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Kimchi is easy to make. I make a type that has pears in it. There are probably hundreds of different types of kimchi.
Here's a good article on kimchi, along with a recipe on how to make it with pears. It takes literally minutes to make it, after you let the cabbage sit for an hour with salt on it. If you don't like fish sauce or anything like that, just don't put it in there. I don't.
I keep meaning to try one of the veg{etari}an kimchis-- I love kimchi and am heartbroken that practically by definition it's not vegetarian-- but they're so expensive. (But I've also not gathered the energy to try making it myself...)
I keep meaning to try one of the veg{etari}an kimchis-- I love kimchi and am heartbroken that practically by definition it's not vegetarian-- but they're so expensive. (But I've also not gathered the energy to try making it myself...)
Why would it not be vegetarian? I just checked mine and it's vegan.... not on purpose, it's just a vegan dish as is
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Quote:
Originally Posted by K12144
I keep meaning to try one of the veg{etari}an kimchis-- I love kimchi and am heartbroken that practically by definition it's not vegetarian-- but they're so expensive. (But I've also not gathered the energy to try making it myself...)
Make your own.
I do a variation, in a crock pot, 2 quart mason jar, coarsely chop cabbage, 4-7 tbs non iodine salt (more than salty but not as salty as seawater), dechlorinized water, not hot, add seasoning, add cabbage. Add enough water or cabbage to have water to just covering vegs. Cover but not air tight CO2 will be produced. Place in a warm spot, not cool, room temp is OK. Place container into another container since, the volume will increase slighlty and you want to catch the excess rather than excess liquid destroys your floor or countertop. Use any type of dry seasoning, a teaspoon or each, more red peppers for heat. Second day, squish down the cabbage to insure all veg is under liquid, repeat daily. You should see some bubbles formed from the fermentation on the second day or see a volume expansion. Should be OK on 4day . Better on 6th day. By 8 day, all fermentation should have ended.
Last edited by leastprime; 02-19-2022 at 03:35 PM..
Why would it not be vegetarian? I just checked mine and it's vegan.... not on purpose, it's just a vegan dish as is
It's usually made with fish sauce and/or shrimp paste. There are people who think omiting those things will make an inferior kimchi.
Quote:
Originally Posted by leastprime
Make your own.
I do a variation, in a crock pot, 2 quart mason jar, coarsely chop cabbage, 4-7 tbs non iodine salt (more than salty but not as salty as seawater), dechlorinized water, not hot, add seasoning, add cabbage. Add enough water or cabbage to have water to just covering vegs. Cover but not air tight CO2 will be produced. Place in a warm spot, not cool, room temp is OK. Place container into another container since, the volume will increase slighlty and you want to catch the excess rather than excess liquid destroys your floor or countertop. Use any type of dry seasoning, a teaspoon or each, more red peppers for heat. Second day, squish down the cabbage to insure all veg is under liquid, repeat daily. You should see some bubbles formed from the fermentation on the second day or see a volume expansion. Should be OK on 4day . Better on 6th day. By 8 day, all fermentation should have ended.
As noted:
Quote:
Originally Posted by K12144
(But I've also not gathered the energy to try making it myself...)
Eventually I will probably feel like doing all that to try it. Right now is not the that time.
It's usually made with fish sauce and/or shrimp paste. There are people who think omiting those things will make an inferior kimchi.
As noted:
Eventually I will probably feel like doing all that to try it. Right now is not the that time.
Wait.... you want vegetarian kimchee, but then say it's inferior if there is no shrimp paste or fish sauce.
Which is it?
Most that I pick up from the store is vegetarian, so it is easy to find. I'm in a rural area. I've had all kinds of kim chee, I couldn't tell you which had fish sauce and such. Some I've had I liked more than others, but it's pretty good across the board.
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Wait.... you want vegetarian kimchee, but then say it's inferior if there is no shrimp paste or fish sauce.
Which is it?
Most that I pick up from the store is vegetarian, so it is easy to find. I'm in a rural area. I've had all kinds of kim chee, I couldn't tell you which had fish sauce and such. Some I've had I liked more than others, but it's pretty good across the board.
I didn't say that. I said SOME people say that, as in, those ingredients are a big part of the unique taste of kimchi.
I've seen the vegetarian brands, but they're always in the "special vegetarian section" and pricey to match. I've never seen kimchi that isn't specifically created and advertised as vegetarian that lacks the fish sauce or shrimp paste.
Quote:
Originally Posted by K12144
It's usually made with fish sauce and/or shrimp paste. There are people who think omiting those things will make an inferior kimchi.
[quote=K12144;62938704]It's usually made with fish sauce and/or shrimp paste. There are people who think omiting those things will make an inferior kimchi.
/QUOTE]
Oh well, I omit them anyway and mine tastes fine to me. I mean, it IS for me so I don't care what anyone else thinks - LOL.
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