Kim Chee/ Kimchi - Page 8

**android** · 08-30-2011, 07:20 PM

do any of you all use a page from our brewing book for fermenting foods? this isn't my picture, but i have fabricated 4 lids like this to do naturally fermented pickles (which rock the socks off any mass produced ones), sauerkraut, and kimchi. and i know all of you have extra airlocks and grommets lying around!

**weirdboy** · 08-30-2011, 07:45 PM

I made kimchee with my mom a few times something like 20-25 years ago, but it really stunk up the house. I'd like to make it again, but don't want my wife to kill me. She likes to eat kimchee, so we sometimes buy it at the various Korean markets around here, or sometimes just get gochujang and add it to the pot with fresh veggies when we make kimchee-nabe. Maybe I can stick it out on the back patio or something.

In the meantime, I do have a couple pounds of sauerkraut fermenting away in the kitchen that's been going for a week or so. I really like the airlock idea, so I will probably go out and pick up some grommets soon and transfer from my crock (really just using the rice cooker bowl right now) into a pickle jar.

Clann · 08-30-2011, 09:37 PM

My KimChee

My first KimChee. Now that is tasty stuff

My first Pics

**lschiavo** · 08-31-2011, 03:15 AM

Here is the cucumber kimchi. I didn't taste it yet. I'll try some for lunch tomorrow after the flavors blend a bit.

EoinMag · 09-01-2011, 02:46 PM

Tony Bourdaine did an episode of No reservations about Korea and he went to a factory that produced the stuff. Hundreds of earthenware jars the size of a large fermenter buried in the ground fermenting heads of cabbage. None of it was chopped up, just like the cucumber in the above pic it was quartered but not cut the whole way through and then left to ferment in the ground in the spice mix.
I'm not a huge fan of it, but it's certainly not bad when I go to the Korean restaurant as a side to the delicious Bulgogi.

Tony Bourdaine rocks, i wish there were more episodes of No reservations, he goes beyond the cookery thing and spends some time getting loaded, gotta appreciate that