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I've seen different methods for making kimchi. It gets confusing. I've seen the hot pepper power mixed with flour and not. Once the cabbage is salted, does it get rinsed? How long does it ferment outside the fridge? Any help?
Hi, thanks for the link, I hadn't made this in a few months and forgot about it. This is a good recipe, what I followed today. It reminded me since I saw your post in the "cabbage thread".
Hi, you wanted me to let you know how the kimchi turned out in the cabbage thread. I just tasted it, very good. I've made it before but use the simplified method. A few tweaks, I only chop some garlic, the rest I leave whole so it's not to strong and remove it. I let it ferment on the table for 3 days, then jarred it. I added 1 tbsp of Thai chili sauce which is hot/sweet/garlic/ginger sauce. I seem to like my kimchi on the sweeter side. I recently learned kimchi is one of the world's best health foods. Never thinking, I was stationed in Korea years ago but wasn't interested in it then.
Hi, you wanted me to let you know how the kimchi turned out in the cabbage thread. I just tasted it, very good. I've made it before but use the simplified method. A few tweaks, I only chop some garlic, the rest I leave whole so it's not to strong and remove it. I let it ferment on the table for 3 days, then jarred it. I added 1 tbsp of Thai chili sauce which is hot/sweet/garlic/ginger sauce. I seem to like my kimchi on the sweeter side. I recently learned kimchi is one of the world's best health foods. Never thinking, I was stationed in Korea years ago but wasn't interested in it then.
Hey, I appreciate the update. Now you got me hungry for some kimchi and hot steamed rice. I bet it taste much better than kimchi in a jar I buy at the store...
I love kimchi I travel 60 miles to get it from a lady who makes it fresh, believe it or not but it really does work on breaking down belly fat, so I have heard. Steamed rice and kimchi and im a happy camper, I will have to try your recepie like the op said there are lots of varitions, i saw some adding oysters to there and that didnt sit well with me.
I love kimchi I travel 60 miles to get it from a lady who makes it fresh, believe it or not but it really does work on breaking down belly fat, so I have heard. Steamed rice and kimchi and im a happy camper, I will have to try your recepie like the op said there are lots of varitions, i saw some adding oysters to there and that didnt sit well with me.
If you love it that much you have to make it. You need cabbage, garlic, fresh ginger, scallions, salt, sugar and red pepper (Korean) from an Asian store. Just salt the cabbage for a few hours, rinse, add other ingredients and ferment a few days at room temp, then store in fridge. I add Thai sweet/hot sauce as I like the flavor. Follow the link above which is good.
I love kimchi I travel 60 miles to get it from a lady who makes it fresh, believe it or not but it really does work on breaking down belly fat, so I have heard. Steamed rice and kimchi and im a happy camper, I will have to try your recepie like the op said there are lots of varitions, i saw some adding oysters to there and that didnt sit well with me.
You mentioned you eat kimchi and steamed rice. Do you heat the kimchi or eat it at room temperature with steamed rice?
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