CalifornianInBarcelona

CalifornianInBarcelona's comments

"I made KimChi in the winter and Spring here in Barcelona. I usually let it ferment 7 days because I like it a little sour. In the summer, however, I left it to ferment for 7 days and it came out much much stronger. Still very yummy and delicious! Thank you for your recipes!"
in Traditional napa cabbage kimchi — Jul/17

"I made this today, and used 2 tablespoons of mirin instead of sugar, and it was delicious. Thank you Maangchi for sharing this wonderful recipe with your viewers! :D"
in Spicy braised tofu (Dubu-jorim: 두부조림) — May/17