Yooper

Recipes 

It was really good! But it wasn't the same authentic Korean kimchi that I've had when I was in the Army. It was quite good, though.

I have a Japanese friend who's mom makes it for her but she hates it, so she gives it to me. That version was more like the recipe I have, but it was runnier. Not really pungent and fermented well, but still very very tasty!

lschiavo, let me know when yours is ready! I'll be there, and I'll bring beer.

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lschiavo

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I certainly will. Its a big batch so I was already planning to bring you some.

Wow. Just broke 1000 posts. What do I win?

scotched

Recipes 

double post

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Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving: nada

scotched

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Interesting. I've had kimchii from several different gf's. Each was slightly different and pretty tasty. The kimchiii was pretty good too.

I'm going to do a white kimchii recipe, which is traditionally sliced thinner and uses a different type of cabbage.

I have a habit pairing kimchii, rice, and beer as a meal, so this might be the end of me.

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Goonie's tube|soundcloud|
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Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving: nada

passedpawn

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This is juvinious' kimchi. He posted this pic in one of my threads. I think pics add a lot to a thread, so here you go. Good luck lschiavo.

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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

passedpawn

Recipes 

Further, here is a message juvinious sent to me regarding his kimchi. Hope it helps. I post it here because I see it is 6 months newer than his last post in this thread:

This is the one I use: http://www.maangchi.com/recipe/kimchi-kaktugi (Her other recipes are pretty awesome too) and it's the best so far. You can omit the oysters if you don't feel good about raw oysters in the ferment. I generally ferment 1-2 weeks at room temperature (longer if it's colder) and then in to the fridge. You have to get a feel for it and try the juice throughout the fermentation, the older it gets the more sour it will become and provide a complex taste, very enjoyable. I try to make mine spicy but how much is up to you. It's so easy almost like an extra step above making sauerkraut.

__________________
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

scotched

Recipes 

That looks so good!!!

__________________
Goonie's tube|soundcloud|
-
Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving: nada

juvinious

Recipes 

Ah man good call on my pic and message passedpawn which reminds me I really need to make another batch. Haven't really had much time to do anything since my son was born.

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Primary: None
Conditioning: None
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Bottled: Pyment | Strawberry Melomel

lschiavo

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Wow. That does look fabulous. Makin' my mouth water.

This is the recipe I was planning to try:

http://www.maangchi.com/recipe/easy-kimchi

I forgot to order the sweet rice flour and I doubt I can find the Korean radish. Any advice on substitutions?

I wish I had time to make this right now.

lschiavo

Recipes 

Sounds like a healthy meal to me