Chef Jim

Chef Jim's comments

"DO NOT worry. It will still ferment just fine, The pear adds sugar and pectin - good mouth feel. You don't need to press your ferment down as long as the top of the vegetables are under the brine. I use a glass weight to keep everything submerged. Some folks use a boiled rock (boiled to sanitize it). If you keep the vegetables submerged, it keeps the surface molds and yeast from growing. If you get them, just carefully spoon it off. DO NOT throw out your jar of ferment unless it stinks terribly."
in Traditional napa cabbage kimchi — Oct/19

"HONEY or Palm Sugar"
in Hot pepper paste (Gochujang) — Oct/19

"You need to peel Daikon deeply. All the bitterness is "skin deep". Don't leave the skin on."
in Pickled radish (Chicken-mu: 치킨무) — Oct/19

"Don't know if you have them in the UK, but if your markets carry them, and if you are looking for a "small chicken", consider a "CORNISH GAME HEN". It is nothing more than a small chicken. They run about 1 1/2 pounds and cost US $2.50 to $3.50 each. All our other chicken are so big - 5 to 6 pounds each. The big ones are usually on sale for $3.50 to $4.00 each. Hope this helps."
in Korean market-style fried chicken (Sijang-tongdak: 시장통닭) — Oct/19

"Maangchi - So cool you answered me. And such a perfect answer. It is so easy to figure out ingredients when weights are given. i see so many recipes from other countries where they specify something small, medium, or large. And often, they are so different in size in different countries, Even between California and Canada, a large Grapefruit in California is TWICE the size of a large one there. They just don't ship the giants up north. The pinks I have in the kitchen now are the size of large Cantaloupes. There, now I'm doing it. I think a "large cabbage" in Poland or Russia is infinitely larger than those grown commercially grown in the States. Hope I have made my point, As said, love your recipes and your presentation of them. You make them "easy to follow and replicate","
in Eomukguk (Fish cake soup) — Feb/18

"An older post but it looks delicious depending on the quality of Fish Cakes. Any chance I could get you to guess on the WEIGHT OF 20 LARGE ANCHOVIES? They are so varied in size. The ones I have in the fridge now are about 1 1/4 inches long, and I have no idea how many ounces 20 large ones would weigh. I do have shaved Bonita Flakes if that would be easier to figure. How many grams of Bonita Flakes would go into 12 cups of water to make a similar strength broth? Thanks. Love your You Tube videos and always let the commercials play all the way so you get the income. Also a subscriber on You Tube."
in Eomukguk (Fish cake soup) — Feb/18