Fermented foods pages

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
Soybean paste soup with cabbage (Baechu-doenjangguk)
Simple, nutritious, savory, delicious, budget-friendly and a loooongtime Korean staple: there are many kinds of soybean paste soup but baechu-doenjangguk is the all-time king!
Posted by Maangchi in Recipes on Nov 30th, 2009in the recipe categories: easy, non spicy, side dish, soup. Tagged: Baechu-doenjangguk, cabbage doenjangguk, doenjang-guk, doenjangguk, 배추된장국, 된장국, Fermented bean paste, Fermented foods, Korean fermented soybean paste soup, korean food, Korean soup, napa cabbage soup, soup
Earthenware crock
These traditional Korean earthenware crocks can be used for making and preserving many things: soybean paste, soy sauce, hot pepper paste, fermented salty fish, makgeolli, and of course kimchi. They’re made from clay, and when fired leave microscopic holes that allow them to breathe, which makes them great for fermentation. These crocks are called “onggi” which means “Korean earthenware” […]
Posted by Maangchi in Kitchenware on Oct 16th, 2009. Tagged: Danji, dok, earthenware crock, earthenware pot, Fermented foods, hangari, 장독, jangdok, korean food, korean kitchenware, Korean recipes, onggi, pots

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