Rodhatte

Rodhatte's comments

"Hi Maangchi. I just bought a bag of jujubes today. They are pitted and REALLY dry (and they taste very bland...), do you think they will work? -I guess the brine will re-hydrate them, but I doubt they will bring much flavor to the dish. -Would it be better to substitute them with brown dates? -Also, I couldn't get chestnuts, do you think blanched almonds will be OK? I'm bringing the ingredients to make this for my mother during the holiday. -When she visited me this spring she smelled my "easy kimchi", and thought it smelled so good, but she couldn't have any, because she has a disease that forbids her to eat things with chili. -With this recipe, she can at least try kimchi, even if it's not the same kind ;)"
in White Kimchi (Baek-kimchi) — Dec/13

"I just realised, that the kimchi "without sauce" that you are referring to, could be Baek-kimchi (White Kimchi) - to which Maangchi has just uploaded a recipe."
in Easy kimchi — Dec/13

"PPS, I meant KOMBU not kobu."
in Spicy fish stew (Maeuntang) — Dec/13

"I have made this recipe three times now, with whatever fish, that was on offer at the store (after asking the guy behind the counter, what he would recommend for use in a soup). I make him filet the fish but keep the bones and the fish head, and just remove them along with the kelp. TIP! -Kelp (kobu) is a bit expencive here, so I DO NOT throw the kelp away! There's still some good taste left in it!!! Instead I put it in the fridge and boil it again the next day or the day after, along with a small handful of dried anchovies, and a couple of dried shiitake mushrooms. Then I remove the anchovies and kelp. In the end, I add some doenjang or japanese miso along with whatever vegetables I happen to have in the kitchen that day. The mushrooms, I chop into small strips and add back in the soup. PS! -Thank you for doing this site. I've followed along on youtube for quite some time, and done a few of the recipes (mostly this one, and you kimchi recipes, that are much better than any other I have found on the net)... I'm very happy to FINALLY have come by your site as well... It is a very good site, and everything is so well maintained. I love it!"
in Spicy fish stew (Maeuntang) — Dec/13

"The initial salting breaks down some of the cell membranes, and thereby releases some of the water from inside the cells. While it ferments, more cells membranes are broken down, and more water is released. If you want it to be more dry, you can carefully squeeze the kimchi before serving."
in Easy kimchi — Dec/13

"I've seen Napa cabbage in Tesco and Sainbury's as well as in greengrocers (in north London, though). I have a friend who uses savoy cabbage, she just salts them for about half an hour longer - very delicious! In the autumn, you can use "common" European turnips instead of Korean radish. They have a bit of the same sweetness. The turnips you get in spring (around May), taste different to the ones grown in autumn, and I would probably use daikon instead, since I don't use a lot of chili in mine. If I did use a lot of chili, I would probably use, whatever kind of radish or turnip, I could get my hand on."
in Easy kimchi — Dec/13