kira

kira's comments

"Nevermind! I love you! I don't know why it was falling apart like that, and I'm glad I didn't let it sit in the salt any longer, but I just used the cabbage that I had anyway. I think I chopped the cabbage a little too small, and I did have a little less than 10lbs, so maybe 1 cup was too much salt. Bottom line = Who cares?? This kimchi is awesome, and it hasn't even fermented yet! And just the right amount of spice. THANK YOU SO MUCH!!! I love it!!!"
in Easy kimchi — Jul/10

"HELP!!! I'm in the middle of making your kimchi for the first time, and I noticed that after salting the cabbage for only one hour, my cabbage is VERY wilted. I've rinsed it twice so far, and it's all just falling apart into little shreds! I don't know what happened??! Should I go buy new cabbage and start over? Do you have any ideas why this might have happened, and is it OK to use this cabbage even though it's so wilted and in shreds? I'm so sad!!!"
in Easy kimchi — Jul/10

"Update: Nevermind! I found them in the frozen section at the Korean market! Thanks, anyway!"
in Fish cakes (Eomuk) — Jul/10

"Hi, Maangchi! Do you ever cook with the thin, flat fish cakes? Where can I find those? Are they refrigerated, frozen, or dried? Thank you!!!"
in Fish cakes (Eomuk) — Jul/10

"Hello! I am new to your site! I love Korean cooking and am excited to learn how to make it myself! I have a question about the sea plant stems ... are these frozen or refrigerated? I assumed they were frozen from the picture, but maybe it is a lot of salt, not ice? Do I look for these in the frozen section of the market? Thank you!!! My daughter and I love your youtube videos!"
in Sea plant stems (Miyeokjulgi) — Jul/10