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Started By
Message
I've tried to make kim chee, which I love,
Posted on 11/6/14 at 9:01 pm
Posted on 11/6/14 at 9:01 pm
and it's never turned out quite right.
Thought I'd share my tale of woe.
Thought I'd share my tale of woe.
6
Posted on 11/6/14 at 9:03 pm to Rex
(no message)
Posted on 11/6/14 at 9:09 pm to Rex
Cool kim chee bro
Posted on 11/6/14 at 9:13 pm to Burt Reynolds
It's really expensive at the store. Why should rotten cabbage cost so much?
Posted on 11/6/14 at 9:22 pm to Rex
I made some kimchi a while back and it was great.....a bit too spicy for my wife though. I do have a temp controlled refridge for my homebrew. So I was able to keep it at 68 degrees.
Posted on 11/6/14 at 9:27 pm to Zappas Stache
Did you use fish sauce or seaweed?
Posted on 11/6/14 at 9:34 pm to Rex
It was cheap and Trader Joes and all of a sudden they stopped selling it. Pissed because I used to get at least a bag or two every trip there
Posted on 11/6/14 at 9:39 pm to Rex
It is an very involved process. Just go to the best Korean restaurant you can find in your area.
I love the kimchee eggrolls at Little Korea.
I love the kimchee eggrolls at Little Korea.
Posted on 11/6/14 at 9:44 pm to glassman
I just picked up a Korean tenant. I'm begging the wife to give me the secrets to kimchee.
I'll be happy to share with the board if I'm successful.
I'll be happy to share with the board if I'm successful.
Posted on 11/6/14 at 9:58 pm to Oenophile Brah
I'm willing to let it go and not make it myself. 
Posted on 11/6/14 at 10:12 pm to glassman
Smells exactly like garbage to me. I can't get over it. The taste isn't horrible; the smell is something god awful. Had it at Little Korea. How the hell do 100 million Korean's like it I'll never know.
Posted on 11/7/14 at 12:21 am to Rex
quote:
never turned out quite right
any particular recipe you're using? care to share?
Posted on 11/7/14 at 12:39 am to TunaTigers
quote:
Smells exactly like garbage to me. I can't get over it. The taste isn't horrible; the smell is something god awful. Had it at Little Korea. How the hell do 100 million Korean's like it I'll never know.
That's because it's supposed to buried in the ground and left for weeks. Not for me.
Posted on 11/7/14 at 5:30 am to Rex
Proper salt ratio, minimizing oxygen, and temperature control are all critical elements. I've made several batches. It's always been plain kimchi, which was basically chopped up cabbage and gochujang.
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