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-   -   Kim Chee/ Kimchi (http://www.homebrewtalk.com/f56/kim-chee-kimchi-172824/)

lschiavo 06-30-2011 03:26 AM

4 Attachment(s)

It's done. About 3 hours with a lot of interruptions. Hopefully I can get the pics through alright from my phone. Salted the cabbage about 2 hours then rinsed. I used instant tapioca as a sub for sweet rice flour. Subbed in plain old radishes. I did have Korean pepper flakes though and the paste smelled wonderful. I weighed the batch at 15 lbs. Probably about $20 worth of ingredients.

Pics:


lschiavo 06-30-2011 03:26 AM

4 Attachment(s)

It's done. About 3 hours with a lot of interruptions. Hopefully I can get the pics through alright from my phone. Salted the cabbage about 2 hours then rinsed. I used instant tapioca as a sub for sweet rice flour. Subbed in plain old radishes. I did have Korean pepper flakes though and the paste smelled wonderful. I weighed the batch at 15 lbs. Probably about $20 worth of ingredients.

Pics:


lschiavo 06-30-2011 03:26 AM

4 Attachment(s)

It's done. About 3 hours with a lot of interruptions. Hopefully I can get the pics through alright from my phone. Salted the cabbage about 2 hours then rinsed. I used instant tapioca as a sub for sweet rice flour. Subbed in plain old radishes. I did have Korean pepper flakes though and the paste smelled wonderful. I weighed the batch at 15 lbs. Probably about $20 worth of ingredients.

Pics:


lschiavo 06-30-2011 03:26 AM

4 Attachment(s)

It's done. About 3 hours with a lot of interruptions. Hopefully I can get the pics through alright from my phone. Salted the cabbage about 2 hours then rinsed. I used instant tapioca as a sub for sweet rice flour. Subbed in plain old radishes. I did have Korean pepper flakes though and the paste smelled wonderful. I weighed the batch at 15 lbs. Probably about $20 worth of ingredients.

Pics:


lschiavo 07-01-2011 10:43 PM

1 Attachment(s)

Ready for a three day weekend! Its 95 so I'm getting a little sun on the beer belly while the kids are playing with water. Anyway, here is the kimchi that had been siting on the kitchen counter since I made it. Wow! Does it go great with a hot day and a cold beer. It is starting to bubble a bit but still tastes pretty fresh.


lschiavo 08-31-2011 04:15 AM

1 Attachment(s)

Here is the cucumber kimchi. I didn't taste it yet. I'll try some for lunch tomorrow after the flavors blend a bit.


lschiavo 07-17-2012 01:41 AM

1 Attachment(s)

The annual hot day, cold beer and kimchi post:



Attachment 68566


lschiavo 07-17-2012 01:44 AM

1 Attachment(s)
Attachment 68568


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