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Member Since 20 Jul 2016
Offline Last Active Yesterday, 06:43 PM

Posts I've Made

In Topic: Making Vinegar

Yesterday, 06:37 PM

Anyone ever used one of the food grade SS air stones used in brewing to supply additional oxygen to the mother? Pump and stone is around $25 total online

In Topic: Making Vinegar

Yesterday, 05:52 PM

Ive got a homemade black currant wine i turned into vinegar. Its been aging a little while....i probably should check on it this week :D

In Topic: Council of Grand Master Wizards Advice Required

Yesterday, 05:47 PM

Am I missing anything?



Salt and a very small amount of sugar for the LactoB to get a fast early meal. Bosc or Asian pear works great if you don't want to use table sugar. Flavor is extremely subtle.

In Topic: Now what after they are dried?

Yesterday, 05:21 PM

My spice/coffee grinder with blades can pulse. It just turns every thing to a fine powder fast. I just got the lemon drops out of the dehydrator. Put them in a ziplock bag and crushed each one with my fingers. I cant handle another day of "Hunan Hands". :D


Put them in a mason jar and give it a shake. Most of the seeds end up in the bottom. LOVE the smell of lemon drop powder. Ive got a nice batch that were all deseeded and then sun dried too.


Just tried a 50/50 mix of lumbre and gochu, 7grams each in the blade grinder. Turned out pretty good but definitely on the very upper end for kimchii use. Smells and looks great though. I will sample it in my simple kimchi for hot dogs.

In Topic: Spicy seafood noodle soup (jjamppong)

Yesterday, 01:01 PM

I think you will really like those noodles. The are in the refrigerated section of the Asian markets. VERY common brand too.


There is a Korean version of that dashi powder but ive never seen it locally. Its basically the same although i haven't seen the actual ingredient list. Most instant dashi is loaded with salt and MSG. So if you already have the right amount of salt but want more fishy goodness its a problem. At my market a little pack like that is under $5. There are 14 5gram pouches in the bag which is enough for about 2+ cups of stock each.


I use the Riken a lot for miso soup. Its also available in bonito or vegan with just seaweed. Yamaki is another good brand of dashi powder from Japan but i cant find it locally.


Most of the market i use sell that squid already cut in pieces, skinned and scored. Baby octopus is good in jjamppong if you want to get kinda fancy and its easy to work with. Buy whole shrimp with heads when possible...Add the shells and heads to the stock....OH YEAH!!!....That makes some fine stock.