powerplantop
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If you are using the porridge for making kimchi you can simply leave it out. Just be sure to mix your kimchi really good and you may need to remix the next day. The porridge helps to coat the vegetables.
powerplantopParticipantThis sounds really good and it so simple. I will have to try this.
powerplantopParticipantunchienne, yep they are still there. Have not post many lately. I have been working out of to many Hotels.
http://www.youtube.com/user/powerplantop?feature=mhee
I think this is the one you are looking for.
http://www.youtube.com/watch?v=HQbyPJFeRzU
My wife also loved them.
October 13, 2012 at 2:24 pm in reply to: Will WHOLE dehydrated Thai peppers make good pepper flakes? #55436powerplantopParticipantRay,
Do you know a good fish market in the area where I can buy fresh fish at a reasonable price?
James
October 13, 2012 at 2:23 pm in reply to: Will WHOLE dehydrated Thai peppers make good pepper flakes? #55435powerplantopParticipantWhen your looking for a Korean market check the directory
https://www.maangchi.com/shopping/
If you find a new one you can add it.
powerplantopParticipantOther than the vinegar it sounds good. But without salting the cabbage it will get mushy. That just means you have to eat it faster.
In Korea is is common to see anchovies, shrimp and other small fish sold in a salt brine. These get used in making kimchi.
You could check this place: Asian Market 226 7th Avenue, South Charleston, WV from Googles street view it looks Chinese but lots of small town Asian stores carry a bit of everything including fish sauce from vietnam The one in my home town does.
Its not close but: Liberty Korean Market Alleghany Avenue Lynchburg, VA 24501
powerplantopParticipantSalting does two things it helps to pull the moisture out of the vegetables and makes them crisper. It also makes the surface a bad place for the growth of Leuconostoc mesenteroides. This allows Lactobacillus plantarum to dominate the surface. Lactobacillus plantarum produces lactic acid which lowers the PH. The lower PH is what pickles the vegetables and prevents them from spoiling.
If you left it out over night now would be a good time to put it into the refrigerator. Use this batch within a few days. If you do not like the steams cut that part out of your kimchi throw them away and just keep the leaves.
On the next batch be sure to salt your steams real good.
powerplantopParticipantMy wife now likes this one.
powerplantopParticipantRay,
Cook deer meat using a Bulgogi marinade. You will be glad you did.
https://www.maangchi.com/recipe/kimchi-bokkeumbap
Next time you get some fresh oysters dip them in this sauce.
https://www.maangchi.com/recipe/doenjangbangah
BTW I am just a bit North of you.
powerplantopParticipantWD Smoke BBQ in the H-Mart shopping plaza is also very good. I love there Nakji Bokkeum with Somen and the Soondae Bokkeum.
Chicken House Restaurant has good Dakgalbi.
Tree House Restaurant off Royal used to be good. But the last two times were not even close to the same.
Korea House on Royal has always been good but expensive.
powerplantopParticipantFor a birthday https://www.maangchi.com/recipe/miyuk-guk
powerplantopParticipantThis may surprise you but they do grow Bananas in Korea.
Banana Milk
1 large ripe banana
1 cup milk
1-1/2 to 2 teaspoons sugar
1/2 teaspoon vanilla extract
powerplantopParticipantYou can make kimchi out of all of the veggies you mention even lettuce. But the lettuce ones gets made just before serving.
Remember kimchi is just a way of pickling vegetables. And traditionally it did not contain any kind of hot pepper. Hot peppers are not native to Korea.
You can make pumpkin kimchi but normally pumpkin gets ground up or grated into kimchi.
powerplantopParticipantThis one is off to a good start. We tasted it today and it already good.
I am looking forward to watching your video.
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