Maangchi

Eventually I posted Eundaegu-jorim (braised black cod) recipe! Check this out, please. https://www.maangchi.com/recipe/eundaegu-jorim

My mustard green kimchi called gat kimchi is here. https://www.maangchi.com/recipe/gat-kimchi
“The seed pack says it is Jeok” I think the mustard greens seem to have a slightly reddish hue.

I posted my recipe for garlic pickles in soy sauce a while ago.
If you haven’t had a chance to take a look, check this out, please. https://www.maangchi.com/recipe/tongmaneul-jangajji

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!

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.

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.

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!