http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 07:19:10 +0000 http://www.maangchi.com/talk/topic/water-kimchi#post-6138 Tue, 08 May 2012 01:57:56 +0000 Maangchi 6138@http://www.maangchi.com/talk/ <p>Dongchimi recipe is here! : ) <a href="http://www.maangchi.com/recipe/dongchimi" rel="nofollow">http://www.maangchi.com/recipe/dongchimi</a> </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3559 Sat, 14 Aug 2010 19:27:23 +0000 mokpochica 3559@http://www.maangchi.com/talk/ <p>ick--our nabak kimchi had white mold on it this morning. I remembered reading about this happening to someone's yeolmu mul kimchi here and maangchi told her to skim off the mold, so that is what we did and it tastes fine. But it looks like you should probably eat it quickly...or maybe not. I think it tastes better the longer it sits in the water. Wonder what others think... </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3532 Tue, 10 Aug 2010 02:08:52 +0000 Sylvia 3532@http://www.maangchi.com/talk/ <p>Dongchimi please </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3531 Tue, 10 Aug 2010 00:40:44 +0000 Brian_Montoya 3531@http://www.maangchi.com/talk/ <p>That sounds good, Im going to add green onion to mine when I make it. thanks!! </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3518 Mon, 09 Aug 2010 02:20:10 +0000 mokpochica 3518@http://www.maangchi.com/talk/ <p>I think it would be good with mustard greens. I didn't have them on hand, so I added minari (Korean watercress?) and I also used both onion and green onion in the recipe. I used course red pepper powder because it was what I had at home and it worked fine. </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3488 Fri, 06 Aug 2010 06:21:50 +0000 Brian_Montoya 3488@http://www.maangchi.com/talk/ <p>Thank you!! What are the alterations you would make to it? i would add mustard greens.. </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3481 Thu, 05 Aug 2010 02:53:59 +0000 mokpochica 3481@http://www.maangchi.com/talk/ <p>I used a recipe for nabak kimchi from a cookbook I have (Korean Home Cooking by Soon Young Chung) and it turned out well. I did alter it some. When I looked around for a recipe for nabak kimchi on the web I found this site: <a href="http://www.chow.com/recipes/11297-nabak-kimchi-pink-water-kimchi" rel="nofollow">http://www.chow.com/recipes/11297-nabak-kimchi-pink-water-kimchi</a> It basically is the recipe I used once I made the alterations. My husband thinks that it's good kimchi...I think it has some room for improvement, but he's the Korean, so I guess this recipe could work for you. </p> http://www.maangchi.com/talk/topic/water-kimchi#post-3331 Sun, 04 Jul 2010 04:50:49 +0000 Brian_Montoya 3331@http://www.maangchi.com/talk/ <p>I would like to request your recipe for Nabak kimchi and Dongchimi :) </p>