EvilGrin
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Yes yes yes!!!
Dakdoritang 닭도리탕 sounds fantastic.
EvilGrinParticipantTry this one if you can find it. Cost is around $4/lb and they are no overly spicy. Very good for more than just kimchi too.
EvilGrinParticipantMany of the bags of pepper flakes i see say “powder” but if they have a clear spot on the bags some are really flakes. Look for bags that have picture of kimchi on them.
EvilGrinParticipantEvilGrinParticipantEvilGrinParticipantEvilGrinParticipantWas it cilantro or culantro? Culantro is commonly used for soup garnish in parts of Asia. The flavor is very similar to cilantro but the much leaves are larger.
EvilGrinParticipantIve used many kinds of cabbage and Bok Choy for kimchi including red cabbage. This last batch with Taiwanese cabbage turned out fantastic. I haven’t used savoy yet though.
Try kohlrabi instead of radish in the kimchi sometime. :D
EvilGrinParticipantI found one on youtube in english by James Strange
EvilGrinParticipantCoconut oil contains a large proportion of lauric acid, a saturated fat that raises total blood cholesterol levels by increasing both the amount of high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol.[31] Although this may create a more favorable total blood cholesterol profile, this does not exclude the possibility that persistent consumption of coconut oil may increase the risk of cardiovascular disease through other mechanisms, particularly via the marked increase on blood cholesterol by lauric acid.[31] Because the majority of saturated fat in coconut oil is lauric acid,[31] coconut oil may be preferred over partially hydrogenated vegetable oil when solid fats are used in the diet.[32
EvilGrinParticipantWater kimchi, White kimchi or a sweet pickled cabbage is nice if you dont like the more sour fermented type.
https://www.maangchi.com/recipe/baek-kimchi
I use a brine similar to the one used for danmuji with cabbage and its very tasty. Very simple to make also.
EvilGrinParticipantWas this what he showed you?
http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801007120225EvilGrinParticipantSounds like corn syrup with a little honey.
I use organic blue agave nectar as a substitute although it doesn’t taste like honey.
EvilGrinParticipantExactly, a spilled mess is one thing but a mess mixed with broken glass is a nightmare. I use 1 and 2 quart Mason jars for smaller batches. They fit in the fridge just fine. The 1 gallon jars are just a little cumbersome and limit WHERE in the fridge i can store them.
The E-Jen containers look like a reasonable compromise mainly because the ones im considering are shorter than a 1 gallon jar. The inner lid acts like the stones used in a pickling crock to minimize the contact with air.
EvilGrinParticipantSofar i have not found any Korean side dishes that compliment curry. At least not the more common yellow and red curries. Green curry however might but im not a fan of Thai green curry.
The potato side dish may but ive never made an effort to find out.
Vermont brand is very similar to S&B. Both are more of a Japanese style golden curry….. Which is similar to the Thai yellow curry in flavor minus the galanga root and tamarind.
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