EnricM's comments

"hi Maangchi, I just found this recipe while searching for inspiration for banchan for tomorrow's Korean meal. The commercial gochujang seems to have alcohol added, in any case the fermentation seems to do just this: Yeasts fermenting the ingredients to create alcohol as opposed to lactic ferments creating vinegar in Kimchi. I think that there is a way to stop the fermentation of home made Gochugaru, namely with sulphites in the same way as we do in beer and cider brewing (yes, I'm homebrewer). Sulphites are used before bottling to stop fermentation but also to kill wild yeasts and only allow our own beer or wine yeasts to grow. I am of course also going to give your Makgeolli recipe a try! I may give it a try later in the spring / summer, as here in Holland we don't get too much sun."
in Hot pepper paste (Gochujang) — Mar/17

"Hi Maangchi, In Daegu I got a different recipe, it didn't involve any oyster sauce and daikon. I'm anyway vegetarian so that I will leave it out. I will in any case try this method as mine results a little bit too watery (but great in taste!). I will use seaweed for the "fishy" taste. Ah, and thanks for the Gaji Namul recipe, my wife loves it!"
in Kimchi and Kkakdugi — Jun/13

"We call them "Chinese Cabbage" here in Holland (in Dutch, of course). It's easy to find. Red radish you say? Hmm, have to try this."
in Kimchi and Kkakdugi — Jun/13