fermenting Kimchi yummy in the tummy!!
- Thread starter TattooedBullfrog
- Start date
Nice red color. You must have used a lot of peppers. What sort of peppers did you use?
Nice look to it 
I got some good store bought recently to tide me over. No preservatives and its not pasteurized. I normally make my own too. Hide a jar in the back of the fridge. Dont touch it for 6 months or more.
Make kimchi jiggae when you remember it.
Get another batch started NOW so if you do find it you wont be tempted. Trust me, really old kimchi makes the best jjiggae. I had it with 2yr old that was better the best Korean restaurant in town.
This is the gochugaru i normally buy locally. Its about $8/kilo
https://www.amazon.com/Hot-Pepper-Powder-16oz-Coarse/dp/B00RH8E72A
Jay One brand is good too and almost as cheap. Has less salt IIRC
https://www.amazon.com/Jayone-Korean-Crushed-Pepper-Gochugaru/dp/B01M7TYK6Y
Make kimchi jiggae when you remember it.
Get another batch started NOW so if you do find it you wont be tempted. Trust me, really old kimchi makes the best jjiggae. I had it with 2yr old that was better the best Korean restaurant in town.
This is the gochugaru i normally buy locally. Its about $8/kilo
https://www.amazon.com/Hot-Pepper-Powder-16oz-Coarse/dp/B00RH8E72A
Jay One brand is good too and almost as cheap. Has less salt IIRC
https://www.amazon.com/Jayone-Korean-Crushed-Pepper-Gochugaru/dp/B01M7TYK6Y
Dont use gochujang for kimchi. The malted barley will change the flavor quite a bit. Save it to stirfry the kimchi with some pork. That is delicious.
That brand is pretty good paste too and one of the hotter ones. I add a little to my kimchi jjiggae cause its not as sweet as some of the others.
That brand is pretty good paste too and one of the hotter ones. I add a little to my kimchi jjiggae cause its not as sweet as some of the others.
Well the South Korean lady at the market said she uses it all the time to make kimchi, so I'm just going to roll with it.