Kurturban00's comments

"Maangchi, I made this with your porridge from the traditional kimchi recipe because I had no fermented Anchovies. I used an extra tablespoon of fish sauce for flavor. I'm letting it sit for a few days in a sealed ball jar before putting it in the refrigerator. Are there any dangers of botulism or sickness if I did not make it correctly? How will I know if it is unsafe to eat? Thanks for all the great videos! Kurt"
in Quick, fresh kimchi (Baechu-geotjeori: 배추겉절이) — Aug/18