tiggerization

tiggerization's comments

"Hi Maangchi, I have been successfully making Kimchi (mostly from Napa cabbage) which I have left for ages to become nice and sour! But after one day or so, the Kimchi was nice, but not yet really sour though! I have had Kimchi in Korean restaurants that seemed to be self made, really fresh and still crunchy, but yet sour and tangy! How do they achieve that? Especially for cucumber Kimchi, as my cucumbers get soggy very quickly once they’re salted! Can you give me some hints?"
in Easy kimchi — Aug/15

"Hi Maangchi, I have been successfully making Kimchi (mostly from Napa cabbage) which I have left for ages to become nice and sour! But after one day or so, the Kimchi was nice, but not yet really sour though! I have had Kimchi in Korean restaurants that seemed to be self made, really fresh and still crunchy, but yet sour and tangy! How do they achieve that? Especially for cucumber Kimchi, as my cucumbers get soggy very quickly once they're salted! Can you give me some hints?"
in Spicy stuffed cucumber kimchi (Oi-sobagi) — Dec/14

"Could I make a complete vegetarian version of it without any seafood? What should I substitute the shrimps and anchovies with? You said something about mushrooms, but how do I get the stock salty enough, soy sauce?"
in Fermented soybean paste stew mixed with fresh salad (Doenjang-jjigae geotjeori bibimbap) — May/10