The Great Bottle Opener Giveaway

Home Brew Forums > Food and Beverage > Cooking & Pairing > Kim Chee/ Kimchi

Reply
 
LinkBack Thread Tools
Old 06-16-2011, 06:57 PM   #41
juvinious
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hollywood, FL
Posts: 396
Liked 13 Times on 4 Posts

Default

Mochiko (rice flour) should be available at any asian mart. If you can't get a hold of korean radish, you can use daikon which is pretty similar but larger also found at asian marts. I wouldn't recommend subbing the rice flour but if you absolutely must I think the closest would be corn starch but I haven't tried. Otherwise you can forgo the radish all together or try something similar (i.e. red radish, carrot) though it won't be the authentic flavor profile you are going for. Good luck.

__________________
Primary: None
Conditioning: None
Kegged: Nut Brown Ale
Bottled: Pyment | Strawberry Melomel
juvinious is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2011, 07:09 PM   #42
azscoob
Here's the Beers!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,137
Liked 136 Times on 118 Posts
Likes Given: 117

Default

Cripes, another DIY endeavor. sigh....

__________________

Shirts n Steins: Grain Reaper Brewing

azscoob is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2011, 08:18 PM   #43
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 3,917
Liked 742 Times on 492 Posts
Likes Given: 510

Default

Quote:
Originally Posted by juvinious
Mochiko (rice flour) should be available at any asian mart. If you can't get a hold of korean radish, you can use daikon which is pretty similar but larger also found at asian marts. I wouldn't recommend subbing the rice flour but if you absolutely must I think the closest would be corn starch but I haven't tried. Otherwise you can forgo the radish all together or try something similar (i.e. red radish, carrot) though it won't be the authentic flavor profile you are going for. Good luck.
Thanks for the advice. I found some info and tapioca starch was also suggested as a sub? Our Asian mart is a shelf or two in the grocery mostly stocked with kikomann products I will have to make some subs but I'm sure it will be ok.
__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2011, 11:44 AM   #44
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 22,840
Liked 1902 Times on 1373 Posts
Likes Given: 1045

Default

I've heard the name, but have no idea what it would taste like. I'm kind of curious now...

__________________
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2011, 11:42 PM   #45
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 3,917
Liked 742 Times on 492 Posts
Likes Given: 510

Default

I am just starting the batch. I decided to comit a retired fermenting bucket to kimchi. It should fit in my kegerator for now as I'm out of homebrew I've got a lot of chopping ahead of me. Here we go!

__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2011, 12:01 AM   #46
scotched
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Pasadena, California
Posts: 323
Liked 7 Times on 5 Posts
Likes Given: 1

Default

Hey Ischiavo, the only thing holding me back from doing this is the smell.
I already know that I can't open a bucket of this inside the house...

EDIT: Do you think you'll get a strong aroma from the fermenting bucket itself (during fermentation)?

__________________
Goonie's tube|soundcloud|
-
Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving:
nada
scotched is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2011, 12:06 AM   #47
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 3,917
Liked 742 Times on 492 Posts
Likes Given: 510

Default

Well, I'll let you know. This is my first attempt. I plan to keep the bucket refrigerated and take out small amounts to experiment with fermenting. I have read that it will ferment in the fridge but more slowly.

__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2011, 02:26 AM   #48
lschiavo
Drinks Beer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lschiavo's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Surrounded by Yoopers
Posts: 3,917
Liked 742 Times on 492 Posts
Likes Given: 510

Default

It's done. About 3 hours with a lot of interruptions. Hopefully I can get the pics through alright from my phone. Salted the cabbage about 2 hours then rinsed. I used instant tapioca as a sub for sweet rice flour. Subbed in plain old radishes. I did have Korean pepper flakes though and the paste smelled wonderful. I weighed the batch at 15 lbs. Probably about $20 worth of ingredients.

Pics:

forumrunner_20110629_212337.jpg   forumrunner_20110629_212440.jpg   forumrunner_20110629_212536.jpg   forumrunner_20110629_212628.jpg  
__________________
lschiavo is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2011, 06:11 AM   #49
scotched
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Pasadena, California
Posts: 323
Liked 7 Times on 5 Posts
Likes Given: 1

Default

Last peeksure looks like kimchii =)

Good luck with the fermentation.

__________________
Goonie's tube|soundcloud|
-
Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving:
nada
scotched is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2011, 06:29 AM   #50
Vance71975
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Bryan, Ohio
Posts: 818
Liked 10 Times on 9 Posts
Likes Given: 5

Default





__________________

The mind is like a beer, it does the most good when it is opened.

Vance71975 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kimchi Pabst Blue Robot Cooking & Pairing 5 01-24-2008 04:22 PM