"Hello,
No, No, 3 bottles of fish sauce are not a problem :)
A lot of Korean recipes here use fish sauce, the 3 bottles won’t last too long if y…" — Jan/21
"Hello every one,
I know how frustrating it is to realize that the kimchi you made with your own hands (and your heart) doesn’t taste as good as you e…" — Oct/20
"My last batch of kimchi was made too too salty.
The paste was ok, the problem came from the salted cabbage.
I use to taste the rinced cabbage but I d…" — Jun/20
"Gochujang + tomato sauce = friends.
The mild acidity of tomatoes axxociated to the sweet spicyness of gochujang is a good combination in my opinion.
…" — Feb/20
"Hi DiaDia,
as a substitute for rice syrup I think that you can use maltose sugar (its taste is not very far from rice syrup and the consistancy is th…" — Feb/20
"I made it 1 month ago and for the first time, I was not satisfied … It tastes weird… the smell is ok but when you eat it, it’s a bit like breathing t…" — Dec/19
"Ok ! good to know !
I added more gochugaru thinking that it could help the preservation of oysters but didn’t put more salt than usually.
Next …" — Oct/19
"For the first time i put raw oysters in my kimchi and the cabbage went fizzy… It really surprised me when I tasted it 4 days after making it (2…" — Oct/19
Nayko on the forum
Reply To: Finding fresh ginseng in Raleigh, NC?
"Same problem here, in Paris, France. I really want to try the Samgyetang recipe but it’s impossible, I can’t find fresh ginseng ! Fresh g…" — Sep/21Reply To: Problem with Fish sauce
"Hello, No, No, 3 bottles of fish sauce are not a problem :) A lot of Korean recipes here use fish sauce, the 3 bottles won’t last too long if y…" — Jan/21Reply To: first time homemade kimchi (bitter taste?)
"Hello every one, I know how frustrating it is to realize that the kimchi you made with your own hands (and your heart) doesn’t taste as good as you e…" — Oct/20OVER salty kimchi! Don’t panic and listen to maangchi
"My last batch of kimchi was made too too salty. The paste was ok, the problem came from the salted cabbage. I use to taste the rinced cabbage but I d…" — Jun/20Reply To: Kimchi paste is watery
"Hi there, “Will it still turn out ok?” well, i’m not sure but I would say no. This is just my opinion, i’m not an expert but…" — Apr/20Reply To: I’m drowning in fresh mint. Help!!!
"Hello, I can’t tell if there is a typicall Korean response to your “mint problem” but with recipes from other countries as Vietnam,…" — Apr/20Reply To: Does gochujang and tomato sauce go well together?
"Gochujang + tomato sauce = friends. The mild acidity of tomatoes axxociated to the sweet spicyness of gochujang is a good combination in my opinion. …" — Feb/20Reply To: Corn syrup substitute?
"Hi DiaDia, as a substitute for rice syrup I think that you can use maltose sugar (its taste is not very far from rice syrup and the consistancy is th…" — Feb/20It’s alive ! Just a little story about my winter kimchi and how it get fixed
"I made it 1 month ago and for the first time, I was not satisfied … It tastes weird… the smell is ok but when you eat it, it’s a bit like breathing t…" — Dec/19Reply To: fizzy kimchi
"Ok ! good to know ! I added more gochugaru thinking that it could help the preservation of oysters but didn’t put more salt than usually. Next …" — Oct/19fizzy kimchi
"For the first time i put raw oysters in my kimchi and the cabbage went fizzy… It really surprised me when I tasted it 4 days after making it (2…" — Oct/19Reply To: Made Kimchi Twice and Both Times Was Not Sour
"Upgrade: tonight I ate a portion of kimchi made 5 weeks ago… Now it’s at its perfect balance. between fresh and sour. At that point, sour…" — Jul/19