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Old 07-01-2011, 09:43 PM   #51
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Ready for a three day weekend! Its 95 so I'm getting a little sun on the beer belly while the kids are playing with water. Anyway, here is the kimchi that had been siting on the kitchen counter since I made it. Wow! Does it go great with a hot day and a cold beer. It is starting to bubble a bit but still tastes pretty fresh.

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Old 07-02-2011, 01:39 AM   #52
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Oh, that looks great! I wish I was there for a sample- make sure you save me a taste!

Did you make it spicy?

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Old 07-02-2011, 03:23 AM   #53
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Originally Posted by Yooper
Oh, that looks great! I wish I was there for a sample- make sure you save me a taste!

Did you make it spicy?
It's spicy. Not extreme but just about right. Next time I'm adding the extra 1/2 cup of pepper flakes. I have a pound or two reserved for you and Bob.
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Old 07-02-2011, 02:02 PM   #54
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It's spicy. Not extreme but just about right. Next time I'm adding the extra 1/2 cup of pepper flakes. I have a pound or two reserved for you and Bob.
You rock!
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Old 07-03-2011, 07:38 PM   #55
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here's some that i made probably 4 months ago. it's aging quite nicely. i don't eat kimchee a ton, but i love having some around. i based my recipe off the one in Wild Fermentation, which is a great book if you haven't checked it out. i also love doing naturally fermented sauerkraut and my wife and I made some fermented salsa a few times, it's good, but kinda weird with the fizzyness from the co2 that gets released.

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Old 07-03-2011, 07:51 PM   #56
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here's some that i made probably 4 months ago. it's aging quite nicely. i don't eat kimchee a ton, but i love having some around. i based my recipe off the one in Wild Fermentation, which is a great book if you haven't checked it out. i also love doing naturally fermented sauerkraut and my wife and I made some fermented salsa a few times, it's good, but kinda weird with the fizzyness from the co2 that gets released.
That looks great! I just love cabbage. Add some spice and sour and I'm in. Next project is sauerkraut.

I just took the primary bucket out of the fridge. It's too cold to ferment. I was planning to put it in the ferm chamber at about 55. That should be close to in-ground temperature?
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Old 07-03-2011, 08:01 PM   #57
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when i've done sauerkraut, i just let it sit at room temp and it seems to sour up fine. it takes a few weeks for it to get good n' sour though. i think the koreans like to set their fermentation fridges around 55 though, so i'm sure it would be fine, just might take a little longer.

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Old 07-03-2011, 08:02 PM   #58
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Out of curiosity, do you guys/girls prefer a certain type of beer or food with your kimchii?

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Old 07-03-2011, 08:07 PM   #59
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Out of curiosity, do you guys/girls prefer a certain type of beer or food with your kimchii?
San Miguel would probably pair well with kimchii.
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Old 07-03-2011, 08:23 PM   #60
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Originally Posted by android
when i've done sauerkraut, i just let it sit at room temp and it seems to sour up fine. it takes a few weeks for it to get good n' sour though. i think the koreans like to set their fermentation fridges around 55 though, so i'm sure it would be fine, just might take a little longer.
Thanks for the advice. I think I will leave the bucket on the garage floor for a while. It stays 70 and below. I'll watch that for a few days and see what develops. I'm having a hard time keeping my mits out of it...reminds mean of my first batch of beer....
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