04 May 2011 10:35:54 +0000 Maangchi 5118@http://www.maangchi.com/talk/ <p>mina,<br /> Thanks a lot for posting the recipe here. Your recipe will be a big help for those who are looking for substitute for fish sauce! </p> http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-5117 Wed, 04 May 2011 08:09:48 +0000 mina 5117@http://www.maangchi.com/talk/ <p>hey, guys.<br /> maangchi asked me to post my take on this fish sauce substitute, hope you can make use of it. (:</p> <p>slice a medium-sized onion in half. add it to a pot with a kelp leaf about the size of your palm and some dried shiitake mushrooms in 2 cups cold water. turn off the heat once you bring the water to a boil. once it’s cooled down, strain the liquid into a container. you can throw away the onion and kelp, but definitely save the reconstituted mushrooms for another dish. add soy sauce to the liquid until it tastes as salty as fish sauce (meaning REALLY salty). if you don’t want the sauce to discolour your dish, use sea salt instead of soy sauce. </p> <p>if you want the 'fish sauce' to be gluten-free, just use sea salt or gluten-free soy sauce in place of regular soy sauce. </p>