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OfflineLiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: falcon]
    #12165960 - 03/08/10 05:24 PM (13 years, 10 months ago)

oooo broccoli kim chi?



that's a new one for 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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Offlinefalcon
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
    #12166325 - 03/08/10 06:27 PM (13 years, 10 months ago)

It's good, it ferments faster than the cabbages, not sure why, maybe the flowers offer more surface area for the fermentation to take place on.


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Invisibledr_gonz
Registered: 08/18/03
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. [Re: falcon]
    #12166561 - 03/08/10 07:13 PM (13 years, 10 months ago)

.


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Invisiblekoraks
Registered: 06/02/03
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: dr_gonz]
    #12168682 - 03/09/10 03:11 AM (13 years, 10 months ago)

Ok, so I hauled my butt over to the supermarket yesterday, got myself a napa cabbage and used it to make my first kimchi. Chopped up some carrots as well, brined with the napa for about 2.5hrs, rinsed, stuffed into jars with dried/ground ginger (didn't have any fresh on hand), some thai chilies and some fresh garlic. I added a dash of kikkoman to about half of the kimchi. Let's see how it works out :thumbup:


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OfflinegeokillsA
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: koraks]
    #12211897 - 03/16/10 10:42 AM (13 years, 10 months ago)

So how was it?  Pic's?


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Invisiblekoraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills] * 1
    #12212670 - 03/16/10 01:18 PM (13 years, 10 months ago)

Yes, right, well, I suppose you're entitled to a little update, indeed. So basically everything went well, that is, the process worked. But perhaps next time I'm going to put those jars a little bit sooner into the fridge. This time, I let them ferment for about 4 days until I refrigerated them. I stir fried the kim chi Saturday, and it tasted ok, but a bit too acidic to my taste. Also, next time, I'll be using a Turkish pepper/pimento mix that I hope will have a better coloration/heat ratio. I used small, very hot Indonesian peppers for this batch, but I added some paprika (the kind you'd use for goulash) for color. Flavor-wise, that doesn't seem like the best route. Finally, I used ground and dried ginger because I had that in my cupboard, but next time, I'll be using fresh ginger.

Two quick snaps of this batch:



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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12213741 - 03/16/10 04:11 PM (13 years, 10 months ago)

I'm definitely giving this a whirl.  :thumbup:  Thanks for the pictorial!


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OfflinegeokillsA
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: koraks]
    #12214804 - 03/16/10 07:00 PM (13 years, 10 months ago)

The lighting on your kimchi looks so ominous!  Interesting substitutions you broke out there, sorry it didn't turn out as well as you might have liked but hell the experience was surely worth it!

Quick question with regard to your Turkish pepper proposition, is it Aleppo pepper?  I bought a sack of this stuff a couple moons ago for the first time and have fallen in love.  Way milder than most peppers I use, but that just means I can really stack it on!  It's got a nice sweetness to it and won't burn the tongues of the sensitive; really one of my new favorite spices.

I will try a batch of kimchi with it in the near future. :yesnod:
falcon's broccoli also looks and sounds delicious. :thumbup:

Looking back, dr_gonz' kimchi looks absolutely deadly in the most delicious way.  Gittdamn, look at all them reds! :biggrin:

Newbie, you'd best be postin' pictures of your new fermi-stash! :laugh:


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Invisiblekoraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12216930 - 03/17/10 03:02 AM (13 years, 10 months ago)

Quote:

geokills said:
The lighting on your kimchi looks so ominous!  Interesting substitutions you broke out there, sorry it didn't turn out as well as you might have liked but hell the experience was surely worth it!



It definitely was, and there'll be repeat experiences. As an initial try, this wasn't too bad at all. Actually, we had friends come over for dinner, and one of them had recently been in Korea for a conference. She attested that my kim-chi tasted just like the Korean version she had had there.

Quote:

Quick question with regard to your Turkish pepper proposition, is it Aleppo pepper?



That might very well be the case; I'll have to check if they actually list the ingredients in any sort of detail. I haven't opened the package yet, so I'm not sure what it tastes like, but since I got it from a Turkish shop, I suspect that it could very well be Aleppo-based.


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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12225668 - 03/18/10 04:15 PM (13 years, 10 months ago)

Quote:

dr_gonz said:
Thanks dude. I will make a kombucha tek after the next batch finishes.






I'm all ears on this as well.  I'd love an easy to follow, well organized pictorial for Kombucha.  I've heard so much about it, but never really read any recipes or even bothered.





Quote:

geokills said:

Newbie, you'd best be postin' pictures of your new fermi-stash! :laugh:





Will do.  I just hope all that produce is available at the supermarket.  I'll stop by tomorrow after work. (payday, w00t!)  And you KNOW I have some canning jars laying around, being a member of this site for 6 years now and all.  :lol:


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OfflineHypercube
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12248486 - 03/22/10 11:59 AM (13 years, 10 months ago)

I just whipped up a batch of this mean stuff yesterday, pretty much in line with Maangchi's recipe:


I loaded it up with :sriracha: and damn it is good!  Maybe too heavy on the fish sauce though.


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OfflineLiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Hypercube]
    #12248564 - 03/22/10 12:18 PM (13 years, 10 months ago)

mmmm kaktoogi


my favorite kind of kim chi



she uses a real old school technique of pulling back each leaf like that.


--------------------
"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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OfflineHypercube
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
    #12251023 - 03/22/10 07:38 PM (13 years, 10 months ago)

How else do you salt the thing?  I actually got quite an inconsistent draw from the stems doing it like she does so I wouldn't mind tips on how to make it better.


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OfflineLiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Hypercube]
    #12251874 - 03/22/10 10:02 PM (13 years, 10 months ago)

u dont have to salt it early like that


u can incoropate salt in with the spice mixture itself


and if u wanna get into the nit picky of technique, it's better to add MORE of the rub towards the stems than in the outer leaves.


Its a small detail in technique but it creates a big difference in dispersment of flavor.


Some places will just open up each leaf and stuff it right down to the stem and pile it on.


--------------------
"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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Offlinefalcon
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
    #12289971 - 03/28/10 09:48 PM (13 years, 9 months ago)

I'm storing peeled whole garlic cloves submerged in brine- 1 Tsp to a cup of water. It works well, does not ferment quickly, after three weeks it is not noticeably soured.

I started saving garlic this way after,
I pulled some whole garlic cloves out of a batch of dill pickle spears jar when all the spears were gone. The cloves kept for 4 months in brine, they were used in soup.

Mixed up a batch of Chopped ginger(1/2 cup) and garlic(3/4 cup) this week covered with brine.


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OfflineLegoulash
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: falcon]
    #12291618 - 03/29/10 09:23 AM (13 years, 9 months ago)

ha i live in south korea at the moment.  This stuff can be pretty good...  I like it alittle too much and turns out the real  funky stuff gives me hemorrhoids when I indulge in too much, so im writing this while laying on my back. 

Also Korea has the worlds highest % of stomach cancer, because of this stuff.  So maybe dont start eating it for breaky lunch and supper like they do..


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Invisibledr_gonz
Registered: 08/18/03
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. [Re: Legoulash]
    #12291624 - 03/29/10 09:24 AM (13 years, 9 months ago)

.


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OfflinegeokillsA
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Legoulash]
    #12292228 - 03/29/10 11:14 AM (13 years, 9 months ago)

Heavens, stop the fear-mongering!  :hehehe:

But seriously, it looks like there is truth here!  Funny, considering that some of my Korean friends insist its the Kimchi that keeps them living so long. :crazy2:

Gastric cancers are the 2nd most common cancers worldwide (10% of all cancers and 12% of all cancer deaths).  In the US, it's the 14th most common cancer and the 7th leading cause of cancer death.  It seems that the Japanese, Koreans and other eastern Asian populations do indeed experience the highest incidences of gastric cancers in the world, with a low prevalence and late onset of gastric cancer in Americans compared to Korean Americans.  It has been postulated that this may be related to salt intake, in conjunction with other environmental and genetic risk factors.

Quote:

For Asians, one of the major risk factors is diet — in particular, diets high in smoked foods, salted fish and meats, and pickled foods, including Kim-chi. Because the need for smoking, salting, and pickling foods decreased once refrigeration became readily available, this risk factor has lessened in some populations. However, it has continued to be a significant risk factor among Asians owing to cultural dietary habits. Other risk factors include tobacco and alcohol use, previous stomach surgery, pernicious anemia, blood type A, male sex, and age.

[...]

The prevention of gastric cancer requires two steps: primary prevention, consisting of lifestyle modifications or chemoprevention, including the treatment of H. pylori infection; and secondary prevention, which includes screening and surveillance. The rationale for chemoprevention of gastric cancer is that between 50 and 80%, or more, of all cases of gastric cancer are associated with diet. Many studies have shown this link. Pickled foods, smoked foods, and highly salted and preserved foods can all release carcinogens once they are metabolized in the stomach. Constant exposure of the lining of the stomach to such foods allows for the production of carcinogens, which result in mutations and histologic changes. In addition to food products, the way in which food is consumed may also impact the risk of gastric cancer; for example, very hot-temperature foods and rapid food consumption may be detrimental.

At the same time, some foods may reduce the risk of gastric cancer. Diets high in fresh fruits and yellow and green vegetables have been shown to be effective in cancer reduction by reducing food-derived carcinogens. The roles of green tea and garlic are unclear. Nutritional supplements with beta carotene (30 milligrams/day) or vitamin C (1 gram/day) have shown a 5-fold regression of atrophic epithelium, while the treatment of H. pylori infection in the same studies showed a 4.8-fold regression. Many potential chemoprevention agents are being studied. Cox-2 inhibitors, which are commonly used for arthritis management, rofecoxib, celecoxib, other nonsteroidal anti-inflammatory agents such as ibuprofen, and aspirin may all be important in the prevention of gastric cancer.




Primary Reference:
Secondary References:


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Offlinesnoot
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12293585 - 03/29/10 03:20 PM (13 years, 9 months ago)

wow, goddamn time someone did a proper kimchi write up! nice work geo for reals, looks delicious. There are only so many things as delicious as kimchi.! :boobs:


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OfflineLiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12293646 - 03/29/10 03:32 PM (13 years, 9 months ago)

any kind of foods which cause stress on the stomach can cause cancer.



high salt diet, high alcohol consumption, high fat diet, all create more demands on both GI epithelium and biliary function than the human body is normally involved in.



Kim chi itself, isn't really at fault for the high amount of gastric cancer in asian countries.  Alot more of it just has to do with genetic physiology amongst asians.  Sort of the same reasons our livers are weak and why we puke after 1 or 2 margaritas.


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