Korean cooking forum topics:
Here is a picture of my Kimchi. Tastes great!! Looks a little off. I couldn’t cut the veggies very well …lol!!
Opps here it is. I hope.
I made the kimchi and radish recipe and followed recipe to the tee.It tastes great but I like it tangy and I put it in my bastment to ferment.The temp is 50-55. Its been two days and it has not started bubbling. I put osters in it witch gives it great flaver, but worried if I leave it out to long it will go bad. Also will the radish ferment or should it be put right into frig.
Hi Nicole, Nice name…lol!! My Kimchi tasted great untill it went old. I did the oyster thing but I used canned ones..really bad, had stomach problem for 2 days >.< My 2nd batch was much better I did the squid thing. I couldn't wait a week to eat it so I put some vinager in it for the sour taste. Super yummy. Once I knew the Kimchi was safe to eat I gave some to my sister. She said "you made this??? but it tasted exactly like the stores" hehe..oh yeah..jack pot. My mom and grandmother were shocked too. They wanted the recipe! Your picture didn't show but it sounds like you did a good job!! I hope my picture will show. Well have fun in you Kimchi making :)
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