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dr_gonz
Registered: 08/18/03
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falcon
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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) |
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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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jomama
member
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Re: issues with my kimchi making [Re: falcon]
#9781167 - 02/11/09 09:24 PM (15 years, 1 month ago) |
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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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falcon
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Re: issues with my kimchi making [Re: jomama]
#9792740 - 02/13/09 09:33 PM (15 years, 1 month ago) |
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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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dr_gonz
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falcon
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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) |
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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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falcon
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Re: issues with my kimchi making [Re: falcon]
#9839696 - 02/21/09 03:47 PM (15 years, 1 month ago) |
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Quote:
falcon said:
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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dr_gonz
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falcon
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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) |
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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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wiggles
Miffed a Milf
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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) |
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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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dr_gonz
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soochi
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Re: issues with my kimchi making [Re: dr_gonz]
#10329768 - 05/12/09 09:39 PM (14 years, 10 months ago) |
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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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Brainiac
Rogue Scientist
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Re: issues with my kimchi making [Re: soochi]
#10330334 - 05/12/09 11:42 PM (14 years, 10 months ago) |
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How long do you ferment the vegetables? I wish I had an easy answer to this question. “Ferment until ripe,” many recipes advise, but ultimately you will have to decide when it is ripe. Sour flavor—from lactic acid—develops over time. Longer fermentation translates to tangier flavor. This happens more quickly in warm temperatures than in cool ones. If you start your ferment at harvest time, in the autumn, as temperatures are dropping, it can ferment for six months or longer. This is how people survived before refrigeration and globalized food. Many people, however, prefer the flavor of a mild ferment to that of a strongly acidic one. When you are first experimenting, taste your ferments early and often. Serve some after three days, then three days later, and again three days after that. Familiarize yourself with the spectrum of flavors that fermentation can create and see what you like.
-------------------- Fair is Fair
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falcon
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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) |
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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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dr_gonz
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falcon
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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) |
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Ach, forgot about going straight the refridgerator. Thanks.
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