Gertrude's comments

"Hi Maangchi-ssi! I found this when you first posted it, but I kept thinking of it as a summertime dish, and every summer would pass, and no baek-kimchi. I finally made some and it is divine! I'm not able to eat the pear or the jujube, so I replaced them with kiwi and organic dried apricot. I know the kiwi is not the same texture, but I thought the sweetness will work. Thank you, yet again, for an amazing recipe~! You make it all so doable! :-)"
in White Kimchi (Baek-kimchi) — Jul/19

"Hello Maangchi! I was wondering if it's possible to make this without the pear? I am fructose intolerant so nichi is our for me, so would apple. Can I just make it without the fruit? Would that work? Or is the sugar in the pear a big part of the fermentation?"
in White Kimchi (Baek-kimchi) — Jul/17

"Maangchi! I just made some kimchi, but used mussels instead of oysters, and now I have all these mussels left over, and I just happened to have hoarded some miyeok a few months ago, because I love it so much. Guess what I'm going to do with it all!?!? The fact that this is your favourite has me very excited to try!!! Thank you for sharing!!! 안녕히 주무십시요"
in Seaweed soup with mussels (Honghap miyeokguk) — Oct/16

"Something to do with my anchovies!!! Oh my this is good! I made the spicy version, kind of. I didn't have the paste so I mixed some red chilli pepper and flour in there, and I used maple syrup instead of corn syrup. It didn't make it into my refrigerator! :-P Thank you, Maangchi!"
in Stir-fried dried anchovies and peanuts (Myeolchi-bokkeum: 멸치볶음) — May/16