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Old 06-15-2012, 10:02 PM   #101
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I used room temperature, but I think lschiavo uses his fermentation fridge- 65 degrees?
I started this one at 65 just to get a quick start. I have it at 60 now and will probably bring it down to fridge temps when it is done.
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Old 06-15-2012, 10:06 PM   #102
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I started this one at 65 just to get a quick start. I have it at 60 now and will probably bring it down to fridge temps when it is done.
How long at 65? When did the fermentation start (natural, right?).

Does it continue to ferment at 60?
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Old 06-15-2012, 10:54 PM   #103
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How long at 65? When did the fermentation start (natural, right?).

Does it continue to ferment at 60?
I just dialed it back yesterday so about a week at 65 and it is getting some good flavor. I noticed some bubbles the second day and yes natural. I have been stirring it about every other day. From what I have read, fridge temps will slow or halt the ferment so I'm not sure how low it will go. Traditionally, it's fermented underground so I would think temps in the 50's would be ideal. I think it would be hard to screw up. If it grows mold on the top, scrape it off and the stuff underneath is probably better for it...Good luck and post pics
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Old 06-15-2012, 10:57 PM   #104
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I just dialed it back yesterday so about a week at 65 and it is getting some good flavor. I noticed some bubbles the second day. I have been stirring it about every other day. From what I have read, fridge temps will slow or halt the ferment so I'm not sure how low it will go. Traditionally, it's fermented underground so I would think temps in the 50's would be ideal. I think it would be hard to screw up. If it grows mold on the top, scrape it off and the stuff underneath is probably better for it...Good luck and post pics
Oooh, a kimchi pellicle. That would be something.

I'll post pics here.
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Old 06-24-2012, 12:51 AM   #105
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Well, here goes nothing. I sure would like to know why mine is brown. The fish sauce I used was brown, so I guess that's why?

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Old 06-24-2012, 01:31 AM   #106
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Well, here goes nothing. I sure would like to know why mine is brown. The fish sauce I used was brown, so I guess that's why?

If I just happen to show up at your door, hand me a bowl of that kimchi an I will be on my way...
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Old 06-24-2012, 03:42 AM   #107
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Well, here goes nothing. I sure would like to know why mine is brown. The fish sauce I used was brown, so I guess that's why?
That looks like a bunch of stuff chopped up in a jar. That would probably work, but a Korean former neighbor told me the leaves of the cabbage are seperated, left whole, and "painted" with a specific recipe, which would normally be different from one family to another. The cabbage is then stacked and jarred, and left to do its thing.

I personally don't go for it, but my wife could live on it. My MIL has made kimchi, and my wife loves it. When I see her, i'll ask her how she makes it.
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Old 06-24-2012, 12:37 PM   #108
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That looks like a bunch of stuff chopped up in a jar. That would probably work, but a Korean former neighbor told me the leaves of the cabbage are seperated, left whole, and "painted" with a specific recipe, which would normally be different from one family to another. The cabbage is then stacked and jarred, and left to do its thing.

I personally don't go for it, but my wife could live on it. My MIL has made kimchi, and my wife loves it. When I see her, i'll ask her how she makes it.
I went with this recipe. She (the recipe lady) says the pre-chopped comes out just as good as the way you described, which she also details on here site here.

I didn't intend to chop too fine, but maybe I did. I tried to chop the cabbage into ~ 2" squares. It's quite possible that I mucked the whole thing up, but I tasted it once it was all mixed up and it sure tasted like the real thing.
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Old 06-24-2012, 01:16 PM   #109
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Having an Asian wife puts me in a lot of Asian restaurants. I've seen it chopped, and i've seen it whole. I've seen it heavily marinaded, and also lightly marinaded. The beauty of doing it yourself is finding the way you like it and doing it that way.

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Old 06-24-2012, 03:01 PM   #110
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Well, here goes nothing. I sure would like to know why mine is brown. The fish sauce I used was brown, so I guess that's why?
Sorry double.
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