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Old 04-12-2010, 01:51 AM   #11
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I love the stuff. I ate a bunch of it in China. My host was Korean and took me places where they had it. They did it with almost every vegetable. So they were not always with cabbage.

It goes good with salty stir fried chicken or beef. Maybe even some soba noodles mixed/topped with soy sauce and wasabi

Need to have it a bucket of Snow beer or a bunch of Sapporo.

Maybe San Miguel.....

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Old 04-12-2010, 02:19 AM   #12
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This is something I have been thinking about trying, but I can't seem to find one ingredient that seems to be a key - the Korean ground pepper. Does anyone have a source for the real thing? There's a pretty comprehensive Asian grocery just up the street from me, but the woman who runs it really doesn't speak English, and my Chinese is nonexistant - if you know what you need and what it looks like, you're good, otherwise out of luck.

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Old 04-12-2010, 02:21 AM   #13
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Originally Posted by RIBeer View Post
This is something I have been thinking about trying, but I can't seem to find one ingredient that seems to be a key - the Korean ground pepper. Does anyone have a source for the real thing? There's a pretty comprehensive Asian grocery just up the street from me, but the woman who runs it really doesn't speak English, and my Chinese is nonexistant - if you know what you need and what it looks like, you're good, otherwise out of luck.
Kimchi is a Korean delicacy.
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Old 04-12-2010, 02:58 AM   #14
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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.
The thing about Korea is that while you're standing in line waiting to go through customs your nose is hit with this odd and slightly sickening odor...it's Korea.
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Old 04-12-2010, 11:27 AM   #15
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I love Kimchi, but you're brave for trying to make it at home! I lived in a pretty large Korean population area just outside of Philadelphia in college. The apartment complex sent a letter to all residents banning the making of kimchi at home. Apparently korean residents neighbors were complaining about the smell (which was "pungent"... had friends that their neighbors made just 1 batch a year), and they would use the fridge to keep the fermentation temps "right". Apparently if residents made a lot when they moved out the stink wouldn't leave the fridge and it would need to be replaced.

Please post how it came out! haven't been able to find it since I've moved south!
I'm just not brave enough to make any at home!

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Old 04-12-2010, 02:31 PM   #16
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I make kimchee all the time. It's one of those foods I can get eat tons of and not feel guilty about. Though I don't do a full fermentation or use seafood (oysters) so its more or less a pickling process. Here is my recipe;

Cut napa cabbage to remove hard stems, soak in water/salt brine for 2 hours then remove and pat dry. Mix fresh ground ginger, garlic, 1/4 cup fish sauce (I use the stuff made from squid, its more expensive but has a less harsh flavor), green onions, diakon radish, about 1/3 cup of korean red chili paste, and a few tablespoons of mirin or rice vinegar. Spread this mixture inside and out of cabbage, stuff in mason jars and let sit for about 12hrs or until you see a few bubbles. Refrigerate, then eat and enjoy!

When i'm tired of eating it plain, i'll cut it up to make kimchee fried rice or make a spicy stew out of it to go alongside korean bbq.

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Old 04-12-2010, 03:23 PM   #17
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When i'm tired of eating it plain, i'll cut it up to make kimchee fried rice or make a spicy stew out of it to go alongside korean bbq.
Two of my favorite uses!!! I really like the kind made from semi dried daikon radish. Unfortunately it is rarely served at the restaurants here in town, or also rarely available in the Asian markets
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Old 04-12-2010, 03:40 PM   #18
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In one of the recent issues, Saveur magazine did a piece on Kimchi with many different recipes for different varieties of it. I think you can get the recipes on their website. Just google "saveur magazine kimchi". Good magazine, recipes are usually very good.

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Old 04-15-2010, 01:27 AM   #19
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Bierhaus - can you provide the brand name of the Korean chili paste you use?

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Old 04-15-2010, 05:07 AM   #20
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Bierhaus - can you provide the brand name of the Korean chili paste you use?
Well, I normally use dried Korean red chili flakes for my kimchi, which you can pretty much get at any Asian market, but the paste i mentioned was "gochujang," which is sorta like a Korean red chili ketchup. I buy this at my Asian market also, though I can't say the brand name as it's all in Korean.

If it helps any, it comes in a red plastic tub and has gocujang in small letters on the front.

Also, if anyone is interested I make diakon - ginger pickles pretty often too, and are great plain, or in stir frys. They can also be make with regular radishes. Here is the recipe:

Bring equal parts rice wine vinegar and water to a boil, add some salt and sugar to taste, and set aside. Cut radish into cubes or 1/4'' slices. Peel and grate ginger. Add ginger, a crushed clove of garlic, and red pepper flakes to canning jar. Pack jar with sliced radish and pour brine over, leaving some room at top. Cover and refrigerate for 24hrs, then enjoy! Super simple and there are tons of variations.
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