gochoojang – TIME FOR KIMCHI

Start typing and press
Enter to search

Pink Dongchimi Kimchi

By: saykimchi March 1, 2017April 22, 2017

Kimchi made in BrightonBrighton, dongchimi, fermentation, fermenting, gochoojang, good bacteria, kimchi, Korean culture, Korean fermented chilli sauce, Korean fermented soybean sauce, Korean food, pink dongchimi, probioticsLeave a Comment

I am delighted to present this kimchi to you. It’s pink mooli kimchi called, ‘Dongchimi’. I am aware that I had a post of ‘Dongchimi’ before but this is slightly different in colour, ‘pink’ water base in kimchi. This kimchi is made with Korean mustard leaves. While it has been fermented over 2 weeks, it…

Korean fermented chilli sauce, ‘Gochoojang’

By: saykimchi September 4, 2016March 2, 2020

Weekly Newsfermentation, fermented chilli sauce, gochoojang, good bacteria, good preserve, homemade chilli sauce, Korean chilli sauce, Korean traditional fermenting method2 Comments

I think that we have three main sauces in Korean culinary history: soy sauce(Ghanjang), soy bean paste sauce(Deonjang) and chilli sauce(Gochoojang). They are all made through fermentation. One of the things on my ‘to-do’ list before I die is that I make these three sauces all by myself. Now at least I have made one…