It turned out that he was not completely hanging. He used 200 ml paper cup as a periodic measurement tool to keep it in the balpark, then tasting from tasting.
When his bridegroom quarters were submerged, he had cleared onion, ginger, garlic, apple and Korean radish a dasima (dry calip) broth, which was strengthened with dry shrimp and dry polk.
At this point, he planted a pair of gloves, a step that would not later use his hands to touch other sensitive parts of the body. He grabbed Gachgaro, put it on a bowl of Korean radish cut in match sticks, 150 ml of fish sauce-a-splash, then a large tablespoon of Sajwat-Nizam and salt, really before a small cut. After that, he threw 30 strange quarters into scalines and stirred a tremendous two -handed before dividing the mixture into three bowls, one for each head of a cabbage.
Each cabbage address was focused, before each quarter’s soft, leaf ends down, a doll of paste spread on each, and the whole thing cautiously entered the outer address. Since my sister -in -law had translated, so who did not address me directly all the time there, but here he turned to me and gathered a spicy, Gulki cabbage leaf in a dimpling of cutting size, directly in my mouth with his leather hand, then made a one for himself. Our nose ran away and our eyes were wide. It was rough, but good. I was happy that I had this taste, salt, a benchmark before the germs, and time started to do my work in full swing.
And there, as soon as my skull was sweaty, my answer was: When you go, taste. Whether their family taught them or something they had picked up on TV, or both, my Korean leaders were not blind. The flavors they created while making Camchi were strong, sometimes extremely, but by tasting on this path they can confirm where they were on the map and know whether they were going in the right direction or needed to be corrected. If it was particularly tasting saline in the early stages, they could come back a little later and could know that with the fermentation of the kamchi, the taste would be fed up and changed.
Back home in Seattle, make up using recipes from reliable sources Eric less And Duke Hong. I was not at the place where I could get stuck with it – far away from it, really – but I tasted when I went and I was learning the benchmark flavors, and I could imagine getting there one day.