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Old 06-16-2011, 01:43 AM   #31
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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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Old 06-16-2011, 02:27 AM   #32
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Quote:
Originally Posted by Yooper
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.
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?
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Old 06-16-2011, 03:00 AM   #33
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double post

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Old 06-16-2011, 03:07 AM   #34
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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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Old 06-16-2011, 03:09 AM   #35
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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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Old 06-16-2011, 03:12 AM   #36
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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.

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Old 06-16-2011, 03:40 AM   #37
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That looks so good!!!

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Old 06-16-2011, 06:03 PM   #38
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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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Old 06-16-2011, 06:31 PM   #39
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Quote:
Originally Posted by passedpawn View Post
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.
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.
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Old 06-16-2011, 06:36 PM   #40
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Quote:
Originally Posted by scotched View Post
I have a habit pairing kimchii, rice, and beer as a meal, so this might be the end of me.
Sounds like a healthy meal to me
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