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Old 06-16-2011, 06:57 PM   #41
juvinious
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Mochiko (rice flour) should be available at any asian mart. If you can't get a hold of korean radish, you can use daikon which is pretty similar but larger also found at asian marts. I wouldn't recommend subbing the rice flour but if you absolutely must I think the closest would be corn starch but I haven't tried. Otherwise you can forgo the radish all together or try something similar (i.e. red radish, carrot) though it won't be the authentic flavor profile you are going for. Good luck.


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Old 06-16-2011, 07:09 PM   #42
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Cripes, another DIY endeavor. sigh....


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Old 06-16-2011, 08:18 PM   #43
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Quote:
Originally Posted by juvinious
Mochiko (rice flour) should be available at any asian mart. If you can't get a hold of korean radish, you can use daikon which is pretty similar but larger also found at asian marts. I wouldn't recommend subbing the rice flour but if you absolutely must I think the closest would be corn starch but I haven't tried. Otherwise you can forgo the radish all together or try something similar (i.e. red radish, carrot) though it won't be the authentic flavor profile you are going for. Good luck.
Thanks for the advice. I found some info and tapioca starch was also suggested as a sub? Our Asian mart is a shelf or two in the grocery mostly stocked with kikomann products I will have to make some subs but I'm sure it will be ok.

 
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Old 06-17-2011, 11:44 AM   #44
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I've heard the name, but have no idea what it would taste like. I'm kind of curious now...

 
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Old 06-29-2011, 11:42 PM   #45
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I am just starting the batch. I decided to comit a retired fermenting bucket to kimchi. It should fit in my kegerator for now as I'm out of homebrew I've got a lot of chopping ahead of me. Here we go!

 
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Old 06-30-2011, 12:01 AM   #46
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Hey Ischiavo, the only thing holding me back from doing this is the smell.
I already know that I can't open a bucket of this inside the house...

EDIT: Do you think you'll get a strong aroma from the fermenting bucket itself (during fermentation)?
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Old 06-30-2011, 12:06 AM   #47
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Well, I'll let you know. This is my first attempt. I plan to keep the bucket refrigerated and take out small amounts to experiment with fermenting. I have read that it will ferment in the fridge but more slowly.

 
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Old 06-30-2011, 02:26 AM   #48
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It's done. About 3 hours with a lot of interruptions. Hopefully I can get the pics through alright from my phone. Salted the cabbage about 2 hours then rinsed. I used instant tapioca as a sub for sweet rice flour. Subbed in plain old radishes. I did have Korean pepper flakes though and the paste smelled wonderful. I weighed the batch at 15 lbs. Probably about $20 worth of ingredients.

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Old 06-30-2011, 06:11 AM   #49
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Last peeksure looks like kimchii =)

Good luck with the fermentation.
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Old 06-30-2011, 06:29 AM   #50
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