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geokills
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KIMCHI - Seasoned & Fermented Vegetables 3
#12145093 - 03/04/10 09:26 PM (13 years, 10 months ago) |
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Having grown up in a town with a 30% Korean population and having many good Korean friends, I've never been far from these smelly, blended bloody-brain lookin' jars of delicious crunch inherent to Korean cuisine and found in any and every Korean household I've ever been in! Intimidating upon first looks, this "banchan" (aka side dish) is actually incredibly delicious. Spicy, crunchy, hell this crazy concoction is even quite good for you!
But rather than continuing to raid the refrigerators of my K-town brethren; my lovely partner in crime (aka my better half) opted to find a recipe to manipulate for our own, homemade, pantry fermented kimchi.
Enough banter, let's get this show on the road... 
While Kimchi comes in many variations, here are the basic ingredients:
- Napa Cabbage (aka Chinese Cabbage ~ 1.5 lb)
- Daikon Radish (~ 0.5 lb)
- Green Onion (5 - 10 pieces cut into 1 - 2 inch lengths)
- Salt (at least 3 or 4 tbsp)
- Garlic (3 - 4 large cloves, minced)
- Fresh Ginger (1 - 2 inch piece, peeled & minced)
- Red Pepper (~ 2 tbsp to taste)
- Sugar (~ 1 - 2 tsp to taste)
Note: Carrot, broccoli, cucumber and sometimes even fruit are found in many Kimchi recipes!
To begin, wash and chop your Napa Cabbage into pieces that are hefty but still bite-size.

Peel your daikon radish and do likewise. Be creative - long "noodles", small blocks, and even large saucers that take a few bites are all fun to make and to eat! While the cabbage will wilt quite a bit after pickling, the daikon will retain much of its structure (& crunch), so have some fun on these.

When you have your cabbage and radish washed and chopped, you're going to want to mix enough water & salt to cover them all in a large bowl or pot. The ratio of your brine should be approximately 1/4 cup (50g) coarse salt to 1/2 gallon (2L) water. Once you get the veggies swimmin' in this salty solution, get another bowl and place it on top of the veggies, weighting them down so that they are lightly compressed and fully immersed in their salt water bath. You will let this set for at least two hours and up to twelve, then drain. If your Kimchi comes out too salty or soggy for your taste, reduce the soak time or use the direct salt method described below. We used the brine method for only a few hours swim time and it turned out great.
Alternative to a brine soaking, and the admittedly more traditional way about it is to coat the cabbages and radishes directly in salt (about half a cup of salt for 1 medium cabbage, concentrating heavier coatings of salt on the thicker stems) and let sit for 4 hours (2 hours per side, flipping half way).
Rinse with cold water several times after either the wet brine or dry salt coat.
Now all you have to do is take your spices, throw them in a bowl with your cabbage, radish and green onions, and get them hands a-mixin' into the pungent foray of soon to be delectable home made Kimchi. If you're a pansy, you best wear some gloves to protect them pretty fingies!
To review, your spice mix should consist of:- ~ 1 tsp salt
- ~ 1.5 tbsp minced ginger
- ~ 1.5 tbsp minced garlic
- ~ 2 tbsp of ground red pepper
- ~1.5 tsp of sugar
- Optional: chili paste, oyster sauce, fish sauce, sesame oil, sesame seeds, rice vinegar, even fruit!

After mixing, pack tightly into air-tight canning jars, leaving just a little bit of space at the top of the jar before capping tightly. Let sit for one to three days in a cool dark place. If you see it start to do some bubblin', you can go ahead and throw it in the fridge. And if you're a total wuss, you could've put it into the fridge to begin with, but where's the fun, DANGER and adventure in that?!

... And after three days at the fermentation party in the pantry...


Some like it young, some like it ripe and strong. Generally speaking, in two to three weeks the stuff goes nuclear and may be more suitable for cooking with (think fried rice, stew & soups)... but your mileage may vary! Remember that this is a very flexible recipe that can be adjusted to your taste.
Give it a try. It's super easy, inexpensive, and is a great accompaniment to most meals. Not to mention, your friends and family aren't likely to soon forget the giant fermenting jar of seemingly bloody brains they spied in your pantry after a few beers or a bottle of wine the other night!
Just think about the looks on their faces when you ask them to try a bite.
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boO


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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12146516 - 03/05/10 02:00 AM (13 years, 10 months ago) |
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is that it?? that's quite easy to do...
looks good
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rod
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12147678 - 03/05/10 10:35 AM (13 years, 10 months ago) |
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It is easy to do your self, I made a few batches a couple of years ago.
Makes me want some now.
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punkin
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: rod]
#12148933 - 03/05/10 02:11 PM (13 years, 10 months ago) |
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I love to make a Szcechuan Pickled cabbage that's similar but quicker and can be eaten before the lacto zing develops or after.
I chop a small chinese cabbage and add ricewine vinegar, chopped habernero, pickled ginger, sugar and toasted crushed szcechuan peppercorns (lots of em) along with some pepper and plenty of salt.
Store in a glass jar at least overnight and eat as a side salad or add to soups. Absolutely delicous after the second or third day just added to chicken broth and served hot.
Yours sounds delicous too, although i'd have to have a taste before i'd risk making a large batch...
I have a very small tolerance to strong lacto ferments....
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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12149176 - 03/05/10 02:49 PM (13 years, 10 months ago) |
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fuck yeah
i really like letting it get super potent and funky. Like with alot of other fermented products, like cheese, sometimes the stinkier the better.
Underripened kim chi to me tastes really off, it has to get past that initial threshold of pickling for me to really get that kim chi sensation.
You gotta learn how to make kim chi stew one day...it'll take your kim chi experience to a whole 'nother level.
And its traditionally done with reserves of overripened kim chi. You basically boil and stew it in a homemade beef stock with onions, dikon, and chunks of braised beef and pork. The kim chi basically softens, carmelizes, and developes a much milder, savory flavor while still holding the distinct heat of kim chi. Best with just some steamed puffy white rice.
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geokills
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: punkin]
#12150347 - 03/05/10 06:55 PM (13 years, 10 months ago) |
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Kimchi can be eaten before it ferments as well. In fact, I start eatin' the stuff as soon as its first mixed. Since m'lady and I typically whip up a couple good sized jars, I'll often end up eating a little bit everyday at different stages of ripeness. It's great fresh and mildly fermented - my favorite is straight out the jar after a 48 hour cure. I'm not exceptionally crazy about the supertydooper zing either, which is why I suggested cooking with it, should it reach that point.
Your Szechuan Pickled Cabbage sounds great and indeed very similar. In fact, Kimchi comes in countless iterations, several of which incorporate vinegar, fish sauce, other peppers, etc. I have a bottle of Szechuan peppercorns handy, so I'll try using those along with some ricewine vinegar next time we whip up a batch. Thanks for the rec!
And yes boO, it's really that easy!
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punkin
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12152109 - 03/06/10 02:12 AM (13 years, 10 months ago) |
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Toast the peppercorns before grinding till the fumes catch your throat. You'll know if you got em hot enough, cause they'll snap crackle and pop as you grind em in the mortar.
Makes it easier to grind and really gets the tingle going in your mouth. You need about twice as much as you think..a tablespoon at least for a cabbage.
Two is better
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falcon



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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: punkin]
#12154089 - 03/06/10 01:58 PM (13 years, 10 months ago) |
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KIMCHI!, love the stuff, my hair is sweating, just looking at them pics
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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12154574 - 03/06/10 03:40 PM (13 years, 10 months ago) |
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oh and how come you didn't season it with little chunks of black plastic?
that shit always adds flavor
-------------------- "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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dr_gonz
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geokills
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: dr_gonz]
#12159179 - 03/07/10 01:31 PM (13 years, 10 months ago) |
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Hehe, well Korean red pepper is milder and sweeter than most American red peppers! 
The stuff pictured above was made with regular ol' crushed red pepper (same as that found at the local pizza joint), ground to a finer consistency than the usual medium flake. We do have access to Korean red pepper here but we didn't have it in the house when we made the Kimchi so we just went with what was immediately available. I'll tell you, that shit was HOT. One of my Korean friends exclaimed upon tasting it that it was better than some of the stuff his mom had in the fridge!
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dr_gonz
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geokills
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: dr_gonz]
#12159227 - 03/07/10 01:39 PM (13 years, 10 months ago) |
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Jesus man, that's a lot of produce! You going to dig up your backyard and bury your numerous jars of Kimchi in the ground like they do in the motherland?
Oh, and Pic's or it didn't happen!
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dr_gonz
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koraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: dr_gonz]
#12159263 - 03/07/10 01:45 PM (13 years, 10 months ago) |
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I'd be very interested to see those, in addition to the excellent information already in this thread This looks interesting
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dr_gonz
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geokills
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: dr_gonz]
#12160321 - 03/07/10 05:41 PM (13 years, 10 months ago) |
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That is pretty damn awesome my friend!
You should start a topic on how to make your Kombucha. I would love to learn!
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dr_gonz
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: dr_gonz]
#12162872 - 03/08/10 03:24 AM (13 years, 10 months ago) |
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Yeah, post the kombucha tek (+ pics) as well 
The kimchi looks awesome btw I'm definitely going to try this.
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falcon



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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: koraks]
#12165843 - 03/08/10 05:04 PM (13 years, 10 months ago) |
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Geo, great tutorial on how to make Kimchi, I haven't tried brining the vegetable at the start, I'm going to do that next batch I make,
This is the last batch I made,
Broccoli Kimchi,

Broccoli, carrots, green onions, garlic, ginger, salt, sugar.
I let this ferment a couple of weeks in the refridgerator and then added a tsp of red pepper, I don't like it that hot.
I eat some sort of kimchi as a condiment 3 or 4 times a week and go through about a pint a week.
I made a batch in November that I'm just finishing up, for the last 2 months it was kept in a jar on the basement floor at about 55 to 60F degrees and it did not spoil.
Edited by falcon (03/08/10 06:15 PM)
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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: falcon]
#12165960 - 03/08/10 05:24 PM (13 years, 10 months ago) |
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oooo broccoli kim chi?
that's a new one for me
-------------------- "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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falcon



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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
#12166325 - 03/08/10 06:27 PM (13 years, 10 months ago) |
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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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dr_gonz
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koraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: dr_gonz]
#12168682 - 03/09/10 03:11 AM (13 years, 10 months ago) |
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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
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geokills
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: koraks]
#12211897 - 03/16/10 10:42 AM (13 years, 10 months ago) |
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So how was it? Pic's?
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koraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills] 1
#12212670 - 03/16/10 01:18 PM (13 years, 10 months ago) |
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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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Newbie
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12213741 - 03/16/10 04:11 PM (13 years, 10 months ago) |
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I'm definitely giving this a whirl. Thanks for the pictorial!
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geokills
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: koraks]
#12214804 - 03/16/10 07:00 PM (13 years, 10 months ago) |
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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.  falcon's broccoli also looks and sounds delicious. 
Looking back, dr_gonz' kimchi looks absolutely deadly in the most delicious way. Gittdamn, look at all them reds! 
Newbie, you'd best be postin' pictures of your new fermi-stash!
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koraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12216930 - 03/17/10 03:02 AM (13 years, 10 months ago) |
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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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Newbie
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12225668 - 03/18/10 04:15 PM (13 years, 10 months ago) |
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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! 
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.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12248486 - 03/22/10 11:59 AM (13 years, 10 months ago) |
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I just whipped up a batch of this mean stuff yesterday, pretty much in line with Maangchi's recipe:
I loaded it up with and damn it is good! Maybe too heavy on the fish sauce though.
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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Hypercube]
#12248564 - 03/22/10 12:18 PM (13 years, 10 months ago) |
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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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Hypercube
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
#12251023 - 03/22/10 07:38 PM (13 years, 10 months ago) |
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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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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Hypercube]
#12251874 - 03/22/10 10:02 PM (13 years, 10 months ago) |
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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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falcon



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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
#12289971 - 03/28/10 09:48 PM (13 years, 9 months ago) |
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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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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: falcon]
#12291618 - 03/29/10 09:23 AM (13 years, 9 months ago) |
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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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dr_gonz
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geokills
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Legoulash]
#12292228 - 03/29/10 11:14 AM (13 years, 9 months ago) |
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Heavens, stop the fear-mongering! 
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. 
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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snoot
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12293585 - 03/29/10 03:20 PM (13 years, 9 months ago) |
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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.!
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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12293646 - 03/29/10 03:32 PM (13 years, 9 months ago) |
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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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falcon



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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Legoulash]
#12294955 - 03/29/10 07:38 PM (13 years, 9 months ago) |
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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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snoot
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: falcon]
#12295304 - 03/29/10 08:41 PM (13 years, 9 months ago) |
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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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falcon



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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: snoot]
#12295344 - 03/29/10 08:48 PM (13 years, 9 months ago) |
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LOL, I'd like to know that too.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: falcon]
#12300250 - 03/30/10 03:43 PM (13 years, 9 months ago) |
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Thx for the recipe !!
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: dr_gonz]
#12301122 - 03/30/10 06:14 PM (13 years, 9 months ago) |
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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.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12319775 - 04/02/10 07:15 PM (13 years, 9 months ago) |
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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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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12321900 - 04/03/10 03:51 AM (13 years, 9 months ago) |
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Start with sesame oil, it's less of an acquired taste.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: koraks]
#12323565 - 04/03/10 12:59 PM (13 years, 9 months ago) |
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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.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12325579 - 04/03/10 07:51 PM (13 years, 9 months ago) |
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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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koraks
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12327332 - 04/04/10 03:11 AM (13 years, 9 months ago) |
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I suppose black radish will work just as well as daikon radish. How long are you planning to ferment?
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: koraks]
#12328286 - 04/04/10 10:48 AM (13 years, 9 months ago) |
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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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geokills
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12329683 - 04/04/10 02:38 PM (13 years, 9 months ago) |
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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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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12333265 - 04/05/10 01:12 AM (13 years, 9 months ago) |
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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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koraks
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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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geokills
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What ^ he ^ said.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12336995 - 04/05/10 05:06 PM (13 years, 9 months ago) |
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I love Kimchi... gotta try this. Thanks for the Tek!
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falcon



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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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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12405505 - 04/16/10 06:30 PM (13 years, 9 months ago) |
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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. 
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.
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) |
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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.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12407497 - 04/17/10 02:47 AM (13 years, 9 months ago) |
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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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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
#12408936 - 04/17/10 01:03 PM (13 years, 9 months ago) |
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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.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12409296 - 04/17/10 02:14 PM (13 years, 9 months ago) |
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I guess the only way to know for sure is wait a few days then find out
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12411281 - 04/17/10 09:10 PM (13 years, 9 months ago) |
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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) |
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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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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
#12426960 - 04/20/10 02:07 PM (13 years, 9 months ago) |
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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.
-------------------- "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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Shroomism
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
#12427237 - 04/20/10 03:14 PM (13 years, 9 months ago) |
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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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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
#12427284 - 04/20/10 03:25 PM (13 years, 9 months ago) |
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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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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
#12427315 - 04/20/10 03:32 PM (13 years, 9 months ago) |
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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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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
#12428645 - 04/20/10 08:21 PM (13 years, 9 months ago) |
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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.
-------------------- "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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geokills
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
#12430801 - 04/21/10 08:53 AM (13 years, 9 months ago) |
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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.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#12431616 - 04/21/10 11:57 AM (13 years, 9 months ago) |
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I just tried my first batch of Kimchi! Spicy, funky, crunchy..... I like it! My sinuses are clear now as well.
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Shroomism]
#12432338 - 04/21/10 02:20 PM (13 years, 9 months ago) |
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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) |
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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. 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!
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12437719 - 04/22/10 12:39 PM (13 years, 9 months ago) |
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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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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie]
#12438062 - 04/22/10 01:24 PM (13 years, 9 months ago) |
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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.
-------------------- "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]
#12438191 - 04/22/10 01:49 PM (13 years, 9 months ago) |
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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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LiquidSmoke
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills] 1
#12567019 - 05/15/10 11:52 AM (13 years, 8 months ago) |
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thought this would be an interesting contribution to this thread...
-------------------- "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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liali
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: LiquidSmoke]
#14293332 - 04/14/11 11:10 PM (12 years, 9 months ago) |
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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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liali
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: liali]
#14293368 - 04/14/11 11:19 PM (12 years, 9 months ago) |
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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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geokills
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 23 minutes
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills] 1
#28235500 - 03/18/23 06:14 PM (10 months, 5 days ago) |
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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. 
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 ).

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 

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.
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-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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Newbie
User of semicolons.



Registered: 07/18/04
Posts: 24,710
Loc: SoCal
Last seen: 23 hours, 56 minutes
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills] 1
#28235621 - 03/18/23 07:35 PM (10 months, 5 days ago) |
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Great reminder for me to give it another go. I make it a few times a year but it's too easy and delicious to not have it around all the time.
Looks great!
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koraks
Registered: 06/02/03
Posts: 26,670
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: Newbie] 1
#28235954 - 03/19/23 02:15 AM (10 months, 5 days ago) |
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Well, that thread arose from oblivion alright!
Funny thing; I almost forgot that first batch I posted about back in 2010, but I remember it now. That wasn't great in terms of flavor, mostly due to the ground ginger powder I used. I made some more later on with the proper ingredients, which was better. Still my conclusion remains that I like it more when it hasn't fermented a lot. One or two days in the fridge to let the cabbage wilt and the flavors to soak through is enough for me.
I'll give it another go one of these days!
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jklshroomy
Klingon
Registered: 04/25/23
Posts: 10
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Re: KIMCHI - Seasoned & Fermented Vegetables [Re: geokills]
#28295895 - 04/26/23 08:12 AM (8 months, 29 days ago) |
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kimchi is the fifth element!
-------------------- "Education is the most powerful weapon which you can use to change the world." -Nelson Mandela
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