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Shian

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  • October 15, 2012 at 5:14 am in reply to: Korean fish sauce #55456
    Shian
    Member

    Hi bigoledude, here in SE asia we LOVE seafood too! and we only know about adding chicken broth / coconut milk to rice! I will definitely try adding it to rice next time! Thank you so much for the suggestion! :D

    Hi unchienne, I find it strange that after I put the fish sauce in the fridge, the smell is not that overpowering anymore. and since my last brush with fish sauce was two years ago (when my first attempt of kimchi failed terribly and i didnt have the courage to try until recently) i tasted the fish sauce and it was way too salty! I substitute soy sauce with fish sauce for my kimchi stew just now and it really add a whole new taste to it! and true to your words, no fishy taste! pretty amazing and definitely delicious! thank you so much for your advise! :D

    October 13, 2012 at 3:50 pm in reply to: Salting process of kimchi making & kimchi gone bad? #55463
    Shian
    Member

    Hi poweplantop, thanks for explaining! :) I had bad experience of overly salty kimchi so this time round I went pretty easy on the salt. I put it in the fridge immediately in hope to store it longer since it may not be salted enough. I did add a small spoonful of salt inside ytd as my bf commented its not salty enough.. So far the kimchi still taste good but I do wonder does adding salt after making the kimchi helps in any ways for my case (where stem may not be salted enough) hope you can enlighten me on this! TIA!

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