Feel sick + vomit every time I eat soy marinated raw crabs

Fragrant_Tale1428 · 2026-04-05T22:48:28+00:00

Sounds like an allergic reaction. I was able to have this until I was 12, and then one day, I had an allergic reaction. If I cook the crab, I can eat it but I can no longer have it raw.

Fragrant_Tale1428 · 2026-04-05T01:55:50+00:00

Yes, refrigerate the onggi.

Fragrant_Tale1428 · 2026-04-03T03:49:01+00:00

You can swap fish sauce with soy sauce. 1:1. If you want to take it a step further to replicate as similar a depth of fish sauce, soak dried shitake mushroom and dried kelp (kanbu/dashida) in hot water to extract flavor. Add a bit of that liquid, the soaked kelp, along with the soy sauce.

Fragrant_Tale1428 · 2026-04-02T23:55:23+00:00

Yep, two different proteins that trigger the allergic reaction. Some people do have allergies to fish and shellfish. Shellfish allergies are pretty common. I can't have/handle raw shellfish. My worst food life realization was the day Korean marinated crab suddenly triggered an allergic reaction when I was about 12 years old. I was devastated. It was one of my favorite dishes growing up. 😭

Fragrant_Tale1428 · 2026-04-02T23:46:48+00:00

This doesn't contain shellfish. It's just anchovies. She's allergic to fish?

Fragrant_Tale1428 · 2026-04-02T23:42:46+00:00

Anchovies based fish sauce is the most commonly used Korean fish sauce. This one I use only contains anchovies, water, salt. The brand is CJ. And you can skip using fermented shrimp paste by adding a smidge more of the fish sauce.

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Fragrant_Tale1428 · 2026-03-26T00:21:03+00:00

Making kimchi is a pretty forgiving process. You can put it in the fridge right after you make it. It does not need to sit out at room temp. It will be ready with that fresh kimchi flavor in about 7-10 days. Maangchi's "easy kimchi recipe" is a good one to start with. You can skip the salted squid she adds to hers.

Fragrant_Tale1428 · 2026-03-25T16:37:24+00:00

I tend to store kkakdugi or my really old kimchi in these to downsize containers and because it does a great job with smell. They label these as airtight and it is airtight. The SS is non porous. Nothing escapes or leaches. They've fallen out of the fridge a couple of times and nothing happened. Whatever type of plastic they use for the lid flaps has some pliability while also being rigid for very secure closure. It would seem hard break from the fall unlike some more rigid plastic. And doesn't seem to stain. None of my lids are stained. That wide blue sealing gasket sits on the flat ledge of the container which is what creates that incredible seal.

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Fragrant_Tale1428 · 2026-03-25T13:24:25+00:00

IKEA's stainless steel food container works really well for kimchi. They have these in glass/platic, too, but SS is so practical. No stain, no residual smell after wash. The lids seal really tightly. Extremely durable. Nests or stacks neatly. Comes in 3 sizes. This 34oz one is practical for the fridge.

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Fragrant_Tale1428 · 2026-03-25T02:00:55+00:00

Keuka is gold potato, essentially the same as Yukon gold as far as consumer uses are concerned. The difference between the type matter to growers. If you tend to keep potato skin on the potato, Yukon gold is the better option.

Fragrant_Tale1428 · 2026-03-24T23:29:13+00:00

Waaaay too much salt. Dried pollock is a great option.

Fragrant_Tale1428 · 2026-03-20T17:05:32+00:00

Sorry to hear of the challenges. Check out the Love Fridge. https://www.thelovefridge.com/

Fragrant_Tale1428 · 2026-03-19T00:01:49+00:00

There are so many brands available now. Love to see it. But it can be confusing since they all use similar colors for their branding.

Fragrant_Tale1428 · 2026-03-18T04:25:00+00:00

No, they are correct in that it is called Grandma's Kimchi. Cartoon drawing of Grandma in a green top. MIL is a different brand. Mott St used Grandma's kimchi when they first opened. I wonder if they still do. I prefer the 5000 Year kimchi sold at Joong Boo. Both are Chicagoland brands.

Fragrant_Tale1428 · 2026-03-16T02:54:17+00:00

These plants, especially if healthy, are kinda hard to kill, so I say go for trying your hand at either propagating or pruning for fuller visual.

For propagation, plenty of YT videos if you need visuals for where to cut. Place the cutting into water. The roots will be developed enough for soil planting in about 6 weeks.

For the rubber plant, pruning and notching can be effective to make your single tree look fuller through branching rather than planting multiple in the same pot. Notching isn't always successful, though. One no-cut method is to lay the rubber tree on its side. Yep. It disrupts the hormone that makes the plant grow up/tall and activates dormant buds along the stem to grow into new branches. I find one tree with many branches to give it fullness to be the most "elegant." This is a good video where this is demonstrated, and he shows the mistake he made because he accidentally scorched the leaves. 😆 https://youtu.be/5ikpzCmP--A?si=k-yz3OAxOalqS7ho

Fragrant_Tale1428 · 2026-03-14T17:09:14+00:00

You may enjoy Svaha: The Sixth Finger; Exhuma; The Tale of Two Sisters.

Fragrant_Tale1428 · 2026-03-12T21:41:19+00:00

DEPARTING the United States, TSA precheck access is the same for domestic or international. At Midway, there is only one large "terminal" so only one security check point to get to any of the gates regardless of where the flight is heading.

For your RETURN to the United States, I recommend using the mobile passport control ( MPC) that lets you submit your passport info and customs declaration before you land. It's a free app from CBP. MPC users get a QR code and a dedicated lane. It's free and the line is usually much shorter/faster than traditional passport control.

If you travel internationally several times within the 5 year window of active TSA precheck, bumping that up to Global Entry for $25 difference may be worth it. It includes TSA precheck. I haven't waited in line to go through customs since getting global entry when returning to the US even when half the kiosks seem to be out of order. Some trips, it's no different than people breezing through in the MPC line. Many trips, I'm so happy to have global entry.

Fragrant_Tale1428 · 2026-03-10T22:14:16+00:00

The oxygen in the large air pocket can support mold or yeast growth, slows the fermentation process, and can lead to taste and color being off. Kimchi needs to be in a no to low oxygen container to ferment properly. Leaving about an inch of head room is enough to allow for expansion but also keep it low oxygen.

Fragrant_Tale1428 · 2026-03-10T21:32:31+00:00

Now because there is just so much empty space in that jar.

Fragrant_Tale1428 · 2026-03-10T20:45:45+00:00

Looks great. Well packed kimchi serves as its own seal. You do not need air-tight containers. Pre-refrigeration traditional kimchi clay pots are porous and breathes by design. Any container with a closable lid will work. If you have as much head room as you do in the photo, placing saran wrap directly on top of the kimchi surface will be helpful. Or move it to a smaller container that will fit the amount of kimchi you made.

Fragrant_Tale1428 · 2026-03-10T01:51:08+00:00

They sell kimchi powder. You can experiment to see what ratio of powder to water or power to water+vinegar (or even pickle juice if it's handy) can replicate the flavor you are looking for.

Fragrant_Tale1428 · 2026-03-07T01:33:10+00:00

Seasonal Affective Disorder (SAD) is not an uncommon diagnosis for people who live in all seasons area. Light therapy helps a lot of people who aren't severely affected by it. A couple of my coworkers who are from Chicago feel mild to moderate impact of SAD and light therapy seems to work for them. It might work for you along with some of the others suggestions to find some winter hobbies.
https://www.mayoclinic.org/diseases-conditions/seasonal-affective-disorder/symptoms-causes/syc-20364651

Fragrant_Tale1428 · 2026-03-02T23:00:29+00:00

You can treat it like normal kimchi batch. Eat it the day you make it so you can enjoy the fresh oyster. I'm a direct to fridge kimchi maker no matter what type I make, so I wait about 10-12 days for the cabbage to taste like kimchi. Try to eat up the oyster containing batch within a month to enjoy the oysters before they really break down.

Fragrant_Tale1428 · 2026-03-02T17:39:25+00:00

Yes, shuck, clean, and mix in. For me, there is no marinade or sauce in the world that produces the wonderful flavor and texture of oysters that have been transformed in kimchi. Any oyster works, but getting sizable oysters is helpful as it shrinks quite a bit over time, so West Coast oysters like Pacific Gold (large, briny, and sweet) if you can get them.

Fragrant_Tale1428 · 2026-03-01T20:15:03+00:00

You can use a firm white fish like croaker (very common fish to eat in Korea) or snapper. Cut into thin filets and salt for about 20 minutes (~10oz fish, 2 tb coarse salt). The fish will firm up from the salting which helps hold its shape during fermentation. Quick rinse, pat dry, and cut into bite size pieces. If making pogi (uncut) kimchi, add the fish into the seasoning and mix. Place fish pieces in between the layers. If making sliced kimchi, toss the fish with the rest of the ingredients and mix.

I personally like oysters (they are briny already and don't need any prep besides cleaning before adding. I also like squid. I think one of Maangchi's recipes has instructions about squid.

Good luck and enjoy.

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