lschiavo

Recipes 

Looks great to me. What kind of pepper flakes did you use? The color in mine is definitely all from the pepper flakes.

passedpawn

Recipes 

Ahhh! Ok, that is the problem. I forgot them when I was at the asian market. I just substituted red chili flakes that I already had (think pizza), and they did not lend any color.

I'm such a dummy.

Thanks for helping me out there. I'm positive that explains the color.

__________________
Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

Yooper

Recipes 

lschiavo brought a bucket of this over on Friday night. We didn't all sample then, but over the weekend I think many of my houseguests did.

I loved it! I thought it was a great combination of heat/flavor. Some of the others will have to chime in to give their thoughts. I forgot to serve it with the fish fry yesterday and I think that would have been excellent.

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Clann

Recipes 

Whipped this up with some garden fresh cabbage and a handfull of pepper flakes, 1/2 a handfull of garlic, 1/2 a handfull of sesame seeds and a dash of sesame oil. their were two more bottles but you know....

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Back Nine Brew&Wine
Life don't get better than a beer and a pepper.
What I am brewing is now a mystery

azscoob

Recipes 

Wow, and here I thought I was the only one who puts gerber formula in my kimchi!

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Clann

Recipes 

It adds body wuthout much flavor

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Back Nine Brew&Wine
Life don't get better than a beer and a pepper.
What I am brewing is now a mystery

Homercidal

Recipes 

I had a good taste this weekend at Yoopers and I have to say that while I can eat it, I doubt I'll be making any myself. I thought it was a little warm, but not too warm to eat. I just couldn't get into the flavor. I am averse to most of the sour flavors (but not sauerkraut with sausage, for some reason...)

I'm open to trying other batches though. now that I know what to expect I can pair it with something that might work for me.

lschiavo

Recipes 

No problem. If you find you have enough heat, you can get a milder version of the flakes/ powder that will give you the color without adding more fire. I think the Korean peppers have a unique flavor that I like. I'm sure it's not too late to add some if you are so inclined.

Glad you liked it. Bob seemed to as well. Bummer. It would have gone nicely with the fish I think. None with breakfast? That what I would have done. It goes nicely with eggs.

Looks nice! Did you grow the cabbage? Sesame seeds?...sounds good.

It wasn't really sour yet. The flavors had blended pretty well though. I'm still keeping the main batch at 60. I keep a few cups in a small container on the kitchen counter to ferment. There is a huge change in flavor after a day or two at room temps...that's how I like it best.

I'm just happy you didn't puke

passedpawn

Recipes 

I tasted mine tonight. It was great! I don't think it's getting sour though, which is what I want. It's at 65F now. I think I'll get it to room temp for a few days.

__________________
Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

drummstikk

Recipes 

You guys sound like you're on the right track. Have you watched Maangchi's videos? http://www.maangchi.com/recipe/nappa-cabbage-kimchi

That's how I learned. A few trips to a Korean restaurant to compare your kimchi with theirs and you should have it!

Off the cuff, most of the photos on this thread seem a bit too watery. Before you mix the napa with anything, it should be cut into fourths and salted for 4 hours. Then wash off the salt and wring out as much water as you can like you're wringing a towel. Only then do you mix it with the other veggies and pepper paste.

A note about choice of pepper: any dried red pepper would do, but why not just track down gochugaru? If you're lucky enough to live in a city with a Korean market, one bag should cost you $4-5.

Sugar and starch: I don't add any sugar to my kimchi, but I use mochiko, which is 100% amylopectin. Any glutinous rice flour, of course, is alright. Second best would be plain old rice flour, and third best would be white wheat flour.

If the fish sauce available to you at your local asian market tastes nasty, just get some dried anchovies, boil them in some water, and add a bit of salt. You just made fish sauce! Kimchi shouldn't reek. If your wife doesn't allow you to open the kimchi container when she's in the room, you're doing it wrong! Kimchi should be crisp and refreshing, not dank, and not overpowering.

Likewise, if you go to a Korean restaurant, the kimchi you're served as a side dish will have just a twang of sourness to it, probably 1 week old maximum. Older kimchi gets very sour, and is for making stews and pancakes (jjigae and jeon.)

After I paint the salted, washed, and wrung-out napa with my rice flour/gochugaru/fish sauce/veggies paste, I leave the napa quarters at room temp for 24 hours. You can see bubbles at this time point. Then I store in the fridge indefinitely. It's got a nice sour twang at 48-72 hours after preparation. It will not be overpowering even months after you make it, but it will get a bit too sour for most tastes, even at the cool temps of your fridge.

I will post photos of mine the next time I make it. If in doubt, just go to a Korean restaurant to do some research. Kimchi will come as a side dish before your main meal comes, and it will be served no matter what you order!