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Old 09-26-2012, 01:57 PM   #141
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Originally Posted by drummstikk View Post
I think temperature control for kimchi is not quite as important as it is for brewing. But isn't your kimchi quickly becoming very sour? I imagine you'd eventually get the same level of acidity as you'd find in sauerkraut.
Well the level of acidity that I like doesn't start to blossom till about 2nd or 3rd week at which time I put it in the fridge. It's already spewing out since it's full to the brim.

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One thing Koreans are always talking about doing with kimchi that has become very sour is using it to make kimchi jjigae. I haven't made it yet, but here's a recipe: http://www.maangchi.com/recipe/kimchi-chigae-kongnamool
Yes that jjigae recipe is delish, I've made it several times. I also got a good recipe book from an author out in L.A. which covers a good amount of korean dishes and kimchi.

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Another thing I have made with my kimchi once it becomes too sour to eat by itself (it happens in the fridge too, it just takes longer) is kimchi pancakes! http://www.maangchi.com/recipe/kimchijeon
Yes that stuff is killer! I have a good recipe in the book I mentioned above.

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As for the spiciness, I would say don't worry if you're getting just a mild level of spice. If you're using gochugaru and it looks as red as that picture, it is plenty spicy enough. It has been surprising to me how many Korean dishes are really not made to be extremely spicy. After hearing Koreans cautiously ask me over and over if my white palette can handle spicy foods, I expected Korean cooking to be a capsaicin fest. But the average kimchi is not nearly as hot as the average Mexican salsa, in my limited experience.
No worries, I consume extremely spicy stuff (Thai, Taiwanese, Sichuan) so I guess my palate is probably shot because of it. Below you can see a pic of some thai food I made the other day which was pretty spicy.

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My guess, from that picture, is that you're doing it just right!


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Old 09-28-2012, 03:17 AM   #142
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Quote:
Originally Posted by juvinious View Post
Well the level of acidity that I like doesn't start to blossom till about 2nd or 3rd week at which time I put it in the fridge. It's already spewing out since it's full to the brim.


Yes that jjigae recipe is delish, I've made it several times. I also got a good recipe book from an author out in L.A. which covers a good amount of korean dishes and kimchi.


Yes that stuff is killer! I have a good recipe in the book I mentioned above.



No worries, I consume extremely spicy stuff (Thai, Taiwanese, Sichuan) so I guess my palate is probably shot because of it. Below you can see a pic of some thai food I made the other day which was pretty spicy.




Holy $hit! That looks delicious! How do I get an invite for dinner next time?

 
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Old 09-28-2012, 11:31 PM   #143
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Hahha, this is almost like a nightly thing for me. :P

And yeah and the kimchi threw up all over the counter the day before last, it's getting a nice and tangy now.
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Old 09-28-2012, 11:37 PM   #144
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KIMCHI!!!! the absolute best Hot Dog topping in the world!! I love Kimchi! I haven't made it yet because my wife can't stand the smell.
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Old 10-05-2012, 04:08 PM   #145
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KIMCHI!!!! the absolute best Hot Dog topping in the world!! I love Kimchi! I haven't made it yet because my wife can't stand the smell.
Maybe you can threaten to make garum and then downsell her to kimchi
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Old 10-05-2012, 04:11 PM   #146
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Also -- if you buy kimchi from the stores, keep the glass jars. They are excellent containers for starters!
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Old 11-11-2012, 03:48 PM   #147
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SubSailor- I wholeheartedly agree with you!!! I thought I was the only hot dog and kimchi fan.

My neighbour a couple houses down makes awesome stuff - I'm going to ask her if she'll share her recipe and method.

Incidentally, her husband's a German guy from Dortmund...maybe we can work some sort of swap...Dortmunder Export for kimchi...
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Old 04-26-2016, 02:43 AM   #148
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I just made a batch. Anyone else still making kimchi?

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Old 04-26-2016, 02:44 AM   #149
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I just made a batch. Anyone else still making kimchi?
Funny you posted. Just thinking this morning about getting some napa and making another batch. Man I love that stuff (too much!).
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Old 04-26-2016, 02:55 AM   #150
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Funny you posted. Just thinking this morning about getting some napa and making another batch. Man I love that stuff (too much!).
The craving seems to hit me this time of year too. I made my usual 15lb batch. I'm going to have to add the daikon later. We couldn't find it today. I got my ferm chamber up and running after a few year break. I even started a wine kit for good measure.

 
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