On Mon, 25 Feb 2013 13:28:38 -0800 (PST), Silvar Beitel
> wrote:

>I realized I hadn't made any since running out of the "good" red
>pepper flakes my Korean friend used to get shipped to her from her
>mother in Korea. She always disdained the stuff she could get here
>(US) but mom is gone, friend is back in Seoul and incommunicado, and I
>had a hankerin', so off to the local Korean store for some of theirs
>(1 lb. bag $3.99. 5 lb. bag $16. Do you know how much red pepper 5
>pounds is?? :-) ). I had everything else I needed in house.
>
>I decided to try a version that used a rice "pudding" to bind things
>together and settled on this:
>
>http://www.maangchi.com/recipe/easy-kimchi
>
>albeit without the salted squid (I've had a tough time with the smell
>of old squid ever since my Japanese-Hawaiian college roommate
>regularly snacked on the stuff around me :-) )
>
>Anyway, made it yesterday. The bulk of it is sitting the the fridge,
>but I left some in a container out on the counter overnight to
>expedite the fermentation and tried it out this afternoon.
>
>Still has a ways to go, but it is awesome. Not too hot, balance of
>flavors is just right. I have to remember to keep this stuff around,
>as a snack, a condiment, a side, or ingredient for other dishes.

That's the same recipe I use, sans squid also. Love the stuff.

http://www.kokoscornerblog.com/mycor...hi-heaven.html

or
http://tinyurl.com/8bzbevc

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com