Fermentation pages

Fermented soybean paste (Doenjang)
Hello everybody! I know some of you have been waiting for my doenjang and ganjang recipes for a long time! Today I feel a real sense of achievement to release this recipe here. It’s one of the recipes in my cookbook, and whether you have my book or not, this video and recipe should still be useful to you. […]
Posted by Maangchi in Recipes > Staple ingredients on Jan 15th, 2016in the recipe categories: fermented, non spicy, Staple ingredients, vegetarian. Tagged: Doenjang, doenjang and ganjang making, 발효, 된장, 된장 만드는법, Fermentation, Fermented bean paste, fermented food, fermented soybean paste, Korean cooking, Korean cuisine, Korean fermented soy bean paste and soup soy sauce, korean food, Korean kitchen, Korean soy bean paste, Maangchi doenjang, Maangchi's Korean bean paste recipe, vegan recipe, vegetarian
Kimchi day!
Posted by Maangchi in Korean food photos on Sep 11th, 2013. Tagged: Fermentation, kimchi, korean food, Korean kimchi making, Maangchi Korean cooking, making kimchi
Easy kimchi
A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it’s a great side dish for any meal!
Posted by Maangchi in Recipes on Jan 23rd, 2010in the recipe categories: fermented, kimchi, spicy. Tagged: baechu, Fermentation, Fermented foods, Food and drink, Korean recipes, Leaf vegetables
Kimchi and Kkakdugi
Kimchi is a staple of Korean life and many Koreans include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes. When Koreans make kimchi, they make an effort to make the best kimchi possible and include many regional ingredients. Today I […]
Posted by Maangchi in Recipes on Jul 12th, 2007in the recipe categories: fermented, kimchi, side dish, spicy. Tagged: cabbage kimchi, 무우김치, Fermentation, kaktugi, Kimchi jjigae, kkaktugi, korean food, Korean recipes, napacabbage kimchi

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