gerry c

gerry c's comments

"The other thing you can try using is Asafetida (sorry don't know the correct spelling) That's the way I say it and the Indian store know what I mean :) It looks and tastes a bit like garlic powder and is used sometimes in Indian cooking. I don't think it's an allium but you might want to research it a bit more..."
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jul/15

"I've used the dried shrimp most asian grocery stores have. I chopped it fine and added some fish sauce to make it into a paste. I did this because I realized I had no fermented shrimp AFTER I'd started salting the cabbage. Turned out nice! But as Maangchi says, the shrimp is optional. I also have made it without fish sauce or shrimp for my vegetarian friends, and it's still delicious, just doesn't quite have the oomph! that the authentic version does."
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jul/15

"It's pretty hard to replace the flavor of alliums (onion etc.) I'd definitely try some chopped celery and extra carrot to boost the flavor a bit. Maybe experiment with a small amount of citrus and an aromatic oil too. Perhaps some nice herbs just to boost that flavor up. These are things I do when making pasta sauces for a friend who is intolerant to alliums and it works quite well. I haven't actually tried it with kimchi, give it a go on a small batch and see."
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jul/15

"This comment is golden. I made a batch where I think I didn't wash the cabbage well enough and it was way salty. I thought of trying to "correct" it but didn't know what to do and I ended up throwing it in the compost. Of course the radish soaks up the flavours and helps to balance it back out. Maangchi - great advice!"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jun/15

"I'm no expert so if Maangchi replys to you, follow her suggestions. You can make a nice kimchi without using shrimp at all. I'd have used dried salted shrimp and chopped them fine. I can't see any reason you couldn't use the salted fresh shrimp chopped finely though. You may miss out on the extra flavour from the fermented shrimp but it will still taste good."
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jun/15

"oops, you might need that photo :)"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jun/15

"First time I've watched you videos - cute! And informative of course :) Although I've made this a number of times now, I think I'm using the wrong radish. I assumed it was daikon but it appears the Korean one is a little different. Still tastes great with the daikon, so no big deal. Just a question about the chilli paste. The lovely young girl at my Korean store doesn't have much knowledge but said people use the 2 items in the photo for kimchi. I'm using these at about 50/50 for my chilli content. Am I performing a cardinal cooking sin by doing this and if I only need one, which would you suggest. Again the kimchi tastes great to me so it can't be too bad, but perhaps far from authentic, Next I'm going to try a few of your other recipes. But my house will not be without kimchi ever again :) Cheers"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jun/15

"Have made kimchi quite a few times in the past but about to try your recipe. Do you know if the water dropwort is sometimes sold as "chinese celery" ? It's the only item I'm having trouble sourcing. The online images of minari look the same as the "chinese celery" so I might just give it a try anyway. Thanks for the recipe. Cheers Gerry C"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Mar/15

"Wow, I used this "Emergency kimchi" recipe for the first time the other day, although I did use Napa cabbage as it's readily available here.(I even grow it in the veg patch sometimes) I was amazed at how good it tasted, made with nothing that doesn't normally sit in my pantry/fridge. No trip across town to get some saeujeot (sorry, the fermented shrimp, probably spelled wrong) and no waiting a few days till it's ready. Of course it's not as good as the real thing, but nobody complained when I served this at the family get together and the plates were empty :) Great job! and I just love "shortcut" cooking :) Cheers Gerry C"
in Emergency Kimchi (Yangbaechu-kimchi) — Mar/15