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Old 04-11-2010, 08:22 PM   #1
Yooper
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Does anybody make kim chee/ kimchi? I love it, so I googled a few recipes. I didn't really find what I was looking for. So, I sort of made my own. I sliced up napa cabbage (added some green cabbage too). I tossed in a few matchstick cut carrots in with the cabbage, then salted the cabbage, and weighted it down to release the liquid for 24 hours.

In the other bowl, I used fresh minced ginger, garlic, fish sauce, chili garlic paste, and halved green onions in 1 inch pieces. After sitting for 24 hours, I drained the cabbage well, squeezing out the liquid then mixed it all together and placed in two quart jars. It already tastes great, but I'm hoping it'll start fermenting soon. My house is pretty cold, so I'll try to find a warmer place if it doesn't start up in the next 24 hours.

Am I on the right track? Any other kimchee lovers?
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Old 04-11-2010, 08:33 PM   #2
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I've never had any but I've seen it made on TV and heard about it from people who've been to Korea (apparently the whole place reeks of it!). Do people typically let it spontaneously ferment or do they add some type of culture to it? Sounds like something I might want to try.
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Old 04-11-2010, 08:46 PM   #3
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Traditionally it is naturally fermented in large pots buried in the ground. Every family has their own recipe. The stuff a friend of mine used to make was so hot it could strip paint.

Yooper, once you get your method down, please post recipe!
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Old 04-11-2010, 08:59 PM   #4
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I watched some videos on youtube but never actually got around to making it... I am interested to year how yours turns out Yooper.

 
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Old 04-11-2010, 09:40 PM   #5
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Well, since I used fish sauce and chili garlic paste, it already has the stink, even before fermentation! I'll let you guys know how the fermentation goes. I've done some googling, and it looks like a three day ferment would be about right, although it may continue to ferment a little in the fridge. I made two quart jars. I like my food HOT, so it's really spicy. It's already so good you can eat it as is, but I will try to wait until it ferments!
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Old 04-11-2010, 10:08 PM   #6
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When I was in Korea I noticed they advertise visiting a kimchi "factory" and you can sign up to attend classes.

If memory serves me they just take whole heads of cabbage and spread the leaves open and insert the pepper sauce between them. It wasn't cut up then mixed together.

I like kimchi also, but not the soft ends...too gooey...
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Old 04-11-2010, 11:45 PM   #7
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*shudders* there isn't enough beer in the world to get me to eat that stuff again.
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Old 04-11-2010, 11:48 PM   #8
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Quote:
Originally Posted by TerapinChef View Post
*shudders* there isn't enough beer in the world to get me to eat that stuff again.
Haha- so I'll take you off of my "Kimchi Christmas Recipients" list.

I am just a little paranoid, so I have my yeast starter in the laundry room since the kimchi (even closed) is in the kitchen. I definitely don't want any cross- contamination! The kimchi should have lacto at the very least, the last thing I want in my yeast starter!
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Old 04-12-2010, 01:39 AM   #9
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Quote:
Originally Posted by homebrewer_99 View Post
When I was in Korea I noticed they advertise visiting a kimchi "factory" and you can sign up to attend classes.

If memory serves me they just take whole heads of cabbage and spread the leaves open and insert the pepper sauce between them. It wasn't cut up then mixed together.

I like kimchi also, but not the soft ends...too gooey...
Wow- I bet that place stinks to high heaven!

I LOVE kimchi, though. I actually love most "stinky" foods. From bleu cheese to kimchi, I can't get enough of aged/fermented/pickled/spicy foods.
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Old 04-12-2010, 01:50 AM   #10
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This is what I make. It isn't really kimchi, but it is ready in a day, and tasty. Sometimes kimchi I have had has an effervescence about it that I don't particularly care for. I know it is just fermenting, but it bugs me.

1 head Napa cabbage
1 bunch Watercress
cup Sweet chili sauce
2Tablespoons Or more, Chili sauce with garlic
1 large Garlic clove very finely minced
1teaspoon Cayenne
1teaspoon Chili flakes
c. Mushroom stock
1ea Lime juice
1Tablespoon Sugar
1Tablespoon Fish sauce

Salt to taste


Slice or chop the cabbage and watercress, then toss with remaining ingredients

The mushroom stock is optional, it does add a nice earthy-ness.

Luck!


 
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