JulieVeg
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JulieVegMemberI use them both when making kimchi. I prefer powder because it is hotter so I use it more, but I like to add the flakes for texture and color.
JulieVegMemberI make vegan doenjang jjigae every two weeks. I just use extra garlic and a little soy sauce to replace the saltiness of the fish. It has always turned out excellent. I’ll have to try the kelp. I always use kelp and mushrooms when I make soft tofu jjigae so it should be good.
JulieVegMemberI have been canning for years, but have never tried canning kimchi. I am not sure if it would work out because when you are canning you will be cooking the kimchi thus altering the taste and texture. I have never used a pressure cooker though, I only use a water bath canner so maybe it works differently. I have never seen kimchi unrefrigerated maybe because I don’t have a Safeway. I would test it out on one jar to see what happens. It would be interesting to hear the results. Sorry I can’t be of more help:)
JulieVegMemberI have never had kimchi go bad. I usually make about 10 lbs of kimchi at a time and this lasts me about 3 months. Towards the end it gets really sour, but still good. I prefer it after the 1st month for, but my neice likes it really sour like around the 3 month.
JulieVegMemberFor Korean Ramen I like to add broccoli, tofu (fried or unfried), kimchi, scallions and a little sesame oil. That way it is healthier and like a whole meal.
JulieVegMemberVery nice donuts and photos. Good for you for being an ambitious cook so young.
JulieVegMemberThey usually last awhile, especially unopened. If they do go bad they usually have blue mold.
JulieVegMemberThanks so much for the tip! It will be useful for when the Korean market runs out of frozen rice flour and I want to make mujigae ddeok.
JulieVegMemberHi LisaL. I always freeze leftover porridge and have never had a problem. I just put it in the refridgerator the night before I want to make kimchi.
JulieVegMemberHi Chodey! I am a vegan so I know what you mean. I usually use a veggie stock made with mushrooms and sea vegetables in place of meat stocks for Korean cooking. If it’s suppose to be an anchovy stock I always add soy sauce for the saltiness.
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