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 Pinhead
Oregano
Registered: 05/13/00
Posts: 1,814
Loc: Hootersville
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 Kimchi
#5115403 - 12/28/05 01:29 PM (3 years, 12 days ago) |
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I really like this stuff! Easy to make too. They say that it lowers cholesterol, prevents bird flu, etc. Whether it does or not, this stuff is great. Anyone have their own recipe that they would care to share for Kimchi? So far I've just been using the pre-packaged spice mix.. But this is going to change.
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GabbaDj
Sir
Registered: 04/08/01
Posts: 17,162
Loc: By The Lake
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Re: Kimchi [Re: Pinhead]
#5116434 - 12/28/05 06:54 PM (3 years, 12 days ago) |
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A friend of mine years and years ago used to make that stuff. She got me hooked but its been about 8 years since Ive had any.
Except for the tiny side I get at some restaurants but that dont count.. I like it spicy.
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GabbaDj
FAMM.ORG C8.com http://www.beatsopjefiets.com/
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Stein
Registered: 07/02/03
Posts: 31,146
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Re: Kimchi [Re: Pinhead]
#5118332 - 12/29/05 09:38 AM (3 years, 11 days ago) |
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I love that shit too. I can buy it in the spice ricer section of my supermarket, but it's too damn salty.
When I was little I remember eating kimchi and it was wonderfully hot and not nearly as salty as the shit they sell in the spice ricer section.
Although, I believe the stuff I had as a kid was home made.
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Pinhead
Oregano
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Posts: 1,814
Loc: Hootersville
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Re: Kimchi [Re: Stein]
#5125504 - 12/31/05 09:08 AM (3 years, 9 days ago) |
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You should make your own. You can Google all kinds of recipes for the stuff. I've been rinsing the salt off a little after brining. I don't like it too salty either.
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 falcon
Registered: 04/01/02
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Re: Kimchi [Re: Pinhead]
#5150836 - 01/07/06 01:35 PM (3 years, 2 days ago) |
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 Thanks for the reminder I've been thinking about making it again. 
Pinhead have you made any using seafood in it yet?
I really like it too. I haven't made it in a while though. When I did make it is was with cabbage, garlic, hot peppers and onions. I used a sourkraut recipe and upped the salt by 50%. Like a 1 1/2 tsp salt per pound of stuff and 1 1/2 tsp of salt per cup of brine. Mostly mine was cabbage though. The more other veggies you have in proportion to the cabbage the more salt you need.
I'm thinking about making some with mushrooms as an ingredient. Has anyone done this?
Here's a page with a nice overveiw the different kinds of kim chi: http://www.marimari.com/content/korea/best_of/kimchi/kimchi.html
Quote:
from the above page
Wrapped Kimch'i (Possam Kimch'i)
A wide range of ingredients, including seafood, fruits, mushrooms, and nuts, is wrapped in the softened outer leaves of cabbages. This brings about a highly delicious and nutritious side dish, which is convenient to serve. As it is wrapped, it has also been called po (wrapped) kimch'i or sok (stuffed) kimch'i.
This recipe uses mushrooms that are wrapped in prewilted cabbage.
Has anyone added mushrooms and fermented them with the Kim chi?
I think oyster mushrooms might be good this way. I'm not sure how much salt you would need to keep the oyster mushrooms from growing.
Edited by falcon (01/07/06 01:36 PM)
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LiquidSmoke
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Re: Kimchi [Re: Pinhead]
#5150939 - 01/07/06 02:14 PM (3 years, 2 days ago) |
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yeah i looooove kim chi.
although being korean i don't really like to add other shit into the fermentation, maybe green onions but that's about it.
i know the traditional recipe for making kim chi you have to store it and let it sit for several days/weeks, i'm unsure about the actual time duration.
but yeah i love it, was raised on kim chi.
i think it's best with some fresh steamed rice, and a side of korean bbq or fried spam. bulgoggi, kalbi, etc.
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Kurenchai
Gnome
Registered: 11/24/05
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Nothing much to say except, kimchi is DANK!
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things that are oooobvious...
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Pinhead
Oregano
Registered: 05/13/00
Posts: 1,814
Loc: Hootersville
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Re: Kimchi [Re: falcon]
#5156126 - 01/08/06 08:34 PM (3 years, 1 day ago) |
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Haven't used any seafood in mine yet, just Nappa cabbage bok choy, onion..stuff like that. Dank means "good" right?.. yeah, then I agree!
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GabbaDj
Sir
Registered: 04/08/01
Posts: 17,162
Loc: By The Lake
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Quote:
i think it's best with some fresh steamed rice, and a side of korean bbq or fried spam. bulgoggi, kalbi, etc.
Ive only had it with cold rice but it was always sooooo damn good.. Got to love those who make the stuff because they ALWAYS have rice and Kim Chi around.
A friends mom used to make me a bowl every time I stoped by and Id kiss her on the cheek for it.. I used to think she wanted to do me but it was more that I just loved her Kim Chi and she loved to feed me...
She always had two BIG gallon sized jars of the stuff in the fridge and the rice cooker was on the counter and always full of stickey rice 
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GabbaDj
FAMM.ORG C8.com http://www.beatsopjefiets.com/
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Mcdoopy
Fungus Face
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Re: Kimchi [Re: GabbaDj]
#5157288 - 01/09/06 02:19 AM (3 years, 23 hours ago) |
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I'm hungry for some now 
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Kurenchai
Gnome
Registered: 11/24/05
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Re: Kimchi [Re: Mcdoopy]
#5161191 - 01/10/06 12:57 AM (3 years, 1 hour ago) |
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Geez GabbaDj, my old friends mom (she's from the philipines) used to make me kimchi, biku, and rice all the time just like you're saying, and i thought she wanted to do me, lol! Turns out i was just a horny teenager...
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things that are oooobvious...
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falcon
Registered: 04/01/02
Posts: 2,635
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Re: Kimchi [Re: Pinhead]
#5226890 - 01/26/06 04:56 PM (2 years, 11 months ago) |
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I made some about two weeks ago. Turned out pretty tasty.
10 ounces of watercress
16 ounces of red radishes sliced
4 ounces of broccoli
4 ounces of cauliflower
1/2 small onion sliced
2 small cloves of garlic diced
1 tsp of fine dice ginger
1 fine sliced hot pepper
I used 1 1/2 tsp of salt per pound of stuff(6 tsp of salt) and 1 1/2 stp of salt per 8 ounces of water to cover. This was a little to salty it still soured though and I diluted it after 10 days, poured some liquid off and added some water.
Too much ginger, though it is good in it, the soapy flavor in ginger stands out a little too much for my tastes with this much ginger in it. Should have put more hot peppers in.
I started some last night.
1 pound of napa cabbage sliced
1 pound of pok choy slice
1/2 small onion
2 small garlic sliced
tsp of pepper flakes
1 small shrimp diced
1/2 tsp of fine dice ginger added the second day
salt same as in above recipe
This is the first time I've added seafood to kimchi.
I think you can substitute anything in the cabbage family for the napa cabbage and bok choy. The water cress and radishes in the first recipe turned out really good. The red color leached out of the radishes though.
I haven't done any with mushrooms in it, I couldn't find any recipes with mushrooms in it, so I going to hold off on that a while.
edit 1/28/06 I found a reference to using a mushroom, Pleurotus eryngii in the fermentation
of kimchi, http://english.gg.go.kr/news/viewToday.jsp?seq=380
Edited by falcon (01/29/06 10:07 PM)
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bit_slice
A. Renee
Registered: 12/12/05
Posts: 187
Loc: america, fuck yeah
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Re: Kimchi [Re: Stein]
#5228108 - 01/26/06 08:05 PM (2 years, 11 months ago) |
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Quote:
Stein said:
I love that shit too. I can buy it in the spice ricer section of my supermarket, but it's too damn salty.
i don't like it when it is too sweet either.
but a good kimchi is a beautiful thing. mmmmmmm
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falcon
Registered: 04/01/02
Posts: 2,635
Last seen: 8 hours, 13 minutes
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Re: Kimchi [Re: Pinhead]
#5240466 - 01/29/06 10:26 PM (2 years, 11 months ago) |
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I started a batch with mushrooms in it. I used about 2 ounces of fine chopped lobster mushrooms. I finished off the other two batches I made. The shrimp even a little bit gives it a good flavor. I'm going to buy some dry shrimp to put in though, I will feel a little safer making it this way.
recipe for the one with mushrooms
3 1/2 lbs slice cabbage - head cabbage, it cost's a lot less than napa
1/2 lb sliced kale
1/2 small onion thin slice - green onions are expensive now
2 cloves of garlic fine chop
2 ounces (volume) of fine chopped dried lobster mushrooms
- I soaked the lobster mushrooms in a brine of 1 tablespoon of salt to
16 ounces of water for four hours before adding to the cabbage mixture
I mixed the cabbage and the Kale in bowl and spread 5 tsp of salt on it. I also tossed in a brine of 16 ounces of water and 2 tsp of salt. After four hours I added the soaked lobster mushrooms and the brine they were soaking in. Then I added 1 tablespoon of pepper flakes. Put it all in gallon container
and some brine to cover.
After five days it tastes pretty good, it is starting to get sour, I added some ginger on the fourth day and gobo, burdock root on the third day.
Edited by falcon (02/02/06 09:54 PM)
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dr_gonz
Right where I belong
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Re: Kimchi [Re: falcon]
#9197428 - 11/06/08 06:47 PM (2 months, 1 day ago) |
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i might attempt to make some this weekend.
my addiction to sunja's spicy kimchi is getting expensive!! SO GOOD
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"No problem can be solved from the same level of consciousness that created it." -Albert Einstein
War is Peace - Freedom is Slavery - Ignorance is Strength
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dr_gonz
Right where I belong
Registered: 08/18/03
Posts: 24,663
Loc: If not Now, when?
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Re: Kimchi [Re: dr_gonz]
#9197498 - 11/06/08 07:00 PM (2 months, 1 day ago) |
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"No problem can be solved from the same level of consciousness that created it." -Albert Einstein
War is Peace - Freedom is Slavery - Ignorance is Strength
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Kid_Orgo
is a fieldstone shithouse
Registered: 09/24/03
Posts: 3,618
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Re: Kimchi [Re: dr_gonz]
#9219795 - 11/10/08 06:22 PM (1 month, 28 days ago) |
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Don't forget the anchovy, man.
FISH SAAAAAAUCE!
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He was a cowboy in one of the seven days a week fights. No business, no hangout; no friends, nothing; just what you pick up and what you need.
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dr_gonz
Right where I belong
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Posts: 24,663
Loc: If not Now, when?
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im wondering if Sunja uses fish sauce?
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"No problem can be solved from the same level of consciousness that created it." -Albert Einstein
War is Peace - Freedom is Slavery - Ignorance is Strength
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DarkLiberty
Ethereal Eater of Souls
Registered: 09/08/08
Posts: 60
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 Re: Kimchi [Re: dr_gonz]
#9233773 - 11/12/08 09:10 PM (1 month, 26 days ago) |
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this is my first post on this part of shroomery. :]
i tend to like my fish paste nonexistant in my kimchee. but i do like it on the extra spicy side. its so spicy my not-korean father once told me i could use it as a pesticide. my grandmother tends to make it a little sweeter and less garlic-y than mine as well. i guess its a young person thing.
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"All Bibles or sacred codes have been the causes of the following Errors:
1. That Man has two real existing principles: Viz: a Body & a Soul.
2. That Energy, call'd Evil, is alone from the Body; & that Reason, call'd Good, is alone from the Soul.
3. That God will torment Man in Eternity for following his energies.
But the following Contraries are to these are True:
1. Man has no Body distinct from his Soul; for that call'd Body is a portion of the Soul discern'd by the five Senses, the chief inlets of Soul in this age.
2. Energy is the only life, and is from the Body; and Reason is the bound or outward circumference of Energy.
3. Energy is Eternal Delight."
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dr_gonz
Right where I belong
Registered: 08/18/03
Posts: 24,663
Loc: If not Now, when?
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i cant find the proper red pepper powder 
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"No problem can be solved from the same level of consciousness that created it." -Albert Einstein
War is Peace - Freedom is Slavery - Ignorance is Strength
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