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Offlinefalcon
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Legoulash]
    #12294955 - 03/29/10 07:38 PM (13 years, 9 months ago)

Ach, I was eating kim chi about 4 times a week till Geokills made this here thread, now I'm eating once or twice a day.


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Offlinesnoot
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: falcon]
    #12295304 - 03/29/10 08:41 PM (13 years, 9 months ago)

There is a lot of salt in all there goodness, idk if MSG has anything to do with that. I wonder if they put as much MSG in there food as americans put in there chinese food.


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Offlinefalcon
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: snoot]
    #12295344 - 03/29/10 08:48 PM (13 years, 9 months ago)

LOL, I'd like to know that too.


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Offlinexanthar
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: falcon]
    #12300250 - 03/30/10 03:43 PM (13 years, 9 months ago)

Thx for the recipe :thumbup:!!


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OfflineLegoulash
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: dr_gonz]
    #12301122 - 03/30/10 06:14 PM (13 years, 9 months ago)

Quote:

dr_gonz said:
Quote:

Rah said:
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..




That sounds like a vehement lie.

link?





ouch gonz, could have just asked for a link..

Though I could see myself making up lies about these people, its by fare the most racist place I have ever been.. Im a nazi poster boy, 6' blond hair blue eyes.  Black buddy of mine here got fired because he was doing proper janitorial work, HE was hired to be a fuckin teacher.

I live away from the major cities so its worse tho...

I could go on but I wont. :sad:


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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12319775 - 04/02/10 07:15 PM (13 years, 9 months ago)

I'm going shopping for the ingredients in a second, I hope I can find daikon radishes at the grocery store.  I'm sure the rest are easy to find..

Not sure if I want to try the fish sauce or or the sesame oil...  don't think I've ever cooked with or had either.


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Invisiblekoraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12321900 - 04/03/10 03:51 AM (13 years, 9 months ago)

Start with sesame oil, it's less of an acquired taste.


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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: koraks]
    #12323565 - 04/03/10 12:59 PM (13 years, 9 months ago)

I ended up getting the fish oil instead (didn't make it yet but doesn't smell bad) and sesame seeds.  I had to get a black radish instead of the Daikon too, they didn't haven em.  :frown:


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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12325579 - 04/03/10 07:51 PM (13 years, 9 months ago)

I also found a Thai Ginger, a little darker and browner than greg ginger but it just sounded like a tantilizing substitute so I got it.  I'll whip it up either tonight or tomorrow and take pics as I go.  :thubmup:


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Invisiblekoraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12327332 - 04/04/10 03:11 AM (13 years, 9 months ago)

I suppose black radish will work just as well as daikon radish. How long are you planning to ferment?


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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: koraks]
    #12328286 - 04/04/10 10:48 AM (13 years, 9 months ago)

I'm thinking 3 or 4 days.  If it comes out not to my liking I'll tweak it a little more next time.


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OfflinegeokillsA
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12329683 - 04/04/10 02:38 PM (13 years, 9 months ago)

Don't be afraid to take a taste at 24 hours, 48 hours, etc. to get a feel for the way the kimchi will ripen over time; the fermentation process will continue even after you've cracked the lid.  However, if you taste it early on and plan to leave the kimchi to continue fermenting at room temperature, make sure you make every effort to use a sterile utensil and do your best not to agitate the air or leave the jar open longer than necessary before re-sealing.  You wouldn't want to contaminate the product and then let it sit at room temperature to go bad!  Fermentation will also continue in the refrigerator, although at a significantly reduced rate.


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OfflineAlan RockefellerM
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12333265 - 04/05/10 01:12 AM (13 years, 9 months ago)

Did I miss the step where you inoculated it?  Or does it ferment with the natural bacteria on the vegetables?  How do you know there aren't harmful anaerobic bacteria growing as well?


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Invisiblekoraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Alan Rockefeller]
    #12333737 - 04/05/10 03:50 AM (13 years, 9 months ago)

You don't inoculate this. I suppose the benign lactobacillus usually come out on top of the microbiological rat race, reducing the chances of undesired molds to settle.


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OfflinegeokillsA
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Alan Rockefeller]
    #12335842 - 04/05/10 02:18 PM (13 years, 9 months ago)

What ^ he ^ said. :tongue:


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OfflinelillFish
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12336995 - 04/05/10 05:06 PM (13 years, 9 months ago)

I love Kimchi... gotta try this. Thanks for the Tek!


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Offlinefalcon
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Alan Rockefeller]
    #12337716 - 04/05/10 07:06 PM (13 years, 9 months ago)

Quote:

Alan Rockefeller said:
Did I miss the step where you inoculated it?  Or does it ferment with the natural bacteria on the vegetables?  How do you know there aren't harmful anaerobic bacteria growing as well?




You don't have to inoculate the lactic acid bacteria are present on the produce.
Salt  favors of the growth of lactic acid bacteria and inhibits the growth of other anaerobes. Lactic acid forming bacterea acidify the fermentation. The acid environment also inhibits the growth of most anaerobes.

Ooops, Koraks and Geokills already answered this.


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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12405505 - 04/16/10 06:30 PM (13 years, 9 months ago)

I botched my last attempt.  I literally forgot about it in the brine soak.  Two days later I opened the pot and smelled something I hope to not smell again in the near future.  :puke:

I headed back to the supermarket and they actually had Daikon this time so i grabbed all the ingredients again and I'm taking another whack at it.  :thumbup: 

I think I may have used to much Napa though; I'm not too happy with the Daikon:Napa ratio.  I'm sure it'll turn out just fine though.


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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12406766 - 04/16/10 11:00 PM (13 years, 9 months ago)

Okay so I got some Kimchi jars brewing tonight.

I followed the recipe and added carrots, fish oil, and sesame seeds.




It smelled fucking amazing when I jarred it up, especially with the fish oil.  I can't wait to taste this stuff, that combo of ginger and garlic was ridiculous.  :drooling:


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InvisibleShroomismM
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12407497 - 04/17/10 02:47 AM (13 years, 9 months ago)

:drooling:

Looks fucking delicious.. I want some!
I'm gonna have to get my girlfriend to whip me up a batch of this shit


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