Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Cooking & Pairing > Kim Chee/ Kimchi

Reply
 
LinkBack Thread Tools
Old 04-11-2010, 08:22 PM   #1
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,361
Liked 4280 Times on 3119 Posts
Likes Given: 825

Default Kim Chee/ Kimchi

Does anybody make kim chee/ kimchi? I love it, so I googled a few recipes. I didn't really find what I was looking for. So, I sort of made my own. I sliced up napa cabbage (added some green cabbage too). I tossed in a few matchstick cut carrots in with the cabbage, then salted the cabbage, and weighted it down to release the liquid for 24 hours.

In the other bowl, I used fresh minced ginger, garlic, fish sauce, chili garlic paste, and halved green onions in 1 inch pieces. After sitting for 24 hours, I drained the cabbage well, squeezing out the liquid then mixed it all together and placed in two quart jars. It already tastes great, but I'm hoping it'll start fermenting soon. My house is pretty cold, so I'll try to find a warmer place if it doesn't start up in the next 24 hours.

Am I on the right track? Any other kimchee lovers?

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2010, 08:33 PM   #2
KingBrianI
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Durham, NC
Posts: 3,487
Liked 76 Times on 56 Posts
Likes Given: 7

Default

I've never had any but I've seen it made on TV and heard about it from people who've been to Korea (apparently the whole place reeks of it!). Do people typically let it spontaneously ferment or do they add some type of culture to it? Sounds like something I might want to try.

__________________

I'm too lazy and have too many beers going to keep updating this!

KingBrianI is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2010, 08:46 PM   #3
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 28 Times on 25 Posts
Likes Given: 6

Default

Traditionally it is naturally fermented in large pots buried in the ground. Every family has their own recipe. The stuff a friend of mine used to make was so hot it could strip paint.

Yooper, once you get your method down, please post recipe!

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2010, 08:59 PM   #4
nealf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Hiram, GA
Posts: 1,352
Liked 7 Times on 7 Posts

Default

I watched some videos on youtube but never actually got around to making it... I am interested to year how yours turns out Yooper.

__________________
nealf is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2010, 09:40 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,361
Liked 4280 Times on 3119 Posts
Likes Given: 825

Default

Well, since I used fish sauce and chili garlic paste, it already has the stink, even before fermentation! I'll let you guys know how the fermentation goes. I've done some googling, and it looks like a three day ferment would be about right, although it may continue to ferment a little in the fridge. I made two quart jars. I like my food HOT, so it's really spicy. It's already so good you can eat it as is, but I will try to wait until it ferments!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2010, 10:08 PM   #6
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 82 Times on 72 Posts
Likes Given: 1

Default

When I was in Korea I noticed they advertise visiting a kimchi "factory" and you can sign up to attend classes.

If memory serves me they just take whole heads of cabbage and spread the leaves open and insert the pepper sauce between them. It wasn't cut up then mixed together.

I like kimchi also, but not the soft ends...too gooey...

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2010, 11:45 PM   #7
TerapinChef
Feedback Score: 0 reviews
 
TerapinChef's Avatar
Recipes 
 
Join Date: Nov 2007
Location: St. Clair Shores, MI, Michigan
Posts: 1,090
Liked 6 Times on 6 Posts
Likes Given: 3

Default

*shudders* there isn't enough beer in the world to get me to eat that stuff again.

__________________


See My Profile for Current Brews

My 3/4 Ton Brewstand "Build"

The Belgian Lady Brewery
TerapinChef is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2010, 11:48 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,361
Liked 4280 Times on 3119 Posts
Likes Given: 825

Default

Quote:
Originally Posted by TerapinChef View Post
*shudders* there isn't enough beer in the world to get me to eat that stuff again.
Haha- so I'll take you off of my "Kimchi Christmas Recipients" list.

I am just a little paranoid, so I have my yeast starter in the laundry room since the kimchi (even closed) is in the kitchen. I definitely don't want any cross- contamination! The kimchi should have lacto at the very least, the last thing I want in my yeast starter!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2010, 01:39 AM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,361
Liked 4280 Times on 3119 Posts
Likes Given: 825

Default

Quote:
Originally Posted by homebrewer_99 View Post
When I was in Korea I noticed they advertise visiting a kimchi "factory" and you can sign up to attend classes.

If memory serves me they just take whole heads of cabbage and spread the leaves open and insert the pepper sauce between them. It wasn't cut up then mixed together.

I like kimchi also, but not the soft ends...too gooey...
Wow- I bet that place stinks to high heaven!

I LOVE kimchi, though. I actually love most "stinky" foods. From bleu cheese to kimchi, I can't get enough of aged/fermented/pickled/spicy foods.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2010, 01:50 AM   #10
Sean
Feedback Score: 0 reviews
 
Sean's Avatar
Recipes 
 
Join Date: May 2006
Location: Sandhills of NC
Posts: 1,265
Liked 9 Times on 9 Posts
Likes Given: 33

Default

This is what I make. It isn't really kimchi, but it is ready in a day, and tasty. Sometimes kimchi I have had has an effervescence about it that I don't particularly care for. I know it is just fermenting, but it bugs me.

1 head Napa cabbage
1 bunch Watercress
¼ cup Sweet chili sauce
2Tablespoons Or more, Chili sauce with garlic
1 large Garlic clove very finely minced
1teaspoon Cayenne
1teaspoon Chili flakes
½ c. Mushroom stock
1ea Lime juice
1Tablespoon Sugar
1Tablespoon Fish sauce

Salt to taste


Slice or chop the cabbage and watercress, then toss with remaining ingredients

The mushroom stock is optional, it does add a nice earthy-ness.

Luck!

__________________

Last edited by Sean; 04-12-2010 at 01:53 AM.
Sean is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kimchi Pabst Blue Robot Cooking & Pairing 5 01-24-2008 04:22 PM