i’ve been making acorn jelly and something about it wasn’t right – last night a friend told me making 도토리묵 with filtered water makes it not quite right, it’s missing minerals or something? all my water is filtered, so i’m curious if anyone knows what it is that helps the gelling process.
my guess is that acorns contain [pectin](https://en.wikipedia.org/wiki/Pectin#Chemistry) and that it needs calcium to help it gel. here’s one article that suggests this:
can anyone confirm that? or how much to use? any tips for good 도토리묵 are appreciated 🙂
by daxofdeath
1 Comment
What’s not right about it? Minerals will actually keep it from setting up as firm unless you have a lot of iron in your water