kimchiaddict

kimchiaddict's comments

"These pickles are so delicious! I'm already into my third batch, and I tried once with daikon, but Korean radishes are so much crispier I'll stick with Mu! I ran out of white sugar for my last batch, so I made it with dark brown sugar, and the color is not too appetizing, but the taste is even more heavenly! Thanks again for all these wonderful recipes!"
in Pickled radish (Chicken-mu: 치킨무) — Mar/18

"These pickles are so delicious! I'm already into my third batch, and I tried once with daikon, but Korean radishes are so much crispier I'll stick with Mu! I ran out of white sugar for my last batch, so I made it with dark brown sugar, and the color is not too appetizing, but the taste is even more heavenly! Thanks again for all these wonderful recipes!"
in Pickled radish (Chicken-mu: 치킨무) — Mar/18

"thanks Maangchi! anyway my chija danmuji is so much better than store bought Phosphorescent Yellow and aspartame Takuan...! and even more with a drop of gukganjang (such a REAL taste!) and (Korean brown rice) vinegar, as you said. so, I'll start another batch soon, or I'll have eaten all of this one long before the month is over! and I now understand why danmuji doesn't ferment, there is vinegar in it! maybe I'll try 2/3rd of a cup of vinegar next. BTW, did you talk with that site that copied your recipes?"
in Yellow pickled radish (Danmuji) — Jun/15

"Help me, Maangchi! I just unpacked my danmuji and I think it didn't ferment at all. No smell at all! Is it because it was put in the fridge as soon as it was packed? Shouldn't it have a couple of days at room temp., to start fermentation like for Kimchis? The taste is not bad at all, a bit too salty, probably from no fermentation. And hardly any sour taste... Also as I had put in less sugar than your recipe, I put the danmuji and its juice in a glass pot, and added a tbs. of rice syrup, and am leaving it out to see if it starts fermenting. I also prepared some salted squid, and will leave it out until I smell some fermentation, and then I'll keep it in the fridge for a month. Is all that ok?"
in Yellow pickled radish (Danmuji) — Jun/15

"sorry for the large pix, and thanks for all your help. um grande abraco."
in Yellow pickled radish (Danmuji) — May/15

"hi maanchi, i know this is rice bran, as i looked up the ideograms, but does it say 'made in korea', or 'made in brasil' . not a very important question, but if u have a minute to answer it, i would be very grateful..."
in Yellow pickled radish (Danmuji) — May/15

"hi maanchi, just a pix of the dongchimi i just set out to ferment. l already dried my daykons to make danmuji tomorrow, on top of jar, and will make it with chija and rice bran. i do not like takuan made the japanese way, and nobody makes danmuji to sell around here, sooo here we go... c u in a month of maassaages..."
in Dongchimi (radish water kimchi) — May/15

"Hi Maangchi! great recipe as always! but this time I wanted to make some dongchimi quickly, so I cut up the radishes in chunks of 5x1 cm, let them ferment for 24 hs, added some rice syrup, (half my asian pear was already fermenting inside), water and adjusted the salt with a saturated salt solution. In addition the radish leaves were not very fresh, so I did put in some sprigs of flat parsley. I just made 4 liters, and I would like to know if it's ok, or if I should take it out by tomorrow? in another recipe, you used it to replace mugwort... so, now to make my Kkatdugi, and tomorrow a large pot of Baechu Mak Kimchi! and BTW another question: can I add sauejeot AND some of my fermented squid in my Baechu K.C.? If I watch out for the salt content? and thanks again for all the fish!"
in Dongchimi (radish water kimchi) — May/15

"hi pp_123 maybe soak 3 to 6 mn in içy 15/20% seasalt solution, test for softening, rinse quickly, and dry it flat on towels without pressing. might retain a good bit of crunch and rigidity. but the secret is given by Maanchi: mix the paste separately ahead if need be, but mix it with the cuke only when you are ready to serve it immediately."
in Spicy cucumber side dish — May/15