It’s been about one month since I’ve started my Korean fermented sauce. (for my old post–>http://wp.me/p67U7B-a3) I’ve been taking care of my Korean earthen pot called ‘Hangari’ in my back garden every morning and evening. Although there were quite number of days in April I could not open my Hangari top due to possible rain or actual rain. I need more sunshine for my successful experiment!!!
It’s recently developed some white on the surface of my sauce liquid which is supposed to be quite normal for this fermentation process. It is said that if you have this ‘flowers’, it is regarded for you to have better tasty sauce in that year.
TIME FOR KIMCHI 