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Kimchi How to make
Topic Started: Jan 11 2016, 07:14 AM (212 Views)
Durgan
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https://www.youtube.com/watch?v=4qisHfpI5QE How to make Kimchi

Spice things up a bit!! Try making this awesome Korean side dish at home. Kimchi! It's spicy and bold and will put your taste buds on sensory overload; in a good way though. It is really easy to make and very good for you as it is loaded with pro-biotics.


https://www.youtube.com/watch?v=jVDZYyhMnqk How to Build a Cheap Mason Jar Airlock for Fermenting Vegetables

http://www.chowhound.com/recipes/basic-napa-cabbage-kimchi-kimchee-29505 Basic Napa Cabbage Kimchi (Kimchee)
Edited by Durgan, Jan 11 2016, 10:51 AM.
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Durgan
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http://www.maangchi.com/recipes/kimchi Korean kimchi recipes

Kimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented. While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them spicy. Kimchi is also a main ingredient in many other Korean dishes.

I answer many questions about making kimchi in a kimchi-making FAQ.
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Trotsky
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Big City Boy
Kimchi is readily available in huge gallon glass jars (lovely, suitable for a terarium) in "Koreatown" (two blocks of West 32nd Street.) I like it a lot but Bob wouldn't touch it because it is too spicy for him. Often available in Chinatown, too.

So I don't buy it and only get my fix a couple times a year when we go to the "all you can eat" Ichi Umi, Asian fusion buffet on 32nd St. that I have raved about in earlier posts (scheduled for January 22, YAAAY.) Village Senior Center is calling it a "trip"(thus subsidized) and we get a whole big room and pay only around half price, $12. I start with about a pound of sushi and sashimi of every imaginable type and then some kimchi before I hit the teriyakis and whole fish of every imaginable type/

Posted Image
As you might have guessed, the ubiquitous red color is powdered hot Asian chilis.

Durgan,
If I bought a tank of kimchi, would it need refrigeration? I could not spare the refrigerator space. What do you use as your fermentation "starter."
Edited by Trotsky, Jan 12 2016, 03:11 AM.
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Durgan
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I haven't done any fermentation as yet. I will practice on a small scale at first,after gathering information. It appears that if done on a large scale, refrigeration would be required for long term storage.

Now I am concentrating on making kimchi paste, from individual ingredients as much as possible. From paste the rest appears to be straight forward. Ideally it should be done when my garden vegetables are available in the Summer, but I can purchase for now from the supermarket.

I will use liter jars with a bubblier for the fermentation. Cabbage or bok choy will be the center ingredient on my first effort.
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Olive Oil
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It sounds wonderful, Durgan. I've only had it a few times and really enjoyed it. Fermented foods are beginning to be recognized as very important. I keep meaning to make a few jars of sauerkraut.
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Trotsky
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Big City Boy
Quote:
 
Cabbage or bok choy will be the center ingredient on my first effort


Napa Cabbage seems to be a very common ingredient.
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Durgan
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Apparently any similar cabbage will suffice. Never heard of napa until this project was started. It looks like pak choy or even romaine.
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