http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 07:33:26 +0000 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> http://www.maangchi.com/talk/topic/hello-everyone#post-1452 Fri, 28 Aug 2009 19:40:46 +0000 peonygirl 1452@http://www.maangchi.com/talk/ <p>Dominique,<br /> You sound so interesting! I too want to follow more of a vegan raw foods diet and I have made alot of Korean salads and kim chi without the fish sauce, shrimp/anchovies. It tastes fresh and good! I love that about some many Asian cultures. They really use what grow on the earth to eat. Healhy and delicious! </p> http://www.maangchi.com/talk/topic/hello-everyone#post-960 Mon, 25 May 2009 18:45:35 +0000 DominiqueEchard 960@http://www.maangchi.com/talk/ <p>Maangchi suggested I join the forum so here I am! I am a caucasian living on the east coast, currently NC, but am from MD. All my life I have been attracted to Asian culture, food and language, but I also took ancient Greek and Spanish in school. Last year I received my degree in Culinary Technology and I cook for a living. Currently I am writing a vegan cookbook as I follow a strict vegan diet. But one of the greatest things about Asian food is that it is so easy to adapt and not lose any flavor! It will be fun to "veganize" some of Maangchi's recipes so that I can try everything as Korean food is one that I am least familiar with. All the hard work that Maangchi has done is to be applauded - she is so warm and shares her knowledge with everyone as if they are family. She has inspired me to make my own blog and videos and to be brave and show myself on camera! I look forward to talking with many of you to share knowledge and experiences and please do not hesitate to introduce yourself!</p> <p>Dominique </p>