It’s the wife of the original owner so not sure what you mean

Yeah it honestly doesn't make that much of a difference. I generally use Red Boat which is probably the best one out there, but you do you. Thank you, our yarn business is doing well and I actually just finished filming my 100th episode which will be out hopefully soon.

Haha the large red one is Korean gochujang, the white one in the middle is flaky sea salt from Vancouver and the brown one on top is Korean Doenjang

@@TrystanPetrash I thought so -- I have those products in my kitchen, as well. New viewer, lots of videos to view. 👍

Well then you're pretty much set for half the videos then lol

You most definitely can but I find it unnecessary as the dressing is sufficiently salty. In general most Asian noodles are cooked without salt as their sauces are very salt heavy, ie soy sauce, fish sauce etc.

Me too!

Well I am Canadian 🤣

Most definitely. I think it would make a good winter time light meal too. Just replace the summery vegetables with more winter and root vegetables. Haha thanks, I swear I'm trying my hardest to make time to film stuff. I think by winter I should have it back to a more consistent schedule.

@@TrystanPetrash you do what you can, anticipation make them more coveted.

That's very true actually. There's a few channels I love that don't have set schedules and just post wherever they can. Sometimes weeks or even months apart. So when I see a new one I get super excited.

It's super quick!

Good question. It definitely has a nice shrimp flavour to it and when fermented offers a ton of umami. But I think using a combination of sautéed shrimp paste and really good quality fish sauce like Red Boat offers much more in the way of depth and complexity of flavour.

This short is actually just a teaser for my full Montreal Travel Vlog that's only available to monthly donors of my channel. In the full video though, I do go over the places we went to.

I haven't personally no, because the level of crunch you get with a single dredge is pretty satisfactory in my books. But I can't see doubling dredging it do anything negative to it.

Good question! I haven't tested this myself aside from eating some that had been in my fridge for a couple days. As long as you keep an eye on it and watch for signs of mold (as the high sugar content would make it much more suitable for bacteria to grow) and any changes in colour or smell that seem off, it should be fine. I would also recommend stirring it frequently too. Otherwise this type of kimchi I think is better eaten fresh, like cucumber or green onion kimchi. If you try fermenting it for yourself I'd love to hear the results! 😊

Thanks! I've been using it for a few years now and it's never failed me. The breading method works on other proteins too. 😊

It's definitely worth the little bit effort you'd have to put in. But that sauce can be used on just about everything. Great on burgers too!

Thanks buddy! Well I'm about 8.5 hours away so..... 🤣

@@TrystanPetrash Its true but you know, all I can do is ask again and again.

I'm on my way lol

Thanks! It's so good to be back. I had almost forgotten how much fun it was lol

You're very welcome. But like I say in the video, use the recipe as a jumping point and make the spring rolls YOU want 😊

They are sooo easy lol

Spring rolls have such a satisfying crunch 😍

I had only ever made Chinese or Vietnamese spring rolls before so making these was a lot of fun! 😊

Thank you! I've been making them since I was a kid with my mom 😊