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Thread: Kimchi

  1. #1
    Senior Member Ucmd's Avatar
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    Kimchi

    I am trying to copy a brand of kimchi that I buy. Recipe that I found on line sounds simple. Brine napa cabbage for 12 hours. Then ferment with scallions, ginger, garlic, fish sauce,sea veges, pinch of sugar, salt to taste. Ferment for two days and then refrigerate.


    I have a feeling this batch is going to suck. Does anyone have pointers.

  2. #2
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    sachem allison's Avatar
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    well, you will need some rice flour and you need to ferment longer and where are the chilies? take the rice four and make a paste of it, rub it between the cabbage leaves, with ground chilies. This will aid in the fermentation. Add all the ingredients and let ferment at least a week or longer. I will see if I can find my Kimchi recipe. it might actually be somewhere on the forum here.
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    Senior Member Benuser's Avatar
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  4. #4

    knyfeknerd's Avatar
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    Roy Choi's recipe from his L.A. Son book is pretty darn good.
    You must get some Gochugaru (KochuKaru) -dried & coarse ground Korean chiles.


    Paste:
    1 cup Gochugaru
    1 cup peeled onion
    1/2 cup H2O
    15 Peeled Garlic Cloves
    1/4 cup peeled chopped fresh ginger
    2 Tbsp Kosher salt
    2 Tbsp sugar
    1/4 cup+ Fish Sauce
    2 Tbsp Natural Rice Vinegar
    1 Tbsp Soy Sauce

    Puree all these ingredients and set aside

    Vegetables:
    4 Cups H2O
    1 Tbsp Kosher Salt
    1 Large Napa Cabbage
    1/2 Bunch Fresh Chives-cut into 1/4 inch batons
    1/2 cup jarred baby oysters
    1 Tbsp salted baby shrimp

    Soak the cabbage in the salt H2o for 2-3 hrs at room temperature. Drain the cabbage and mix the paste, chives and oyster/shrimp between the leaves of the cabbage. Coat the exterior of the cabbage with the remaining paste.
    Keep in a jar at room temp for at least 2 days. Refrigerate and will be ready in 2 weeks. Will keep indefinitely.

    I made this recipe without the shrimp and oyster and it was still awesome. I've also "Kimchi'ed" other veggies with this paste recipe. Kimchi onions rock!
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  5. #5
    Senior Member Ucmd's Avatar
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    Quote Originally Posted by sachem allison View Post
    well, you will need some rice flour and you need to ferment longer and where are the chilies? take the rice four and make a paste of it, rub it between the cabbage leaves, with ground chilies. This will aid in the fermentation. Add all the ingredients and let ferment at least a week or longer. I will see if I can find my Kimchi recipe. it might actually be somewhere on the forum here.

    I did not forget Korean chilies. I noticed some recipes use rice flower and some do not. I only made two jars and will modify depending on results. They are fermenting on countertop now. I am addicted to this stuff.

  6. #6
    Senior Member Ucmd's Avatar
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    Thanks all for input.

  7. #7
    Senior Member Ucmd's Avatar
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    I think I am afraid of fermenting seafood. Any thoughts on safety here. I have young children.

  8. #8
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    sachem allison's Avatar
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    Spicy Stuffed cucumber kimchi

    I'm going to make this one once I get better. I make a very similar version cause I loves a good pickle. http://www.maangchi.com/recipe/oisobagi-kimchi
    I haven't lived the life I wanted, just the lives I needed too at the time.

  9. #9
    Senior Member Ucmd's Avatar
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    Damn that looks good. I saw a recipe above that uses vinegar. Won't that impede fermentation.

  10. #10
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    sachem allison's Avatar
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    no vinegar is made through fermentation using a" mother of vinegar bacteria" that causes the conversion of alcohol and sugar into acetic acid. Sometimes store bought vinegar will have some mother in it but, more often than not it has been pasteurized and isn't at high enough acidity to kill the bacteria in the kimchi. The fermentation in kimchi is caused by the natural yeast on the cabbage which converts the sugars into acetic acid making it sour. The addition of vinegar just speeds up the souring process.
    I haven't lived the life I wanted, just the lives I needed too at the time.

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