sg624

sg624's comments

"I forgot to mention that the second time, after I finished making the kimchi, I did not refrigerate it right away. Instead, I left it out on the counter and then put it in the fridge the next morning. I think this helped greatly to avoid the carbonated effect from the 1st time."
in Easy kimchi — May/16

"Hello! I have made your recipe 2x in the last 2 weeks as a surprise for my (Korean) boyfriend's birthday. The first time, I used a little too much garlic (leave it to an Italian, ha!) but after a week, the garlic mellowed. However, it did have a carbonated effect / taste, so I think I did not ferment it properly in the beginning. The second time around, I made the paste perfectly (he said the color was good, and the taste) and no fizzi-ness, however, I used a different salt (a kosher / coarse salt, instead of the fine sea salt I bought at the Korean grocery store) and we think this made the cabbage too salty (because the sauce is not salty, just the cabbage after taste). But he said the direction I'm going in is right. So this time I am making another batch this week, so he can take it to his mom.I have two questions: 1)When you first soak the cabbage, how long do you actually soak it for in water, before you put it in the salt? 2) This time I am going to add fish sauce. Which brand do you recommend? I haven't used fish sauce the last 2 times because I was worried it would be too fishy, but I am ready to try it. Thank you! Your videos helped tremendously!! (I also made Miyeok Guk for his birthday last week!) With love, The Italian Kimchi Wannabe Chef :)"
in Easy kimchi — May/16