- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Anyone here make kimchee?
Posted on 6/28/19 at 12:30 pm
Posted on 6/28/19 at 12:30 pm
I’ve been wanting to make my own for a few years . Started looking at some recipes this week and for some reason I thought it was more complicated than it is . Namely I though it required much longer fermentation than it does. Most recipes I have looked at call for letting it sit on the counter for 3-5 days before refrigerating. Any tips or recipes?
I’ve also looked at several recipes for green mango kimchee which I will be starting this weekend as well.
I’ve also looked at several recipes for green mango kimchee which I will be starting this weekend as well.
6
Posted on 6/28/19 at 12:43 pm to mouton
quote:
Any tips or recipes?
I have an America's Test Kitchen cookbook with a kimchee recipe...but I think you are better off watching a bunch of YouTube videos and deciding which one you like best.
I want to make some soon as well. My brother Mikey has made it before and it was yummy.
Posted on 6/28/19 at 1:16 pm to JodyPlauche
I made it a couple of times, using the recipe in the Momofuku cookbook. I need to do it again. I've got a jar of salted shrimp in the fridge.
Posted on 6/28/19 at 2:14 pm to timbo
His recipe used salted shrimp rather than fish sauce?
Posted on 6/28/19 at 2:56 pm to mouton
My favorite is cucumber and onion kimchi. I eat it pretty fresh though.
This recipe is close to mine, I don't use fresh/salted shrimp, just fish sauce, no ginger and I add julienned jalapeño.
Cucumber Kimchi (Oi Kimchi)
This recipe is close to mine, I don't use fresh/salted shrimp, just fish sauce, no ginger and I add julienned jalapeño.
Cucumber Kimchi (Oi Kimchi)
Posted on 6/28/19 at 3:08 pm to mouton
quote:
His recipe used salted shrimp rather than fish sauce?
I'm at work and not near the cookbook, but I think it uses both. The salted shrimp really adds funk -- it smells like cheap canned cat food. David Chang wrote something about how his family would toss little bitty crabs in their kimchee to speed up fermentation.
Posted on 6/28/19 at 3:27 pm to Duane Dibbley
I thought that picture looked familiar.
That website has tons of great Korean recipes. I've made Oi Muchim (Spicy Cucumber Salad) quite a few times already.
That website has tons of great Korean recipes. I've made Oi Muchim (Spicy Cucumber Salad) quite a few times already.
Posted on 6/28/19 at 6:49 pm to timbo
quote:
I made it a couple of times, using the recipe in the Momofuku cookbook
The recipe I found online calls for 20 cloves of garlic!! Is that right?? I picked up a jar of the salted shrimp sauce. Curious what else I can use this in. The gochgaru (Korean chili powder) smells and tastes incredible. Will definitely be incorporating this into my recipes especially since I now have a two pound bag of it. Ha.
Posted on 6/28/19 at 6:56 pm to mouton
I made it once, but called it Friday instead of Kim Chee.
Posted on 6/28/19 at 7:07 pm to Ric Flair
Touché
Posted on 6/28/19 at 7:56 pm to mouton
20 cloves of garlic sound about right. You’re using a whole head of Napa cabbage.
I’ve used the jarred salted shrimp in salads. It’s basically shrimp-y salt. I’ll also cop to dipping carrots in it. You could probably use it in a seafood stock, if you had a light hand
I’ve used the jarred salted shrimp in salads. It’s basically shrimp-y salt. I’ll also cop to dipping carrots in it. You could probably use it in a seafood stock, if you had a light hand
Posted on 6/29/19 at 12:27 am to mouton
I've used this youtube video recipe and it came out pretty good; but with all that time and effort, it's just more convenient to buy a jar of this at the asian market.
Posted on 6/29/19 at 2:37 pm to tokenasian37
quote:I've made a batch of kimchi at home once with a Korean friend of mine. It was interesting to see the process, but I couldn't agree with the above statement more.
it's just more convenient to buy a jar of this at the asian market
Posted on 6/29/19 at 5:06 pm to mouton
Sorry to be ignorant but what to you use it one or what?
Posted on 6/30/19 at 10:52 am to BIG Texan
You can eat it plain, mix it in fried rice, put it in a bowl of cheap arse ramen. I’ve topped hamburgers with kimchi. I’ve always wanted to try it on top of a chicken breast sandwich. I think some good kimchi would be great on a Chick-fil-A sandwich
Posted on 6/30/19 at 12:23 pm to timbo
I am addicted to the stuff, the older I get the more spice I want, the opposite of my septuagenarian peers. I used to get the best kimchi ever when my wife taught a lot of international children, one of the mothers would give it to my wife for me.
Now I usually buy it when I see it, although some of the jarred stuff has too many radishes and diakon, I like the leafy parts.
Now I usually buy it when I see it, although some of the jarred stuff has too many radishes and diakon, I like the leafy parts.
Posted on 6/30/19 at 1:27 pm to timbo
Timbo do you keep your jar sealed or crack the lid to let gas escape? I’ve seen recipes do it both ways. Just don’t want this stuff to explode everywhere. I noticed the David Chang recipe only ferments unrefrigerated 24 hours. I planned on doing five. I guess I can just open it up once a day to let the gases escape.
Posted on 7/1/19 at 12:17 am to mouton
I've seen it spelled both Kimchi and Kimchee, which compelled me to do some research just now, and I stumbled upon this article:
LINK
Out of respect, it's Kimchee for me from now on.
LINK
quote:
South Koreans insist it be spelled kimchee, instead of kimchi or kimuchi, which many consider to be Japanese variants of the Korean name. The difference may be insignificant to foreigners, but not to Koreans, many of whom still remember the harsh Japanese colonial rule of 1910-45. During that period, Korean language was banned in schools, and books and cultural artifacts were burned. Many people were forced to abandon their Korean names for Japanese ones under an assimilation program. Those who refused faced harsh retribution.
Out of respect, it's Kimchee for me from now on.
Posted on 7/1/19 at 12:25 am to Degas
...and I've just checked the label of the one in my fridge and it's spelled kimchi, from Houston, TX.
Posted on 7/2/19 at 9:30 am to mouton
I make it in a plastic container, not in a glass jar. And I keep it in the fridge, not outside. I use a Momofuku recipe that doesn't call for room temp fermentation.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News