Kimchi?

[Snal~]

Anybody have a mild+ recipe for Kimchi? I've never had it, but it's on my list of foods that are high in digestive enzymes. Actually, reading up on it shows that it has a ton of health
benefits!
I'd like to try a mild+ batch first, a large enough batch to continue sampling portion sizes as it continues to ferment. Apparently this stuff lasts forever in the fridge if you don't mind
the texture getting softer as it ages.

 

[fieldgrade]

I know a guy for this job.

I think, anyway. Lemme put up the Bat signal.

@wvsig

 

[Inglis]

Only come in burn all the way to the end mode.

Great with sojoe.

 

[Button Pusher]

Anthony Bourdain had an episode from Korea where he learned the proper way to prepare it.

 

[ACP]

I make sauerkraut and other pickled/fermented items, similar process, biggest pointers are keep the product fully submerged during fermentation, keep it skimmed off and use fresh cabbage, non chlorinated water and properly balanced(salted) brine. Keep everything clean during prep and packing for fermentation so as not to introduce bacteria that will upset fermentation and keep everything covered with cloth during fermentation.

Also brew kombucha and can spare scobys from time to time if you’re looking for other ventures in fermented foods.

 

[wvsig]

I know a guy for this job.

I think, anyway. Lemme put up the Bat signal.

@wvsig

Robin is that you.....

This is a really easy and good recipe. You can substitute regular radishes for daikon but daikon is better. You can get the fish sauce, rice flour and pepper flakes at any Asian grocery store. It is much cheaper to make it yourself than buy it at the store. If you don't have an Asian grocery you can get it online. For mild versions you should skip the squid and half the amount of red pepper flakes and fish sauce. You can always add some but you can't take it out. I recommend cutting the recipe in 1/2 or even in 1/4 until you get your flavors where you want it. It can be eaten immediately or 6 months later. LOL

Easy kimchi

A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it's a great side dish for any meal!

www.maangchi.com

Here is few pics of some that I have made.

 

[wvsig]

Only come in burn all the way to the end mode.

Great with sojoe.

Love me soju with Korean BBQ.

 

[Inglis]

I can feel the gas and burn from hear.

 

[Diablos]

never could stomach that stuff, kimchi that is. now soju, my god that stuff is the devil

 

[REELDOC]

Not enough Nexium in the country to get me through a bite of that. Had a Korean exchange student that used to make it in his room at ECU. Looks good but...................

 

[Crazy Carl]

Man, I love legit kimchi. Looks bad, smells bad, but YUM. Kinda like Indian food for me, though- I love it, but the noxious odors emanating from my ass afterwards would knock a buzzard offa gut wagon.

 

[HMP]

My best bud was stationed in Korea, Air Force.
He was home once and got me and his father to go with him out to a Korean restaurant out in Greensboro so we could sample some of what he'd been having the past 8 months or whatever.
Some of the stuff was really good, like bi bim bop (sp?), but kimchi...no.

 

[Hammer12b]

never could stomach that stuff, kimchi that is. now soju, my god that stuff is the devil

That’s right! When I was in Korea, they fed the KATUSA troops in the American DFAC. They had Kimchi and spicy potatoes with EVERY meal! I couldn’t get past the that smell so early in the morning after PT! We were right next to small village and I couldn’t tell if they were cooking breakfast or burning the trash! Of course there was some sewer smell mixed in with that as well. We went out to a Korean restaurant and the CSM ordered everything on the menu. If I could identify it, I’d try it, if not, BIG NOPE! The Soju would kick your azz! It sneaks up on you and when you stand up, you think you’re on a Ferris wheel! The last I remember, the old woman who was bringing food out had a wok with a lid on it cooking on a porta burner. She sat it down and opened the lid and whatever was in there tried to get out! She was whacking it with a big wooden spoon! I was laughing my ass off!