Trassel242
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Trassel242ParticipantI’m planning to cook a “never-ending soup”, you know, when you make a soup base and put some stuff in it, and then you take the leftovers and add it to a pot with more water, more spices and new ingredients and eat that, so it never runs out. I finally got my hands on a big bag of gochugaru (well, not flakes but powder, but I hope it will be the same) so now I have red pepper paste, soy bean paste, kimchi, fish sauce, sesame oil and red pepper powder to use for it! I’m very happy about the pepper powder, now I can finally make my own kimchi!
Trassel242ParticipantI opened the jar and it was fine :) The kimchi had become very red because of sitting in the juices, but it didn’t taste bad. It had gotten soft but that’s okay since it’s going into a soup :)
In Sweden, we have a dish called “surströmming”, which is fermented herring that is traditionally eaten outside because it smells like death (I’m not kidding, it smells like… unbelievably putrid and awful, unlike the lovely fermented smell of kimchi), so I was worried it would smell like that, but it just has a yummy kimchi smell :)
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