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Old 02-28-2014, 08:52 AM
 
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I have been trying to make it and finally trying today. I am following this recipe: Kimchi and Kkakdugi recipe - Maangchi.com

I am not doing the radish portion or the oysters. Other than those two, I am following it exactly. Any tips? They are now soaking in the salt bath as I type this. Have any favorite recipes for kimchi that you like or use?
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Old 02-28-2014, 12:36 PM
 
Location: Utah
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I don't have a recipe, but I'd be glad to stop by & be your "taste tester". yum! What time should I come over?
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Old 02-28-2014, 03:37 PM
 
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Tomorrow! Supposed to "ferment" overnight now.
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Old 02-28-2014, 03:52 PM
 
Location: Heart of Dixie
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We have a Korean grocery store that makes kimchee every two weeks. They make a cucumber kimchee (Oi Sobaegi) that is so good you have to reserve a jar of it as it sells-out so quickly.
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Old 02-28-2014, 03:55 PM
 
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Quote:
Originally Posted by Dirt Grinder View Post
We have a Korean grocery store that makes kimchee every two weeks. They make a cucumber kimchee (Oi Sobaegi) that is so good you have to reserve a jar of it as it sells-out so quickly.
I have seen a lot of kimchee at our grocer too but my oldest thinks it's a tad too spicy. No wonder has it calls for 4 cups of pepper powder! But the recipe I linked above let's you control the spice, I am lessening it for her.
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Old 02-28-2014, 04:25 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by momtothree View Post
I have seen a lot of kimchee at our grocer too but my oldest thinks it's a tad too spicy. No wonder has it calls for 4 cups of pepper powder! But the recipe I linked above let's you control the spice, I am lessening it for her.
It's allways best to get as close as possible to your food - that way you control exactly what goes into it.
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Old 03-01-2014, 08:47 AM
 
Location: So Ca
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Quote:
Originally Posted by momtothree View Post
I have been trying to make it and finally trying today. I am following this recipe...
Let us know how it turns out. I've used a recipe from a Korean coworker (his has about 6 ingredients), which is very good.
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Old 03-01-2014, 02:22 PM
 
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Originally Posted by CA4Now View Post
Let us know how it turns out. I've used a recipe from a Korean coworker (his has about 6 ingredients), which is very good.
The initial taste was actually quite good despite all the pungent ingredients in it. I think the sweet rice porridge does wonders to round out all the flavors.

Will know more tonight as it will be have been 24 hours. Recipe said 24 to 48 hours. Please share your recipe.
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Old 03-02-2014, 06:44 AM
 
Location: Florida (SW)
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I tried to make it and it didn't ferment....we get the supermarket variety when necessary....a local Korean family market makes their own...but it is really not spicy or pungent enough for us......we get a large jar from an Asian Market...shipped in from Brooklyn NY.....it is very good! Good enough that I probably wont try to make my own again....unless my supply dries up.
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Old 03-02-2014, 01:04 PM
 
Location: So Ca
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Quote:
Originally Posted by momtothree View Post
Please share your recipe.
Kimche

1 head celery cabbage
3 T salt
4-6 green onions, chopped
2-3 cloves garlic, minced
1/2 t crushed hot red pepper (cayenne pepper)
1 t chopped ginger root

Cut cabbage into 1 1/2" strips. Soak in salted water to cover, 8-10 hours. Drain. Combine cabbage with salt, onions, garlic, pepper and ginger root. Mix well and turn into a glass container with lid. Cover and refrigerate 24 hours before eating. Makes 1 quart.
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