1) My local Asian market surprisingly doesn't carry the ground korean chili (variety unknown). Anaheim/New Mexican have a nice mild heat, and they are everywhere in Latino markets. What do you think?
2) Also curious if toasting before grinding is necessary or even wanted for kimchi.
3) Going to try to use the Kitchen Aid Meat Grinder to get shorn flakes instead of blender powder. Has anyone tried this?
4) I was gazing at the post hole digger the other day, and remembered all those little tops of kimchi pots sticking out of the ground in Korea. Has anyone buried it successfully?
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