Maangchi

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  • in reply to: Anyone who also has a Yuja/Yuzu tree? #97611
    Maangchi
    Keymaster

    Wow what a nice home grown yuja tree! Congratulations!

    I once ordered a yuja tree from a farm in California. First some flowers bloomed and then 3 or 4 green fruit grew! I tried very hard but sooner or later it was all dead and the fruit fell off. I was very disappointed but before that every day it gave me some pleasure to see it. Now I just order a box of yuja from that farm every year, and make tea from it.

    Your yuja looks so good, a beautiful yellow color. I’m sure your tree really likes your house and balcony, not like my poor tree in the middle of New York City. The atmosphere must not have fit my tree!

    in reply to: Vegetarian Japchae – So Good! #96091
    Maangchi
    Keymaster

    Great, great! : )

    in reply to: kimchi is not juicy #95779
    Maangchi
    Keymaster

    No,don’t add water or any juice to the kimchi. If so, the kimchi will go soggy soon.
    Kimchi is not juicy enough but actually that’s good kimchi. One factor is the thickness of the cabbage. If cabbage leaves are thick, more moisture will be drawn out over time, so your kimchi will be very juicy. If your cabbage leaves are thin, there is not enough moisture, so the kimchi will be dry. Regarding some of my recipes that call for kimchi juice, if your kimchi happens to be dry, never mind. Without kimchi juice, you still can make delicious dishes.

    in reply to: Forgot to put Kimchi in fridge. #95265
    Maangchi
    Keymaster

    Of course it’s ok to eat! I think your kimchi will be well fermented by the time you come back home! When kimchi ferments, it smells and tastes sour. You will have to put the kimchi into the fridge. Fermentation will keep going on in the fridge and it tastes get sourer as time passes.

    in reply to: not much kimchi juice #94642
    Maangchi
    Keymaster

    Don’t worry much about it.It sounds like you made good kimchi.Squeeze the brine with a large spoon or a ladle and put it on the top so that the top layer is always juicy, which will protect the kimchi from having fungus.
    You can eat your kimchi right after making it. Keep it in the fridge and start eating it. It takes about 2 weeks to ferment fresh kimchi in the fridge but you can eat it anytime. If you like to ferment the kimchi quickly, keep the kimchi jar or container on the kitchen counter for 1 or 2 days until it tastes a little sour. Then put it into the fridge and eat it until it runs out.

    in reply to: Failed Kimichi #94475
    Maangchi
    Keymaster

    The top of the kimchi must be oxidized. Just remove the brown part or any white fungus. You still can eat it as long as the kimchi underneath is red.
    Press down on the top of the kimchi with a large wooden spoon whenever you take some so that the kimchi is submerged in the brine.

    in reply to: Kimchi issues! Help! #94474
    Maangchi
    Keymaster

    The top of the kimchi must be oxidized. Just remove the brown part or any white fungus.You still can eat it as long as the kimchi underneath is red. Koreans eat kimchi everyday, so we always have to open the lid of the kimchi. After taking some kimchi, we always press down the top of the kimchi with a spoon to let the top part be submerged in the kimchi brine and prevent it from being exposed to air. Open your kimchi lid regularly and press down on the top even though you don’t eat it often. You need to take care of your kimchi!

    in reply to: Fermented salted shrimp (saeujeot) #94473
    Maangchi
    Keymaster

    If you type any ingredient into the search box on my site, you can find the ingredient which includes a list of recipes that use it. That way, you can always find other uses for any ingredient.

    in reply to: Jacksonville, FL Korean Produce? #94302
    Maangchi
    Keymaster

    Check out a list of Korean stores in Florida. I found a few in the list. https://www.maangchi.com/shopping/us/florida

    in reply to: I need a recipe in English for golbenghi please ??? #94192
    Maangchi
    Keymaster
    in reply to: I need a recipe in English for golbenghi please ??? #94188
    Maangchi
    Keymaster

    👍 Thanks,sanne!

    in reply to: Dasima Varieties #93536
    Maangchi
    Keymaster

    Yeomjang dasima is salted kelp. It is not used for making stock. You can soak it in cold water to remove some saltiness and stir fry with seasonings. To make good stock, you need dried kelp.https://www.maangchi.com/ingredient/kelp

    in reply to: My brisket always comes out tough #92597
    Maangchi
    Keymaster

    The simple solution is to add more water and cook the meat over medium or medium low, until it turns very tender.

    in reply to: Hullo, #92122
    Maangchi
    Keymaster

    Happy New Year!

    in reply to: orange mould on Meju blocks #91702
    Maangchi
    Keymaster

    Your meju looks great! Follow the rest of the directions, then you will make delicious ganjang and doenjang.

Viewing 15 posts - 1 through 15 (of 1,229 total)