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 snoot
•ursa • major•
 
Registered: 01/30/05
Posts: 3,497
Loc: city of funk
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 kim chi
#8138587 - 03/12/08 07:48 PM (5 months, 22 days ago) |
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I know someone has an awesome kim chi recipe, I love the stuff, especially hand made stuff that's aged for awhile.
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dont worry, only fools worry
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".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
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leftysurprise
Hacking theMycelial Network
Registered: 06/21/05
Posts: 8,427
Loc: Florida
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Re: kim chi [Re: snoot]
#8138938 - 03/12/08 08:41 PM (5 months, 22 days ago) |
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we seem to have alot in common when it comes to culinary likes and dislikes snoot. i absolutely LOVE a good kim chi. never had a home made batch, but i buy it from the stores sometimes, my uncle brought the best kim chi home from south korea a few years back. havent found anything to rival it since.
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"This country, with its institutions, belongs to the people who inhabit it. Whenever they shall grow weary of the existing government, they can exercise their constitutional right of amending it, or their revolutionary right to dismember or overthrow it. "
~Abraham Lincoln
“If I had a quarter for every time I said I had a nickel, I would have five times as much theoretical money. ”
~Stephen Colbert
“I contend we are both atheists, I just believe in one fewer god than you do. When you understand why you dismiss all the other possible gods, you will understand why I dismiss yours.”
~Stephen Roberts
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LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
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Re: kim chi [Re: snoot]
#8142043 - 03/13/08 04:14 PM (5 months, 22 days ago) |
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Katoogi = amazing
kim chi is very love-or-hate.
Being korean, it's funny for me to see which kind of people end up enjoying it the first time they try it and such.
I've realized Indian people love kim chi, and Eastern Europeans love it even more.
I know a Romanian girl who comes over sometimes and just asks me to fill a bowl of kim chi.
It freaks me out when people eat it straight up.
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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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geokills
······· º¿°·······
Registered: 05/08/01
Posts: 13,157
Loc: city of angels
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This Estonian/Ukranian/Russian/Polish man don't deny the deliciousness of the kim chi!
Is Katoogi a brand name or a style?
Why does eatin' it "straight up" freak you out?
A lot of people say bacon bits are supposed to accompany other dishes, but I eat that shit with a spoon! 
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leftysurprise
Hacking theMycelial Network
Registered: 06/21/05
Posts: 8,427
Loc: Florida
Last seen: 6 hours, 7 minutes
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Quote:
LiquidSmoke said:
Katoogi = amazing
kim chi is very love-or-hate.
Being korean, it's funny for me to see which kind of people end up enjoying it the first time they try it and such.
I've realized Indian people love kim chi, and Eastern Europeans love it even more.
I know a Romanian girl who comes over sometimes and just asks me to fill a bowl of kim chi.
It freaks me out when people eat it straight up.
straight up or not at all!! 
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"This country, with its institutions, belongs to the people who inhabit it. Whenever they shall grow weary of the existing government, they can exercise their constitutional right of amending it, or their revolutionary right to dismember or overthrow it. "
~Abraham Lincoln
“If I had a quarter for every time I said I had a nickel, I would have five times as much theoretical money. ”
~Stephen Colbert
“I contend we are both atheists, I just believe in one fewer god than you do. When you understand why you dismiss all the other possible gods, you will understand why I dismiss yours.”
~Stephen Roberts
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LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
Posts: 17,453
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 6 hours, 57 minutes
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Katoogi is the type of kim chi that uses cubed radish instead of cabbage.
The texture is alot like, much crisper, and the flavor is a little sweeter than cabbage kim chi.
It's amazing with korean bbq. Probably the best suited type of kim chi for it.
People who eat kim chi straight up is frightening, because it's such a strong pungent flavor.
It's alot more like someone eating straight pickles or sour craute.
Just wierd to me.
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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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leftysurprise
Hacking theMycelial Network
Registered: 06/21/05
Posts: 8,427
Loc: Florida
Last seen: 6 hours, 7 minutes
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Quote:
LiquidSmoke said:
Katoogi is the type of kim chi that uses cubed radish instead of cabbage.
The texture is alot like, much crisper, and the flavor is a little sweeter than cabbage kim chi.
It's amazing with korean bbq. Probably the best suited type of kim chi for it.
People who eat kim chi straight up is frightening, because it's such a strong pungent flavor.
It's alot more like someone eating straight pickles or sour craute.
Just wierd to me.
is that raddish that most americans know of, or daikon? i LOVE tempura daikon.
oh and i also LOVE eating plain pickles and ive been known to eat bowls of plain sauerkraut. 
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"This country, with its institutions, belongs to the people who inhabit it. Whenever they shall grow weary of the existing government, they can exercise their constitutional right of amending it, or their revolutionary right to dismember or overthrow it. "
~Abraham Lincoln
“If I had a quarter for every time I said I had a nickel, I would have five times as much theoretical money. ”
~Stephen Colbert
“I contend we are both atheists, I just believe in one fewer god than you do. When you understand why you dismiss all the other possible gods, you will understand why I dismiss yours.”
~Stephen Roberts
Edited by leftysurprise (03/13/08 05:51 PM)
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LiquidSmoke
My title iscooler thanyours - DBK
Registered: 09/04/01
Posts: 17,453
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 6 hours, 57 minutes
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they use dicon raddish, those large long ovale ones...
Sometimes they'll cut it longitudely.
Y'all are crazy man.
Here's a tip. If you have kim chi that's beginning to over-ripen, it's best to throw it all in a big pot with an equal part either water or chicken broth. Throw in some cuts of brazed pork/beef, leftover steak meat, and let it all simmer in a pot for several hours.
Put it on rice.
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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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leftysurprise
Hacking theMycelial Network
Registered: 06/21/05
Posts: 8,427
Loc: Florida
Last seen: 6 hours, 7 minutes
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sounds delicious. ill have to try that out.
--------------------
"This country, with its institutions, belongs to the people who inhabit it. Whenever they shall grow weary of the existing government, they can exercise their constitutional right of amending it, or their revolutionary right to dismember or overthrow it. "
~Abraham Lincoln
“If I had a quarter for every time I said I had a nickel, I would have five times as much theoretical money. ”
~Stephen Colbert
“I contend we are both atheists, I just believe in one fewer god than you do. When you understand why you dismiss all the other possible gods, you will understand why I dismiss yours.”
~Stephen Roberts
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falcon
Registered: 04/01/02
Posts: 2,220
Last seen: 4 hours, 8 minutes
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Re: kim chi [Re: snoot]
#8153236 - 03/16/08 12:49 PM (5 months, 19 days ago) |
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I think the simple recipes for kim chi are the best, I made 4 gallons this fall.
2 1/2 gallons using this simple recipe:
1 pound coarsely chopped Napa cabbage, I cut it into about 1 inch squares, you can cut it any size you like.
Large clove of garlic thinly sliced
2 green onions sliced
1/2 teaspoon of finely choppped ginger
1 to 2 teaspoons of salt
1/2 teaspoon of hot pepper pwdr
If you don't have enough liquid to cover use
1 to 2 teaspoons of salt per cup of water.
I also made about a 1 1/2 gallons using the same recipe and I added some anchovy paste, the anchovy paste was a nice addition.
I ferment at 65 to 70F for 7 days and then refrigerate it keeps working in the refrigerator. The taste improves for about two months.
Watercress and broccoli added to the mix make good additions:
http://www.shroomery.org/forums/showflat.php/Number/5226890#Post5226890
I go light on the hot pepper powder.
I did take some hot pepper powder and added water made a runny paste and added 2 tsps of salt per cup then added some juice
from some finished kim chi and put it in the refrigerator and let it ferment at like about 40 degrees.
Turned out pretty good, made a nice condiment to add to soups.
Edited by falcon (03/16/08 06:05 PM)
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snoot
•ursa • major•
Registered: 01/30/05
Posts: 3,497
Loc: city of funk
Last seen: 7 hours, 40 minutes
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Re: kim chi [Re: falcon]
#8155006 - 03/16/08 08:48 PM (5 months, 18 days ago) |
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Righteous, this is just what I was looking for. I was talking to some girls I know who's parents make en excellent kim chi, and she stresses the importance of soaking the cabbage in a brine for awhile, which not only adds flavor to the cabbage but works the texture a bit to make it exceptional.
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dont worry, only fools worry
~~~
".. and sometimes I'll just bring out those funny noises that feel good too me." - B.B. King
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind."
~ Dr. Seus
Production Gourmet
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