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Kimchi
Apr 21, 2012 20:33:14 GMT -6
Post by keymaster on Apr 21, 2012 20:33:14 GMT -6
This is my first try at making my own Kimchi. I purchased the Book " Sauerkraut, Kimchi, Pickles and Relish" By Stanley Marianski and His brother Adam. Started out with 2 heads of napa Cabbage. Then I made a brine of three cups of salt to 4 quarts of water and soaked the cabbage for three hours. Then triple rinsed it in the salad spinner Chopped up the cabbage in 2" slices and then cut the Scallions, Finely diced the ginger root, Red pepper powder, Crushed 3 cloves of garlic and got the salt and sugar ready for mixing. Mixed in all the spices and goodness... Put it in the homemade fermintation jar for a three day ride, or maybe more....
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Kimchi
Apr 22, 2012 7:18:46 GMT -6
Post by Cajunate on Apr 22, 2012 7:18:46 GMT -6
Looks good now. You gonna bury it in your yard until it's ready? Lol....
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Kimchi
Apr 22, 2012 7:20:47 GMT -6
Post by jimz on Apr 22, 2012 7:20:47 GMT -6
I do not know why, but I never had Kimchi. You just pushed me over the top to try some. Thanks and let us know how it turned out-JimZ
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Kimchi
Apr 22, 2012 8:02:06 GMT -6
Post by keymaster on Apr 22, 2012 8:02:06 GMT -6
Nate, I'm glad the book I purchased to learn hoow to make Kimchi did not call out for me to bury it cause I would have been out there with my shovel. Just got to keep it at 68° F for three days and it should be ready to eat. Jim, your either gonna like it or hate it Some places put shrimp in there kimchi, I don't like shrimp in mine. Let us know when you try some.
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Kimchi
Apr 22, 2012 8:15:39 GMT -6
Post by jimz on Apr 22, 2012 8:15:39 GMT -6
I forgot to say that book has to be good if two Pollock brothers wrote it ;D ;D -JimZ the Gourmet Pollock
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rhodeje
HoneyBee~Notsonew Member
Posts: 324
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Kimchi
Apr 22, 2012 8:32:58 GMT -6
Post by rhodeje on Apr 22, 2012 8:32:58 GMT -6
I have no idea what your eating or going to eat? Although it looks like a neat experiment. On the other hand you guys are cracking me up. Heck I know if I had to bury it hell I'd forget where I put it! ;D
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Kimchi
Apr 22, 2012 8:36:51 GMT -6
Post by Vindii on Apr 22, 2012 8:36:51 GMT -6
Never heard of it. Cant wait to see it done.
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Kimchi
Apr 22, 2012 11:59:38 GMT -6
Post by keymaster on Apr 22, 2012 11:59:38 GMT -6
Never heard of it. Cant wait to see it done. Its basically just a korean version of sauerkraut. Some people like it and some people don't. My Mother married a japanese man when I was 16 so I was introduced to all kinds of asian foods that most people would't even put on a fishin hook let alone eat it I dont think I would ever try one of them Ballut fermented premature chicken egg things, now thats just gross ;D
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Kimchi
Apr 22, 2012 12:09:56 GMT -6
Post by jimz on Apr 22, 2012 12:09:56 GMT -6
Jess, Vindi, I can not believe you never heard of kimchi. You guys don't watch "MASH" reruns ;D ;D ;D ;D-JimZ
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Kimchi
Apr 25, 2012 6:28:25 GMT -6
Post by Cajunate on Apr 25, 2012 6:28:25 GMT -6
Nate, I'm glad the book I purchased to learn hoow to make Kimchi did not call out for me to bury it cause I would have been out there with my shovel. Just got to keep it at 68° F for three days and it should be ready to eat. Jim, your either gonna like it or hate it Some places put shrimp in there kimchi, I don't like shrimp in mine. Let us know when you try some. In Korea I'm told that they do in fact bury the jars in the ground to keep them cool I believe. When I was a kid there was a Korean lady in the neighboorhood that used to make kimchi. She went on to open a restaurant that did very well.
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Kimchi
Apr 25, 2012 17:34:10 GMT -6
Post by keymaster on Apr 25, 2012 17:34:10 GMT -6
Your right Nate, Several people have asked me if I was going to bury it in the ground.
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Kimchi
Apr 25, 2012 18:28:44 GMT -6
Post by keymaster on Apr 25, 2012 18:28:44 GMT -6
I let the kimchi ferment one day longer than the suggested 3 days. This was a very good experiment. I opened the jar and it smelled just like store bought. I removed the Foodsaver bag filled with water I used as a weight. I pealed back the top layer of cabbage leaves and found the Kimchi I chopped up and scooped some out and put it in a bowl. then the taste test..... SUCCESS, I made some quality kimchi !!! its a little hotter than what i am used to but after the initial burn its free wheelin The wife gave it a rating of "Delicous" but hot. I will definately do this again Heres a picture showing how much liquid was pulled from the Kimchi And the Bowl of kimchi
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Kimchi
Apr 25, 2012 18:58:27 GMT -6
Post by jimz on Apr 25, 2012 18:58:27 GMT -6
Wow Key. Reading your post, I thought Beethoven 9th Symphony finali was playing in my head. Great accoustics, big empty space up there. You got me going on that good looking kimchi-JimZ
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Kimchi
Apr 25, 2012 19:16:33 GMT -6
Post by keymaster on Apr 25, 2012 19:16:33 GMT -6
LOL JimZ !! It is good stuff !!
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