So I know you always make a bit more paste than you think you need anyway I got to the bottom of the container of beans and let me tell you what.
The paste is based.
It's better than rooster sauce or any of your canned garbitch. This, after fermentatoin, is the ultimate spicy pepper condiment. A true jiang`.
>>21427733 (OP)Completely agree (except I call it “juice”), I love it with rice, in soups, and as a meat marinade.
Did you take a pic of da beans?
>>21427745No but I have brussels sprouts going too. They take a full six weeks at least.
THAT paste will be insane. I threw in a couple habaneros too.
BTW the old way to do kimchi is with a beaten rice salt pepper paste.
Liquid kimchi is a modern innovation and that's why I refer to mine as paste, I make the based paste out of red koream pepper flakes, salt, and rice and maybe sometimes some tiny amount of home made vinegar and water and beat that until not quite smooth, a little chunky, then I use that to coat whatever I want to ferment. I use a LOT of it too, it's less like, I coat the things but more like I pack them in this goop. Then I leave it out until it's almost done and put it in the fridge where it finishes and the fermentation slows to a near halt.
And don't fall for any memes. Whatever ass rice will be fine.
>>21427757Dongchimi is not super modern and that's a liquid kimchi.
>>21427757Ah that method is interesting, I’ll have to try it next time
>>21427949It's post-Japanese occupation, it can be thought of more as a Japanese food.
Korean culture was essentially mostly replaced during the long occupation, in a very real way Korea no longer exists.
