John in Baton Rouge
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LOL Maangchi!!!! I can’t handle pigs feet either! OR chicken feet! Both were very popular in the U.S. in my grandparents’ generation (I’m in my early 50s). In modern times very few people will eat them…
John in Baton RougeParticipantOrder a bag online. There really are no good substitutes.
John in Baton RougeParticipantGosh that looks good. I dont remember seeing coconut powder anywhere
John in Baton RougeParticipantI’ve been researching this Red Boat ever since I read your post and I’m seriously thinking of buying a 2 liter from the company’s website for $35 including shipping. 2 liter would last a long long time. It’s good for 3 years… sounds awesome.
John in Baton RougeParticipantI use 3 crab. And it’s always been my understanding that fish sauce is generally made from anchovy.
John in Baton RougeParticipantThis is interesting. I didn’t even know kimchi fridges existed…
John in Baton RougeParticipantThank you so much! I do like the idea of using frozen because I cant find oysters fresh in the shell here & like you say frozen is safe to use. I think it will be fine. Oysters in kimchi sounds so delicious!!!
John in Baton RougeParticipantThis looks so good…
John in Baton RougeParticipantIt won’t hurt you. Try it! It may be soft, but you’re tying to live on $100 for a month so you may have to sacrifice texture :) Please please let us know what it was like! You know what else I find to be cheap? Eggs. I love Maangchi’s soy marinated eggs. They’re cooked to a medium hard stage, halfway between soft and hard. 8 minutes. That, along with some rice & either kimchi or some other side dish like seasoned spinach or kale… yum.
John in Baton RougeParticipantGood luck to you!!!
John in Baton RougeParticipantMaangchi, Dear, I had it under control…
LOL!!! Just teasing…John in Baton RougeParticipantWas it out on the balcony the entire 1.5 months? Whats the temperature outside been out there? You probably should have moved it to a refrigerator after a few days of fermenting.
John in Baton RougeParticipantof course you can use paprika. There are no rules to making kimchi or any other food for that matter. Whatever you like. If it tastes good to you, that’s the only thing that matters :)
John in Baton RougeParticipantOh yes it’s still fine. It’s just fermented more.
John in Baton RougeParticipantexcuse the upside down pic lol
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