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12-14-2008, 06:52 PM
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Senior Member
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Join Date: Jun 2008
Location: NJ
1,053 posts, read 741,135 times
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Does anyone have a simplified recipe for Kimchi?
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?
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12-14-2008, 09:27 PM
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Senior Member
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Join Date: Oct 2007
Location: Glendale,AZ
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Here I found a handy-dandy site for you with step by step photos.
the pyongyang metro :: KIMCHI |
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12-15-2008, 07:57 PM
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Senior Member
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Join Date: Jun 2008
Location: NJ
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Quote:
Originally Posted by nikkzone
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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". |
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12-17-2008, 06:41 PM
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Senior Member
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Join Date: Mar 2007
Location: Southern New Jersey
1,529 posts, read 459,023 times
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I've never made Kimchi because all of the recipes that I'd seen before this seem like a lot of work. This seems very reasonable. Thanks.
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12-18-2008, 03:45 PM
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Senior Member
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Join Date: Jun 2008
Location: NJ
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Quote:
Originally Posted by nikkzone
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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. |
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12-18-2008, 03:48 PM
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Senior Member
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Join Date: Oct 2007
Location: Glendale,AZ
758 posts, read 259,149 times
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Quote:
Originally Posted by taurus430
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.
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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... |
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12-22-2008, 04:33 PM
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"I don't think so Scooter."
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Join Date: Aug 2007
Location: Utah
1,479 posts, read 1,087,612 times
Reputation: 563
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Yeah, but the stuff in the store is easy to just pick up and take home. Now I'm craving it. Yum!
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12-26-2008, 06:26 PM
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Happy New year 2009!!!
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Join Date: Aug 2007
Location: Ruidoso NM
1,481 posts, read 280,726 times
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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.
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12-26-2008, 06:56 PM
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Senior Member
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Join Date: Jun 2008
Location: NJ
1,053 posts, read 741,135 times
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Quote:
Originally Posted by Michelle1210
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.
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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. |
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12-27-2008, 06:56 AM
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Senior Member
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Join Date: Jun 2008
Location: NJ
1,053 posts, read 741,135 times
Reputation: 333
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Quote:
Originally Posted by Michelle1210
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.
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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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