Read more here about the Madhur Jaffrey project - one of my 2010 goals. For an index of recipes, click here.
I've either made Dong Chimi (White Radish Water Kimchee) - or I've made a bottle of salmonella-infested paste, waiting to kill me.
Dong Chimi (White Radish Water Kimchee) - August 29, 2010
Ok, I'm being dramatic. I tasted some a few days ago, I'm still here. I think it is ok. Cooking horizons are being stretched.
But any kimchee makers (or anyone who knows what Dong Chimi is supposed to look like) - why is mine so cloudy? Is it supposed to be?