New batch of carrots and new kimchi started!

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Beer666

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Had to make a new batch of this as i have eaten half a jar before its even finished fermenting. Tastes pretty good after a week but can defitely go longer. Here is the recipe i use collated from various people on youtube.

Puree;
2 small onions
1 small apple
bulb of garlic
small piece of ginger
1 scotch bonnet
1 Jalapeno
1tsp sugar
splash of apple juice
splash of water

To this paste add 45ml of fish sauce
15ml of pink salt
50g korean chilli flakes and some more juice or water if neccessary

Then you mix this sauce with 1 salted napa cabbage
3 small carrots and half a daikon thinly sliced
1 bunch of scallions
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Evilgrin

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My paste is
Asian pear....sub a bosc pear if you cant get them
Gochugaru...Coarse Korean pepper flakes
Fish sauce.. Redboat if making small enough batches.
Onion
Garlic
Just enough water to puree it

This works excellent for Kkakdugi.....radish kimchi. A bit less pear if making cabbage kimchi. You wont really taste it anyway once its fully fermented but some like kkakdugi to be slightly sweeter while its a bit fresher.

If you make more paste than needed it freezes fine. Make ice cubes of it if you make way too much. Save the ice cube paste in a bag for later....PS get separate trays just for this. I do it for pepper/garlic pastes too. Each cube gets a tablespoon of my pepper paste so its easy to use in recipes.
 

Knightshade

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My 2nd small batch turned out great! I’ll prob do it again just to make sure I can duplicate then I’ll start adding more stuff.
 
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