Rosemund's comments

"Maangchi, your recipe here is brilliant! I made two gallons of dongchimi today. Our local orchard has a variety of apple, Red Mac, which I used to make the broth. The flesh is tinged reddish pink. It made a PINK broth! I was really happy that I was able to use the Korean daikon and onions that I grew in my own garden this year to make this!"
in Quick-fermenting dongchimi (radish water kimchi) 동치미 — Sep/20

"Maangchi! I have been so inspired by your cookbook and your website. I love Korean food, and dedicated one quarter of my garden this year to growing veg I can use to make Korean dishes! The good news: I had great success, thanks to your advice on growing kaenips. They're really fun to grow! I plan to grow more indoors over the New England winter. The distressing bit: I planted two rows, about 8sq.ft of Korean daikon. I thought if half survived, that would be a good crop to pickle. The season was amazing for daikon however, and I now have over 35lbs of monster mu to pickle. Many are the size of wine bottles! My questions to you: can this chicken-mu recipe be made and put into a hot water canning bath to preserve for long term storage? Does it affect the quality of the pickle, and should I increase the vinegar in order to preserve it for a longer time? I'm using American glass canning jars with metal lids as I can't obtain an onggi."
in Pickled radish (Chicken-mu: 치킨무) — Sep/20