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Anyone here make their own kimchee?
Posted on 10/22/15 at 9:19 am
Posted on 10/22/15 at 9:19 am
Was in an Asian grocery store yesterday afternoon and came across a pouch of Noh brand kimchee seasoning. I don't buy kimchee much because I cant justify how expensive it normally is. I am a bit skeptical of making it from a pouch but it has excellent reviews on Amazon. For those who make their own what ingredients do you normally use? I will try to update this with pictures when I start the process.
3
Posted on 10/22/15 at 9:36 am to mouton
I made it once. Cool thing to do...once. Used shrimp paste, fermented bean paste, chili, garlic, ginger, napa cabbage, green onion (recipe was in Momofuku cookbook). Came out awesome, but definitely stinks up the house.
Posted on 10/22/15 at 9:36 am to mouton
Home fermentation (of all kinds of things) is something I've always wanted to get into but haven't had the time. If you do this...please report back. I'd like to hear the results of your efforts.
Posted on 10/22/15 at 9:45 am to DonChowder
Don, check out this book, The Art of Fermentation.. You'll be fermenting in no time.
Mouton, there are a whole bunch of variations to kimchi. My experience was going through several types of korean chili pastes and powder to find the one I liked. Some were better than others. You can add whatever else you want to the cabbage and chili. I julienned carrots and onions.
Mouton, there are a whole bunch of variations to kimchi. My experience was going through several types of korean chili pastes and powder to find the one I liked. Some were better than others. You can add whatever else you want to the cabbage and chili. I julienned carrots and onions.
Posted on 10/22/15 at 10:21 am to BottomlandBrew
Thanks BB. I'll check that out. Fermented hot sauces are some of my favorite things on earth but I hate having to burn a saturday morning at a farmers market just to get it.
Posted on 10/22/15 at 7:35 pm to DonChowder
I hit up my international supermarket to get all my peppers. Dirt cheap and tons of variety.
Posted on 10/22/15 at 11:29 pm to BlackenedOut
quote:this
definitely stinks up the house
Posted on 10/23/15 at 12:55 am to Degas
Yes. I Homebrew beer so have a temp controlled fridge perfect for kimchi. I didnt notice any smell but maybe I am used to funky smells. I also buy kimchi but find it less flavorful than home fermed.
Posted on 10/23/15 at 1:07 am to mouton
My ingredient list includes napa cabbages, kosher salt, sweet rice flour, sugar, water, hot pepper flakes, fish sauce, onion, garlic, ginger, green onions, asian chives, and fresh oysters. I find it more convenient just to buy the the pre-made jars at the asian market because it's time consuming, tedious, and stinks up the house.
ETA: INGREDIENTS AND DIRECTIONS
ETA: INGREDIENTS AND DIRECTIONS
This post was edited on 10/23/15 at 1:10 am
Posted on 10/23/15 at 6:46 am to Zappas Stache
I was told that its best to leave it at room temp for at least a day before parking it in fridge so maybe that is why it smelled more. But it still stunk in fridge. A good funky smell but there is a reason they bury it underground.
This post was edited on 10/23/15 at 6:47 am
Posted on 10/23/15 at 8:46 am to BlackenedOut
You can smell it through a sealed glass jar??? 
Posted on 10/23/15 at 9:01 am to mouton
Yeah. I used one of those pyrex bowls with a rubber/plastic lid and everytime I opened the fridge would be hit with whiff of kimchi. Not that it was a bad thing, but sometimes a bit much to handle after a night of drinking.
Posted on 10/23/15 at 9:09 am to BlackenedOut
I plan on using a large 2 quart mason jar(not even sure where to find one that large). You will be able to smell it through that with a twist on lid? That is crazy.
Posted on 10/23/15 at 11:31 am to mouton
quote:
You will be able to smell it through that with a twist on lid? That is crazy
Seal the top with saran wrap prior to putting the lid on it, it will help keep a tight seal to keep smell under control better. You could also put jar into a ziplock bag. Or both, your preference.
Posted on 10/23/15 at 4:21 pm to The Korean
Everyone is in agreement that it stinks when you first open it, but I got a down vote for agreeing. 
Posted on 10/23/15 at 4:27 pm to Degas
quote:
Everyone is in agreement that it stinks when you first open it, but I got a down vote for agreeing.
You can never know when or where the Inexplicable F&D Board Serial Downvoter will strike next.
Posted on 10/26/15 at 1:23 pm to Y.A. Tittle
along the same lines, has anyone tried sauerkraut at home?
I was wondering if this is something I should stop considering since I live in a 2 bed condo. Will it literally stink up the joint?
I was wondering if this is something I should stop considering since I live in a 2 bed condo. Will it literally stink up the joint?
Posted on 10/26/15 at 1:26 pm to autodd03
You're fine. I've fermented all sorts of things in my old apartment.
get a jar like this.. Burp it every day to keep pressure from building up.
get a jar like this.. Burp it every day to keep pressure from building up.
Posted on 10/26/15 at 1:30 pm to BottomlandBrew
I guess the gasket gives it the air seal. I was thinking of using an old large pickle jar with screw on top. I suppose there is not a true air lock with a screw on top.
With the gasket jar, do you still need to keep a weight to keep the vegetables submerged?
With the gasket jar, do you still need to keep a weight to keep the vegetables submerged?
Posted on 10/26/15 at 3:43 pm to autodd03
I still use a sack of marbles to keep things under the surface. Oxygen is your enemy.
They make some mason jar tops with small bungs for a three piece airlock. I've thought about getting some, but the flip top jars have worked fine for me, though I sometime forget to burp them and then spend all day at work wondering if they're going to explode under my counter. Truth be told, I overreact with that. All the times I've forgotten to burp them there has been minimal pressure buildup.
They make some mason jar tops with small bungs for a three piece airlock. I've thought about getting some, but the flip top jars have worked fine for me, though I sometime forget to burp them and then spend all day at work wondering if they're going to explode under my counter. Truth be told, I overreact with that. All the times I've forgotten to burp them there has been minimal pressure buildup.
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