Saoirse's comments

"I like perilla leaf kimchi but I do not know where to get it in Singapore! :("
in Perilla leaf kimchi (Kkaennip-kimchi) — Jul/11

"Dear Maangchi, I made a bold move. I remove the chili paste on the Kimchi and placed some of the "removed" chili paste into some freshly made porridge. Then, I spread the new paste onto the Kimchi again. I left the Kimchi in room temperature for half a day and then put the Kimchi back into the fridge. And voila! The next day, when I tasted the Kimchi, its well fermented with a sour smell and it is not as spicy as before and it is not as sticky as I have expected and I can see some liquid in the container. I am so happy that it turned out well! ^^ I have learnt my lesson though! I will try to refrain from putting lotsa of pepper flakes the next time! I will be making Mat Kimchi next time! ^^ My Korean friend said that the Kimchi smelled GOOD! hahaha. Thanks for your recipe! ^^"
in Kimchi and Kkakdugi — Jul/11

"Hi! I have tried making Kimchi yesterday using your recipe and it was great! I could see liquid in the container with my Kimchi now! Yay! My mum found it a bit spicy though... But, how can I reduce the spiciness at this stage? It is the 2nd day now and will my Kimchi get less spicier when it is fermented? Or, should I remove the chili paste on the Kimchi and sealed it again? Or, should I add more porridge to it?"
in Kimchi and Kkakdugi — Jul/11