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Invisibledr_gonz

Registered: 08/18/03
Posts: 44,654
. [Re: falcon]
    #9767442 - 02/09/09 06:10 PM (15 years, 1 month ago)

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Offlinefalcon
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Registered: 04/01/02
Posts: 8,036
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Re: issues with my kimchi making [Re: dr_gonz]
    #9780231 - 02/11/09 06:51 PM (15 years, 1 month ago)

I like to start eating it after about 5 days when
it is fermented at room temp.
I don't know how log it will take for the pint, I'm
taking a small taste of it once or twice a day.

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Offlinejomama
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Registered: 08/09/01
Posts: 189
Loc: pasadena, ca
Last seen: 1 year, 3 months
Re: issues with my kimchi making [Re: falcon]
    #9781167 - 02/11/09 09:24 PM (15 years, 1 month ago)

whoa whoa there.  This thread was brought to my attention by Geokills, and I think I might be able to direct you to some helpful sites.  It's so frustrating when a long recipe doesn't turn out right, especially if you've tried it more than once!

I've never made Kimchi myself, but I've eaten a shit ton of it in my lifetime, and I am a big fan of Korean cuisine.  In my own quest to tackle Korean cuisine in the kitchen, I ran across the most wonderful blog http://www.maangchi.com/ ; It's written by a Korean woman Maangchi who immigrated to Canada, and then New York City.  She posts her own recipes of classic Korean dishes, and cooking you-tubes to demonstrates.  She is an active blogger, and will answer just about any Korean cooking question you have.  I'd want to marry her and make her my wife, if the law allowed.

Maangchi already has her Korean Kimchi recipe and you-tube on the site 

http://www.maangchi.com/recipes/kimchi-kaktugi

She makes kimchi and kaktugi...Yum!

While I have never made her kimchi recipe, I have made her Dokboki, Dwenjang chigae, and Yukgaejang (etc.) and they have all been right fucking on!

To those of you who have made it through this novel of a post, I hope it was helpful.  Let me know how your cooking comes out!

xoxoxox
d


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Offlinefalcon
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Re: issues with my kimchi making [Re: jomama]
    #9792740 - 02/13/09 09:33 PM (15 years, 1 month ago)



:omgawesome:

It hasn't fermented yet, but it tastes good.

I substituted leeks for the Asian Chives, didn't use
oysters and I didn't make it very spicy, I used
1.5 ounces of ground hot pepper.

What do you do with the brine that comes off the
Cabbage and Radishes?

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Invisibledr_gonz

Registered: 08/18/03
Posts: 44,654
. [Re: falcon]
    #9815986 - 02/17/09 06:34 PM (15 years, 1 month ago)

.

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Offlinefalcon
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Re: issues with my kimchi making [Re: dr_gonz]
    #9821858 - 02/18/09 06:51 PM (15 years, 1 month ago)

The pint in the refridgerator is starting to sour
and it is still pretty crisp.

I'm not sure if it is a clone, the bacteria responsible
are on cabbage, it's nice to think that it jump started
the process.

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Offlinefalcon
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Re: issues with my kimchi making [Re: falcon]
    #9839696 - 02/21/09 03:47 PM (15 years, 1 month ago)

Quote:

falcon said:


:omgawesome:

It hasn't fermented yet, but it tastes good.

I substituted leeks for the Asian Chives, didn't use
oysters and I didn't make it very spicy, I used
1.5 ounces of ground hot pepper.

What do you do with the brine that comes off the
Cabbage and Radishes?




I made another batch of this but changed the recipe. Instead of 2 1/2 cups of salt, I used 2 ounces added to the Chinese cabbage. Instead of soaking for 4 hours, I soaked for 24 hours. The fluid that bled
from the cabbage I used to make the rice paste mixture.

The first batch with 2 1/2 cups of salt is tasty, but it is way to salty. So i didn't add any fish sauce to the rice paste mixture of the
second batch.

I didn't make the radish Kim chi in her recipe, but made some without
the rice paste,



Oh, yeah tasty, but even tastier, is to take the juice that
you have leftover after the fermentation and after you've eaten
the Kim chi and add some cut up onions and let it sit
in the refridgerator for a week or so. The onion
ferments and becomes mild flavored with a
taste akin to black morels.

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Invisibledr_gonz

Registered: 08/18/03
Posts: 44,654
. [Re: falcon]
    #9846347 - 02/22/09 07:48 PM (15 years, 1 month ago)

.

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Offlinefalcon
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Re: issues with my kimchi making [Re: dr_gonz]
    #9850261 - 02/23/09 01:43 PM (15 years, 1 month ago)

The pint in the refridgerator took 10 days to become noticeably sour.
I don't think you need the bag in the refridgerator,
but I'd make sure that all but the top of the Kim
chi is submerged in the brine for the best results.
The pint I made, was packed down so there was no air
spaces just cabbage and a little fluid.

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Offlinewiggles
Miffed a Milf
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Registered: 11/09/05
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Re: issues with my kimchi making [Re: dr_gonz]
    #9861807 - 02/25/09 10:34 AM (15 years, 1 month ago)

Real homemade kimchi is buried underground when its made (according to my 10+ Korean coworkers who were all born and raised there). I'd find out how cool the ground is in Korea and use that as a guide to your fermentation temperature. Also, keep away light.


--------------------


You can turn your back on a person, but never turn your back on a drug, especially when its waving a razor sharp hunting knife in your eye.
Hunter S. Thompson

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Invisibledr_gonz

Registered: 08/18/03
Posts: 44,654
. [Re: falcon]
    #10328681 - 05/12/09 06:23 PM (14 years, 10 months ago)

.

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Invisiblesoochi
Chef
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Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
Re: issues with my kimchi making [Re: dr_gonz]
    #10329768 - 05/12/09 09:39 PM (14 years, 10 months ago)

yeah, I think the fermentation temp is lower than that since it is traditionally buried in the ground. They also use raw oysters as the fermentation "seed"

I've never had the balls to make kimchi mostly because of the fear of food poisoning. I'm happy to buy it at my local Han au Rheum.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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InvisibleBrainiac
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Male


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋 Flag
Re: issues with my kimchi making [Re: soochi]
    #10330334 - 05/12/09 11:42 PM (14 years, 10 months ago)



--------------------
:Awesketch:

:cool: Fair is Fair :devil:

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Offlinefalcon
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Re: issues with my kimchi making [Re: dr_gonz]
    #11219732 - 10/10/09 08:42 AM (14 years, 5 months ago)

Quote:

dr_gonz said:
Falcon,

I've got it DOWN now, buddy. I've already eaten 4 gallons of it since this thread...




Ha! Excellent.

I started making Kim Chi for the winter again. First thing I did was go to the store and look at Sunja's Kim Chi, I like the proportions she uses. Started  a gallon using her recipe.

Last week I started some Green Tomato Kim Chi.



Seeded and chopped some green tomatos, chopped some onions and garlic, soaked some mustard seed, put all this together and then added some salt and sugar, pepper flakes and brine. It's been fermenting for about a week now. Tastes good. Initially the mustard seeds were sort of bitter, but by the fourth day, the bitterness was gone, they still have a hot bite.

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Invisibledr_gonz

Registered: 08/18/03
Posts: 44,654
. [Re: falcon]
    #11219736 - 10/10/09 08:44 AM (14 years, 5 months ago)

.

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Offlinefalcon
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Re: issues with my kimchi making [Re: dr_gonz]
    #11219738 - 10/10/09 08:46 AM (14 years, 5 months ago)

Ach, forgot about going straight the refridgerator. Thanks.

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