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Message
For the First Time I Ate Kimchi, Sent to me by My Chef/Nephew, and I am Hooked
Posted on 9/19/21 at 7:58 pm
Posted on 9/19/21 at 7:58 pm
Who here has made their own kimchi and what did you think of it? Do you have any secrets or tips to share?
9
Posted on 9/19/21 at 8:11 pm to Stadium Rat
I've made my own but I usually just buy it.
Posted on 9/20/21 at 6:30 am to Zappas Stache
Costco has a kimchi that's pretty legit.
Posted on 9/20/21 at 6:41 am to Stadium Rat
Yes, Costco has a really good one. I've tried making my own, but never as good. My wife had a Korean child in her class, when she mentioned to the momma how much I liked kimchi I got a big jar about once a month of her homemade version. That was the best I've ever had.
Kimchi is incredibly healthy because it is fermented, better than a probiotic. I tend to eat it by itself, but it is really used mostly as an ingredient in soups and fried rice. Only add at the last minute so you don't kill all that good bacteria.
Kimchi is incredibly healthy because it is fermented, better than a probiotic. I tend to eat it by itself, but it is really used mostly as an ingredient in soups and fried rice. Only add at the last minute so you don't kill all that good bacteria.
Posted on 9/20/21 at 7:41 am to andouille
Kim Chi home made is usually better than store bought. That brand(can’t remember) that the local Asian stores sell is junk.
Posted on 9/20/21 at 2:11 pm to Stadium Rat
quote:
Do you have any secrets or tips to share?
Kimchi rice with a fried egg and Furikake!!!
Posted on 9/20/21 at 2:38 pm to Stadium Rat
Kimchi is the food that has yet to become trendy. It is due, because it is delicious. Give it a few more years and it will be the next avocado toast
Posted on 9/20/21 at 3:15 pm to Stadium Rat
First had it years ago on top of some french fries from the Chi'lantro food truck in Austin and have been hooked ever since. Never tried making it myself but will be following this thread for sure.
Posted on 9/20/21 at 3:15 pm to Midget Death Squad
Cultured Guru in BR makes a few nice ones.
Posted on 9/21/21 at 7:12 am to Midget Death Squad
quote:
Kimchi is the food that has yet to become trendy. It is due, because it is delicious. Give it a few more years and it will be the next avocado toast
I agree 100%, it has a powerful taste, which we like in Louisiana, nice crunch, the only thing is has going against it is that it is very healthy, we tend to shy away from healthy stuff. Who else would take a heathy bird like a turkey and decide to deep fry it.
Posted on 9/21/21 at 8:30 am to Stadium Rat
quote:
Who here has made their own kimchi and what did you think of it? Do you have any secrets or tips to share?
I have.
The key is to get as fresh nappa cabbage (and whatever other veggies you want to make) as possible. It makes a huge difference. Also make sure you get some quality gochugaru (korean chili flake). Saeujeot (salted shrimp) is traditional, but hard to find unless you have an Asian market near like H Mart. I used fermented shrimp paste instead (but just a touch) and turned out great. Apparently fresh shrimp is also an option.
Koreanbapsang.com is the website I use. Her recipes have turned out the best. Tons of other recipes for various other kimchis as well.
This post was edited on 9/21/21 at 8:31 am
Posted on 9/21/21 at 8:32 am to Midget Death Squad
quote:
Kimchi is the food that has yet to become trendy
wait what? I actually think the kimchi on everything trend has already came and went
a few years ago you could find kimchi tacos, hamburgers, everything
I love kimchi, so it was great, but kimchi definitely had its moment a few years ago
Posted on 9/21/21 at 10:24 am to Stadium Rat
My in-laws are Korean so when they visit they make an entire kimchi fridge full of it to last months.
1) aged kimchi is better than fresh kimchi. Get some and hold onto it for a few weeks and it'll get more intense. and grilled kimchi has a different flavor altogether
2) if you do make it try green onions or chives instead of napa cabbage in a small batch
1) aged kimchi is better than fresh kimchi. Get some and hold onto it for a few weeks and it'll get more intense. and grilled kimchi has a different flavor altogether
2) if you do make it try green onions or chives instead of napa cabbage in a small batch
Posted on 9/21/21 at 10:34 am to bostitch
Green onions with cukes and/or daikon is legit as well.
Posted on 9/21/21 at 3:01 pm to Stadium Rat
I've eaten kimchi before and liked it well enough but I don't ever really eat it unless I'm at a Korean or similar restaurant, which I don't really frequent. What do y'all use it for?
Posted on 9/21/21 at 3:20 pm to LSshoe
I usually make a kimchi fried rice and add thia chili roasted brussells sprouts and/or shrimp and lots of fresh mint and basil. You can add pork to it too.
Posted on 9/21/21 at 6:50 pm to Stadium Rat
Has anyone bought a kimchi in a grocery store that was good? If so, what was the brand?
Posted on 9/21/21 at 6:59 pm to BillF
Mother in Laws and Wildbrine are 2 brands I buy at wholefoods that are good.
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