Kim Chee/ Kimchi - Page 4 - Home Brew Forums

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

Reply
 
Thread Tools
Old 06-16-2011, 01:43 AM   #31
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,421
Liked 7845 Times on 5497 Posts


It was really good! But it wasn't the same authentic Korean kimchi that I've had when I was in the Army. It was quite good, though.

I have a Japanese friend who's mom makes it for her but she hates it, so she gives it to me. That version was more like the recipe I have, but it was runnier. Not really pungent and fermented well, but still very very tasty!

lschiavo, let me know when yours is ready! I'll be there, and I'll bring beer.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 06-16-2011, 02:27 AM   #32
lschiavo
HBT_LIFETIMESUPPORTER.png
 
lschiavo's Avatar
Recipes 
 
Sep 2009
Surrounded by Yoopers
Posts: 4,602
Liked 1051 Times on 714 Posts


Quote:
Originally Posted by Yooper
It was really good! But it wasn't the same authentic Korean kimchi that I've had when I was in the Army. It was quite good, though.

I have a Japanese friend who's mom makes it for her but she hates it, so she gives it to me. That version was more like the recipe I have, but it was runnier. Not really pungent and fermented well, but still very very tasty!

lschiavo, let me know when yours is ready! I'll be there, and I'll bring beer.
I certainly will. Its a big batch so I was already planning to bring you some.

Wow. Just broke 1000 posts. What do I win?

 
Reply With Quote
Old 06-16-2011, 03:00 AM   #33
scotched
Recipes 
 
Dec 2010
Pasadena, California
Posts: 310
Liked 8 Times on 6 Posts


double post
__________________
Goonie's tube|soundcloud|
-
Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving:
nada

 
Reply With Quote
Old 06-16-2011, 03:07 AM   #34
scotched
Recipes 
 
Dec 2010
Pasadena, California
Posts: 310
Liked 8 Times on 6 Posts


Interesting. I've had kimchii from several different gf's. Each was slightly different and pretty tasty. The kimchiii was pretty good too.

I'm going to do a white kimchii recipe, which is traditionally sliced thinner and uses a different type of cabbage.

I have a habit pairing kimchii, rice, and beer as a meal, so this might be the end of me.
__________________
Goonie's tube|soundcloud|
-
Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving:
nada

 
Reply With Quote
Old 06-16-2011, 03:09 AM   #35
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,121
Liked 6824 Times on 4035 Posts


This is juvinious' kimchi. He posted this pic in one of my threads. I think pics add a lot to a thread, so here you go. Good luck lschiavo.

__________________
- Andrew

 
Reply With Quote
Old 06-16-2011, 03:12 AM   #36
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,121
Liked 6824 Times on 4035 Posts


Further, here is a message juvinious sent to me regarding his kimchi. Hope it helps. I post it here because I see it is 6 months newer than his last post in this thread:

This is the one I use: http://www.maangchi.com/recipe/kimchi-kaktugi (Her other recipes are pretty awesome too) and it's the best so far. You can omit the oysters if you don't feel good about raw oysters in the ferment. I generally ferment 1-2 weeks at room temperature (longer if it's colder) and then in to the fridge. You have to get a feel for it and try the juice throughout the fermentation, the older it gets the more sour it will become and provide a complex taste, very enjoyable. I try to make mine spicy but how much is up to you. It's so easy almost like an extra step above making sauerkraut.
__________________
- Andrew

 
Reply With Quote
Old 06-16-2011, 03:40 AM   #37
scotched
Recipes 
 
Dec 2010
Pasadena, California
Posts: 310
Liked 8 Times on 6 Posts


That looks so good!!!
__________________
Goonie's tube|soundcloud|
-
Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving:
nada

 
Reply With Quote
Old 06-16-2011, 06:03 PM   #38
juvinious
 
juvinious's Avatar
Recipes 
 
Jun 2008
Hollywood, FL
Posts: 391
Liked 15 Times on 4 Posts


Ah man good call on my pic and message passedpawn which reminds me I really need to make another batch. Haven't really had much time to do anything since my son was born.
__________________
Primary: None
Conditioning: None
Kegged: Water
Bottled: Pyment | Strawberry Melomel

 
Reply With Quote
Old 06-16-2011, 06:31 PM   #39
lschiavo
HBT_LIFETIMESUPPORTER.png
 
lschiavo's Avatar
Recipes 
 
Sep 2009
Surrounded by Yoopers
Posts: 4,602
Liked 1051 Times on 714 Posts


Quote:
Originally Posted by passedpawn View Post
This is juvinious' kimchi. He posted this pic in one of my threads. I think pics add a lot to a thread, so here you go. Good luck lschiavo.
Wow. That does look fabulous. Makin' my mouth water.

This is the recipe I was planning to try:

http://www.maangchi.com/recipe/easy-kimchi

I forgot to order the sweet rice flour and I doubt I can find the Korean radish. Any advice on substitutions?

I wish I had time to make this right now.

 
Reply With Quote
Old 06-16-2011, 06:36 PM   #40
lschiavo
HBT_LIFETIMESUPPORTER.png
 
lschiavo's Avatar
Recipes 
 
Sep 2009
Surrounded by Yoopers
Posts: 4,602
Liked 1051 Times on 714 Posts


Quote:
Originally Posted by scotched View Post
I have a habit pairing kimchii, rice, and beer as a meal, so this might be the end of me.
Sounds like a healthy meal to me

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kimchi Pabst Blue Robot Cooking & Pairing 5 01-24-2008 05:22 PM


Forum Jump