EvilGrin
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Lately when my new kimchi gets dry, ive been adding bottled water. Just enough to cover the top. It appears to me this only happens when i put the kimchi in the fridge a little soon.
The other option is unpasteurized Kraut juice with no preservatives added. It hard to find in stores but simple to make. Use it with caution because it can be salty.
Try leaving it out another day. Fermentation slows down a lot in the fridge. Using the plastic fermenting containers with the inner lid seems to help too. Push it down tight against the kimchi.
EvilGrinParticipantGreat looking nappa and your kimchi looks fantastic.
October 15, 2015 at 11:39 am in reply to: What is the best recipe for making Ramen (ramyeon) noodles from scratch? #64816EvilGrinParticipantI use no salt added beef or chicken stock. Most of the other additions will have enough salt.
Ive used these for seasonings:
Fish sauce or low salt instant dashi powder.
Thai Tom Yum soup paste
Roasted seaweed flakes or wakame
Kimchi with some juice
Green Onion and Garlic chives
Dark sesame oil
MisoI also like to add:
Fish balls or fish cakes
An egg either whole or beaten
Small shrimp
Carrot strips (sliced thin)
Bean sprouts
Tree ear mushroom (dried and rehydrated) Fresh Enoki is good too and requires no prep time.The options are really endless and dependent on the flavor desired. Tom Yum paste with fish balls, green onion and seaweed flakes is really good if you like spicy. You could use dashi stock and some Korean pepper flakes as less spicy option.
I usually cook my noodles and broth separately. Pour the prepared broth and other items over the cooked noodles. They turn out less mushy and the broth has less starch for the noodles.
EvilGrinParticipantThis is one of my odd ways i like curry.
Chicken curry pot pie.
EvilGrinParticipantThe Ottogi medium curry was VERY similar to S&B Golden medium in heat. S&B offers a hot curry that is pretty spicy too. Flavor was also similar.
I lived in Misawa for several years back in the late 60s and early 70s. Our maid got me hooked on curry. :D
Thai curries vary in color due to peppers used and the use of turmeric. Green for instance uses a green chili and (i think) lime leaves in the paste. Massaman and Thai yellow curry has more turmeric added and less ground chilis but they can still be quite spicy. Ive had massaman that was pretty red and HOT. Most of them use coconut but not all. Jungle curry has none IIRC.
If you like Thai curry, try Mae Ploy pastes. I love their panang curry with beef. I add a tiny bit of chunky peanut butter to mine.
EvilGrinParticipantJelly fish salad looks different although recipes may vary quite a bit. Let me look around a bit more and see what i can find but i think it is squid.
https://en.wikipedia.org/wiki/Ojingeochae_bokkeumEvilGrinParticipantI love seafood soups/stews. One of my favorites is Jjamppong.
EvilGrinParticipantClay bread maybe?
EvilGrinParticipantI tried it with pork lastnite. Its not bad and very similar to S&B. The market had a sale on the large bag for $2.99. Cant go wrong at that price.
I added a little bit of Korean pepper flakes and a little bit of fat free Half and Half. I replaced half the water with chicken stock also.
EvilGrinParticipantI got some Ottogi medium curry powder to try. Thank you.
EvilGrinParticipantIt tastes like medium spicy sauerkraut with garlic and onion.
EvilGrinParticipantI got a package of the Ottogi medium curry powder the other day. Sodium is very high but i will give it a try. Curry powder is very simple to make from scratch.
Japanese curry is likely very similar to Korean. I normally get S&B Golden curry roux. It looks like a chocolate bar. You use it in a similar way. Cook meat and veggies first, add water or stock then add the curry near the end.
It goes well with many types of rice. Short grain and Jasmine though are my favorites for curry rice.
Coconut milk or powder also goes very well with curry instead of water or stock.
EvilGrinParticipantBarley contains gluten so i would imagine malted barley also contains gluten.
Malted rice maybe.
Gluten Free Pepper paste
http://whollyjang.com/collection/wholly-gochujang/EvilGrinParticipantI wonder if Korean dried anchovy powder would work. Ive even seen it in a tea bag form.
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