"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: 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/19Reply To: Made Kimchi Twice and Both Times Was Not Sour
"Hello karenaj, I’m sorry to read that you had to throw it out. I’m not an expert but maybe you should have been a bit more patient, the s…" — Jul/19