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I've made kimchi based on one of Maangchi's recipes before, and the mochiko is just to thicken the paste a bit. You can't actually taste it in the finished product. That said, I never really make kimchi because I like it much better when it's fresh than when it's fermented, so it tends to sit in the fridge forever and never gets finished.
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Dec 24, 2013 03:19
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| # ¿ May 15, 2024 09:41 |
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I actually prefer my kimchi really fresh, when the leaves are wilty but the stems still have a little snap.  I'll eat a ton of it on the day I make it, but after a few days I tend to lose interest in it and it just sits in the fridge forever. Eventually I end up making fried rice or something with it, but not before my roommates get annoyed at this giant tupperware full of sour cabbage in the fridge. Thankfully, I've solved the problem of having roommates by getting my own place, and since I do all of the grocery shopping nobody can tell me what I should or shouldn't keep in the fridge. Gonna make a ton of kimchi this week and eat nothing but kimchi jiggae and mixed-grain rice because I've been having mad cravings for it lately.
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Feb 7, 2017 10:45
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