KimChi

[HD]

I seen RH talking about this, and it peaked my interest. I've always heard about it, but never have tried it. This morning in Cub, I saw a jar of it my the vegetables, that was almost 7 bucks a jar. I got home and googled how to make it....man that's a long process! I can see why they charge what they charge!

Have any of you tried this? (besides RH)

It looks tasty, just don't know if the work is worth the final product?

HD

[dew2]

I seen RH talking about this, and it peaked my interest. I've always heard about it, but never have tried it. This morning in Cub, I saw a jar of it my the vegetables, that was almost 7 bucks a jar. I got home and googled how to make it....man that's a long process! I can see why they charge what they charge!

Have any of you tried this? (besides RH)

It looks tasty, just don't know if the work is worth the final product?

HD

We make it now an then.Look up quick Kimchi recipes,I always wanted to try the clay pot burried for months. Never did and I believe our climate is close to the same as Korean climates!!
 The quick ones are good never had real stuff.A best buddy is married to a Korean girl, she has some recipes but Kimchi is not one she does cause of the hassles!! When their out she always picks my gardens and says this would make great Kimchi but I dont want to take the time.Kinda a bummer! I'd like to try the aged stuff!!

[Reinhard]

I make it all the time.  Nappa Kimchi is one of about 180 different kinds but it's the most common made by Koreans.  if you have a Asian store near you, y ou can buy larger containers, cheaper and many varieties.  On my site I have a real quick one that I call cucumber kimchi.  I have some right now in the fridge.  takes just a few minutes to make.  The nappa or Chinese cabbage kimchi takes more time but I love it.  I also put daikon radish in it as well.  It's healthy for you but you have to like spicy stuff. 

I have tried that stuff in the jar you talk about.  It's ok but spendy like you mentioned.  Let me know if you want to make your own and I will give you the recipe [nappa kimchi].  It get's addicting.  My whole family makes it and many friends.  I could go on and on but try that quick cucumber kimchi once.  Keep in mind, not all kimchi's are the same or taste the same but the cucumber kimchi is something you can eat within a couple of hours while others you have to wait a few days before you dig in.  Many recipes call for crushed red pepper.  Yes that works but the best kimchi uses Korean ground hot pepper that I get from the Asian store.  Not only gives you some heat but flavor as well.  good luck.



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[Reinhard]

Here is the red pepper I use.  Believe me it makes a difference.  It's not as hot as crushed red pepper but hot enough and the plus is the flavor it gives.  If you can't get it where you live I could send you some if you get into making y our own and tell you the amount to use.  I believe kimchi is one of the top healthiest foods in the world.  My X wife was Korean and passed away years ago.  She taught me much that I know now about Korean foods just by watching her.  Both of my daughters are from her and they make kimchi on a regular basis.  good luck.



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[HD]

Ohhhh....I like heat! You should see my pepper garden.
I've eaten some stuff, that most folks cringe at without batting an eye.....

[dew2]

Ohhhh....I like heat! You should see my pepper garden.
I've eaten some stuff, that most folks cringe at without batting an eye.....

Hahaha those ghost peppers you mentioned in another post made me think>"does this guy have a cast iron stomach and exit hole Wow I could eat hot peppers and many at a sitting but GHOST's no way!!

 Reinhard ever do the clay jar for months??Even if not buried but a simulated environment? thats what I'd like to try. I dont even know if the jar should be clay or a inside finished?Guess google can say if I can get off my butt! but you have a method?

[Reinhard]

No never did the clay deal.  I remember when I was in Korea walking through some of the village's you could smell the kimchi that was fermented for months.  I love kimchi but not for that long.  Even the nappa kimchi I let ferment for a spell but only to the point where it still has the crunch and doesn't get to the point of what your talking about.  Now Koreans love it but I haven't gotten used to that long of a fermented time.  I haven't made the nappa kimchi for awhile because the cucumber kimchi is so easy to make and is very good but the nappa kimchi is hands down the best.  After I get back from vacation up north I will make some and post pic's of the step by step.  good luck.

[dew2]

 Hard to find the buried recipe,I been searching ofr awhile.This one says a glazed clay pot.I'm gonna try it.The fermentation was burried for steady temps which a fridge can supply.Good read and a recipe soon put together.Just came from willmar today so next week and only a 32 oz jar I'll try as a beginnng
http://kimchimari.com/no-crazy-kimchi-how-to-ripen-kimchi/

[LPS]

I was just telling my wife today about RH's cuke Kimchi.   I may do that for the first time tomorrow.  Thanks for the offer on the Cure #1 RH.  I ordered a pound of it on Amazon.   I appreciate the offer..   

[Reinhard]

That pound will last you for awhile for sure LPS.  Dew, that fermented kimchi you are wanting is called "Winter Kimchi" over in Korea.  The reason is because it's kept under ground the whole winter because no cabbage can grow during that time and so the kimchi they made prior to that period can be eaten during the winter month's.  I do not like it once it starts to get to the fermented stage when it gets soft and smelly.  Still edible but believe me you will have to open the windows in the house once you open it.  I eat it fresh and i keep it up to one month but no longer but hey, personal preference.  Many of my Korean friends still make this tradition happen.  It's a great side dish for rice for example and is used in other meals such as soups for example.  good luck.

[Reinhard]

For those who want to learn more about Kimchi and other Korean foods check out this site.  Maangchi Korean Recipes.  This lady is No. one and has great video's and step by step.  Check out the way she makes Kimchi.  That is the way I do it.  I knew most of the foods she makes before I found this lady on the puter but she is the best.  My X wife taught me the foods and she would of loved to meet this lady, I'm sure.  good luck.

[HD]

I believe that I am going to make some of the cabbage style. But, I'm pretty sure that we don't have that pepper up here. Maybe have make a run to the cities. The cucumber one looks good as well,  maybe make that one to. 

[dew2]

 We have 2 oriental stores in Willmar, I am going to check for the peppers reinhard showed.If they dont have any Heres some on the ebay
http://www.ebay.com/sch/i.html?_from=R40&_trksid=p2055119.m570.l1313.TR0.TRC0.H0.XKorean+redpepper+powder.TRS0&_nkw=Korean+redpepper+powder&_sacat=0

[Reinhard]

Lot to choose from there.  Great for those who don't have an Asian store near them.  The one I go to here is a Korean store but I'm sure others will have it.  Mine is called Seoul Foods.  good luck.

[dew2]

Lot to choose from there.  Great for those who don't have an Asian store near them.  The one I go to here is a Korean store but I'm sure others will have it.  Mine is called Seoul Foods.  good luck.

I darn near came to asking if I could get a sample from you. Then after I read of it and its heavy flavor without much heat, I decided I,d just get a lb or if the local store has it some from there. Because I'm sure it has many uses and I never tried it!!

[Reinhard]

It does have heat, just not as much as the crushed red pepper you normally buy, but it does have heat.  It is crushed red pepper but grown over there.  Sure would like to get some of those seeds to grow some over here.  There is a difference.  While the crushed red pepper you buy here basicly gives you just heat, this stuff gives you heat [a  tad less than the stuff here] but adds flavor as well.  Hard to explain but that's the way I see it.  My X wife used to tell me that it's a blend of hot peppers, but I'm not sure on that as well.  good luck.

[Reinhard]

Used my spiralizer for some fresh cucumber kimchi today because I made some hot Korean chicken to go with it.  Surprised my wife asked for the hot chicken for today but i'm very OK with it.  It's really a meal for cooler months but we will deal with it.  good luck.



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