glacierkn's comments

"Actually, vinegar is used to make instant pickled foods. Sauerkraut is fermented like kimchi and it doesn't need vinegar."
in Kimchi and Kkakdugi — Dec/13

"I don't think she needs to remake the video, but it would be cool to have a new video showing different varieties of bibimbap."
in Dolsot bibimbap for dinner — Feb/13

"Hi Maangchi! I tried this twice but the brine became thick and slimy after 2 days. I'm scared to eat it. Is it correct? (I used boiled and chilled water) Also, just out of curiosity, do you know why the brine turns milky colored? I really want this recipe to work because when I ate some after just one day of fermenting, it tasted so good!"
in Dongchimi (radish water kimchi) — Jun/12

"I would LOVE to win a kit! Thanks Maangchi and CJ Foods!"
in Win a Korean cooking startup kit from CJ — Nov/11

"I make kimchi without fish sauce too (cuz I'm allergic to fish). My Korean mom says that kimchi is even better without fish sauce:) It's the way her and her mom has made it in Korea too."
in Mina Kim — Dec/10

"Thanks for this cultural post Maangchi! I love learning about different cultures and especially about their cuisine."
in Korean-Uzbek Cuisine — Oct/10