One of the best batches I’ve made. What would you do differently?
One of the best batches I’ve made. What would you do differently?
by contains__multitudes
6 Comments
wonkim00
Great job! That’s an awful lot of work… now I know why my mom stopped making her own years and years ago and why I’ve never felt the need to try.
mrsgordon
Ooh, that was sexy😏 Show me that saeujeot baby!
… but yeah, I get you. I’m the only one in my house that eats kimchi so going through the process seems a bit much for just me. Yours looks fantastic and I wouldn’t change a thing!
LockNo2943
Is that potato in the blender?
Ph4Yk
What’s your recipe? That porridge looks amazing!
Fantastic_Focus_1495
Looks awesome! Not an upgrade, but I guess you can experiment with different ingredients or methods. Korean fish sauce instead of Kikoman, apples instead of pears etc. You can also try making the kimchi with whole cabbage, which is more traditional!
giantpunda
In terms of execution, that’s a very unconventional approach to kimchi. Same too with using both the shrimp as well as fish sauce. Also the ratio of radish to paste is again different to what I’m more used to seeing.
Not saying anything of this is wrong. I mean the consistency & colour of the paste looks about right. It’s just very different to more conventional approaches.
Having said that though, the proof is in the tasting. If it tastes awesome, fantastic for you.
6 Comments
Great job! That’s an awful lot of work… now I know why my mom stopped making her own years and years ago and why I’ve never felt the need to try.
Ooh, that was sexy😏 Show me that saeujeot baby!
… but yeah, I get you. I’m the only one in my house that eats kimchi so going through the process seems a bit much for just me. Yours looks fantastic and I wouldn’t change a thing!
Is that potato in the blender?
What’s your recipe? That porridge looks amazing!
Looks awesome! Not an upgrade, but I guess you can experiment with different ingredients or methods. Korean fish sauce instead of Kikoman, apples instead of pears etc. You can also try making the kimchi with whole cabbage, which is more traditional!
In terms of execution, that’s a very unconventional approach to kimchi. Same too with using both the shrimp as well as fish sauce. Also the ratio of radish to paste is again different to what I’m more used to seeing.
Not saying anything of this is wrong. I mean the consistency & colour of the paste looks about right. It’s just very different to more conventional approaches.
Having said that though, the proof is in the tasting. If it tastes awesome, fantastic for you.