C.W.

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  • in reply to: Help with kimchi #78111
    C.W.
    Participant

    Thanks, jasa73! I think I figured it out; the lid on my container isn’t as airtight as it should be. The kimchi under that light/discolored layer was exactly how kimchi should taste! I’ve transferred to a better container (mason jar) so I should be set!

    -C.W.

    in reply to: How to pair banchan with main dishes #78108
    C.W.
    Participant

    Thank you for the quick reply, Maangchi!!! That explanation helps a lot! =)

    in reply to: What is a good side for the Traditional Mandu? #78049
    C.W.
    Participant

    I have general questions of how to pair side dishes, too!! I just posted today about that and hope to hear something soon!!

    -C.W.

    in reply to: Help with kimchi #78047
    C.W.
    Participant

    I had the same issue (not being “sparkly” or pungent enough). I’m hoping Maangchi or anyone can chime in soon!! I’m drying to find out why my batch came out wrong. I was only 3 days in and noticed some discoloration on the top layer and not much bubbling. It tasted “mellow” for a kimchi. I’m guessing I salted for too long, forgetting that the firm pieces shouldn’t be completely wilted.

Viewing 4 posts - 1 through 4 (of 4 total)