"Hello,
Don’t worry, everything sounds good.
The refrigeration slows down the fermentation, it’s normal that you don’t see bubbles anymore. The juice …" — Nov/21
"What agreat idea !
I have no opinion about peanuts but the tofu idea is interesting.The only fermented tofu i know is furu, the chinese fermented tof…" — Nov/21
"I was glad to find an online seller of onggi, and I was excited to ferment kimchi in one of these.
I used to ferment in glass jars, plastic container…" — Oct/21
"Hello woollyy,
nothing to worry about.
In every container / jar / onggi I’ve seen condensation in the lid when it is refrigerated.
Your kimchi …" — Oct/21
"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
Nayko on the forum
Reply To: Kimchi in refrigerator
"Hello, Don’t worry, everything sounds good. The refrigeration slows down the fermentation, it’s normal that you don’t see bubbles anymore. The juice …" — Nov/21Reply To: Tofu or peanuts fermentation along with kimchi
"What agreat idea ! I have no opinion about peanuts but the tofu idea is interesting.The only fermented tofu i know is furu, the chinese fermented tof…" — Nov/21Moldy Kimchi ? Not a problem. I still love my onggi.
"I was glad to find an online seller of onggi, and I was excited to ferment kimchi in one of these. I used to ferment in glass jars, plastic container…" — Oct/21Reply To: Condensation kimchi?
"Hello woollyy, nothing to worry about. In every container / jar / onggi I’ve seen condensation in the lid when it is refrigerated. Your kimchi …" — Oct/21Reply 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/20