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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
    #12408936 - 04/17/10 01:03 PM (13 years, 9 months ago)

I took a peek at them today and noticed the tape at the top had a little opening, and I could smell the inside.  I re-covered it with a bigger piece of tape and put it back in the cabinet, you don't think it spoiled, do you?  The reason i have tape on top is because there are 1/4" holes in the lids and I use them as grain jars for microscopy.  :wink:


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InvisibleShroomismM
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12409296 - 04/17/10 02:14 PM (13 years, 9 months ago)

I guess the only way to know for sure is wait a few days then find out :awesome:


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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12411281 - 04/17/10 09:10 PM (13 years, 9 months ago)

Man, that looks good!

I would put a different lid on. Where you drilled the holes will expose metal that can oxidize. A couple of days won't hurt, but if you leave them with those lids on you'll have rust, unless you painted the lids.


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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12426906 - 04/20/10 01:53 PM (13 years, 9 months ago)

Man... I told my girlfriend we need to make some kimchi.. so she went to the korean market and got some pre-made kimchi.

It was pretty good, but then I looked on the label and it had tons of MSG in it.
FUCK. Now I got a brutal ass headache and my sinuses are all fucked up. Fucking MSG.
Let this be a lesson to others to make your kimchi from scratch! Or get the kind that isn't loaded with MSG.


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OfflineLiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
    #12426960 - 04/20/10 02:07 PM (13 years, 9 months ago)

why the hell would you buy store-bought kim chi with MSG in it...


you guys gotta be more careful with the brands next time, i.e. stay away from Hondachi.


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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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InvisibleShroomismM
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
    #12427237 - 04/20/10 03:14 PM (13 years, 9 months ago)

I didn't buy it.. I just told her we needed to make some and get the ingredients.. and she just bought some in a jar
Cause she thinks making it would make the whole house stink (does it?) She says korean people have weird BO and their house stinks cause of kimchi, lol.
I guess cause it said no preservatives and natural she assumed it was ok. It's the Ha Sun Jung brand.
If it wasn't for the MSG it would be perfectly good. But damnit, my head fcking hurts. I'm super fucking sensitive to MSG apparently.
When I shop for stuff I always read the labels. Guess I need to train her better.


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OfflineLiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
    #12427284 - 04/20/10 03:25 PM (13 years, 9 months ago)

it wont make the whole house stink, but it will definitely conquer the fridge.


There are shops you can go to which sell fresh kimchi, which is what my mom used to do.

It's basically kimchi that's been freshly packaged, and you let it ferment for a bit after you buy it.  That's the kind you probably want, as it definitely doesn't have any preservatives.


--------------------
"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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InvisibleShroomismM
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
    #12427315 - 04/20/10 03:32 PM (13 years, 9 months ago)

Yeah lesson learned. I know for a fact that this particular korean market (in OC) has tons of different kinds of kimchi, they have a whole section for it.
I'm sure they have some without MSG.
In fact it's my new favorite place to buy groceries. The produce and fish is always super fresh and it's DIRT CHEAP. Like most produce is 2lbs for 99 cents. FTW.
15 bunches of garlic for 99 cents. 4 lbs of oranges for $2. Gdamn. Way better than the overpriced Japanese market.


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OfflineLiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
    #12428645 - 04/20/10 08:21 PM (13 years, 9 months ago)

but yeah if u can, try to get a mini fridge for the kim chi.


i used to have a jar of kim chi in the public fridge at the hospital i work at.  People became pretty pissed when they found out their carrot cake or bottle of diet coke tasted like kim chi.


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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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OfflinegeokillsA
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
    #12430801 - 04/21/10 08:53 AM (13 years, 9 months ago)

Unless your jars are a piece of crap or you spill kimchi juice all over the sides and neglect to wipe it off, there really isn't any reason canned kimchi should be stinkin' up anything... until you open it. :evil:


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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
    #12431616 - 04/21/10 11:57 AM (13 years, 9 months ago)

I just tried my first batch of Kimchi!  Spicy, funky, crunchy.....  I like it!  :awesome:  My sinuses are clear now as well.


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InvisibleGumby
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
    #12432338 - 04/21/10 02:20 PM (13 years, 9 months ago)

A lot of asian countries add MSG to their food as a flavor enhancer, not a preservative. Shit does taste pretty good.
Umami, FTW!


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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Gumby]
    #12437633 - 04/22/10 12:27 PM (13 years, 9 months ago)

I sautéed up some spices and chicken breast and threw it on top of some kimchi.  Holy shit is it good.




Two things I noticed: 

1)I'm not used to food this spicy
2)I think I used a bit too much ginger.  Some bites taste like pine-sol. :lol:  Either that or I didn't mince/mix it enough.


Still, I'm very satisfied with the results.  I'm having some fellow shroomerites over this Sat. for some morel hunting, I'll hafta fry up some more chicken and throw this and the kimchi over some white rice!  :grin:


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InvisibleGumby
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12437719 - 04/22/10 12:39 PM (13 years, 9 months ago)

You better save some of that stuff for when I come down on Saturday. I wanna see what "food this spicy" is and how it compares with real Korean kimchi. You have any asian markets around you? If so, FIELD TRIP.


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OfflineLiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
    #12438062 - 04/22/10 01:24 PM (13 years, 9 months ago)

Quote:

Newbie said:
I sautéed up some spices and chicken breast and threw it on top of some kimchi.  Holy shit is it good.








I'm korean


and i've never seen someone ever eat kim chi like a caesar salad.


Ah the beauty of culture clashes.  :thumbup:


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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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OfflineNewbieS
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
    #12438191 - 04/22/10 01:49 PM (13 years, 9 months ago)

The funny part is, I was aiming to make a caesar salad.  I had the chicken all ready and sauteed when I discovered the salad lettuce was rancid.


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OfflineLiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills] * 1
    #12567019 - 05/15/10 11:52 AM (13 years, 8 months ago)

thought this would be an interesting contribution to this thread...




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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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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
    #14293332 - 04/14/11 11:10 PM (12 years, 9 months ago)

I used to get paid in organic eggs to mow a big field and they were very good eggs. but I would occasionally add kim chi and white rice to them..man I felt like if you ate lots of kim chi it might the only strong thing you'd ever need..

then I added large amount of kombucha..and I think I deadened my insides..moderation or at least mindfullness is important. I had experienced a body trancendence..more physical clarity and sense of self..I had just eaten or drunk some tea..i didn't want to quickly forget and only to go do some distraction. then I lost that sense..and now the drink (kombucha, and presumably other probiotics) is good, but only for my mind. I have to want it and to believe it is good. less of a passive enjoyment and even health benefit

weird..I guess belief is important..I think I experienced spiritual ignorance due to belief in a drink's benefits and not God's


Edited by liali (04/14/11 11:17 PM)


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Offlineliali
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: liali]
    #14293368 - 04/14/11 11:19 PM (12 years, 9 months ago)

the devil distracts me and disrupts my thoughts..that's my hypothesis..hehe back burner private description of what is subejctively happening in my thoughts

heckuva weird process


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OfflinegeokillsA
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills] * 1
    #28235500 - 03/18/23 06:14 PM (10 months, 5 days ago)

Although it hasn't quite been so long as the 13 years since I created this thread, it had been far too long since I'd made any kimchi for myself.  I've been lazy and just buying jars here and there at the Korean market in town, but then I saw an absolutely enormous Napa/Chinese cabbage on sale and - although I admit I was actually buying the cabbage for some fish tacos - I knew I would have A LOT left over. :hehehe:

Washed & scissor cut cabbage, spread out on a baking pan and sprinkled generously with Himalayan pink salt, tossed up, sprinkled again, left on the counter for a couple of hours and then thoroughly rinsed.

 


Mixed up some spices.  Didn't have the Korean red peppers on hand, but I did just pick up a sack of Aleppo pepper, which is a fairly close approximation.  Aleppo peppers come from Syria or Turkey, are relatively mild on heat but also feature a very nice balance of mild sweet and mild smokiness.  They colored the kimchi perfectly, and I augmented their heat with a dash of ground cayenne as well as a few shakes of "pizza style" crushed red pepper because I do like my kimchi to have a little kick.

 

Also grated a lump of fresh ginger, minced up a handful of garlic cloves, tossed in a spoonful of sugar, and another spoonful of dried bonito broth pebbles (I did some searching online and couldn't find these - or what they're ACTUALLY called - I got them from LiquidSmoke's mom a while ago when she was showing us how to make kimchi no joke :lol:).

 


Mix it all up proper, jam it tightly into a glass jar, and these days (since I like my kimchi fairly fresh and with minimal acid bite), I just throw it in the fridge straight away.

 


After a day on the chill...

 


This stuff rocks :rockon:

 


With a big enough batch, you're not likely to eat it all before you get some fermentation going on anyway... although I do have to say, this batch came out real nice, I've been snacking on it like 3 times a day and will probably need to make more this week. :tongue2:


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