Comments for Kimchi Gone Fusion

Comment on Makgeolli – My Definitive Recipe by Veronika A.

Veronika A. — Sun, 21 Apr 2013 00:47:27 +0000

In Germany there is no way to buy Nuruk: (So, I went to explore and
found that Nuruk is nothing more than a kind of sourdough!
According to a report and several pictures that made by a tourist at a makgeolli
brewery, a dough is made from coarsely ground wheat and cold water…
This is about 10-15 minutes kneaded vigorously. (Be careful, it is really
uncomfortable on the skin, so use rubber gloves) then wring out the ground
in a clean lint-free cloth. The resulting dough ball pressing in thumb thick patties
and dry on a clean surface (12-14 days). The flat bread takes from the air
sufficiently micro-bacteria and fermented before it dries completely. Then break
these dry nu-ruk as needed, crushed in a mortar and “revive” with lukewarm water.

*** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***
If you like, you can also use fresh sourdough.
150g coarsely ground wheat with 100ml warm water mix.
Put the bowl in a plastic bag, cover with a towel and let it rest for 24 hours.
The next day, this dough with additional 150g wheat flour and 100ml water
accumulate and let it rest for 24 hours. On 3.day again add 150g flour and
only 3 tablespoons of water. Resting phases at room temperature (22-25 ° C)
Do not worry, it is normal if the dough begins to bubble. It’s a MUST DO!!!
DAY 4: split the dough when ready into portions and freeze …
it is stable over a whole year!

Have fun and enjoy the final result (>_<)
(Today I bottled my fresh makgeolli.
Snow- white and it smells like champagne (o: *jummy *)

Greetz,
Veronika

Comment on Tea Time Tea – Mistletoe – Viscum album Coloratum (겨우살이) by Tihomir

Tihomir — Thu, 11 Apr 2013 17:44:57 +0000

Very nice description. I really enjoyed the text.

Comment on Kimchi Omelette by Nick

Nick — Mon, 11 Jun 2012 13:26:36 +0000

Some Oriental supermarkets stock it and I’ve even seen it in tins made in China – quite disgusting.Try browsing online. I can’t help as currently I’m living in Korea.

Comment on Kimchi Omelette by Tiggy

Tiggy — Tue, 01 May 2012 23:53:46 +0000

Hi, where can I get Kimchi in the UK? I live in Bath. I have a Geordie priest coming here from Turkey who is desperate for some.

Comment on Makgeolli – My Definitive Recipe by Nick

Nick — Mon, 19 Mar 2012 00:16:44 +0000

A single video, depicting the entire process was posted yesterday. However, it is on its own site, Mr Makgeolli at mistermakgeolli.com. I hope this isn’t too late or that you were able to use my notes. Let me know the results. Best wishes.

Comment on Makgeolli – My Definitive Recipe by Mark

Mark — Thu, 15 Mar 2012 19:14:19 +0000

When can we expect Part 2 of Makoli – A Definitive Recipe. Need to know the finishing steps in the process to understand what if anything is done prior to bottling.

Comment on Kimchi Omelette by 努江虎-노강호

努江虎-노강호 — Wed, 15 Feb 2012 14:55:18 +0000

Thanks for the link.

Comment on Kimchi Omelette by Bring on the Omelette! « newfoundlandtraveller

Bring on the Omelette! « newfoundlandtraveller — Wed, 15 Feb 2012 13:45:39 +0000

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