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Forum:	Quirky Cuisine
Topic:	Kimchi

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Your Reply: HTML is OFF UBB Code is ON Smilies Legend	[QUOTE]Originally posted by Randall: [B]It looks good.[/B][/QUOTE]
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<table border=0 cellpadding=0 cellspacing=0 width="95%"><TR><td bgcolor="#CC3299"><TABLE BORDER=0 cellpadding=4 border=0 cellspacing=1 WIDTH="100%"><TR bgcolor="#871f78"><TD COLSPAN=2><CENTER>T O P I C     R E V I E W</CENTER></TD></TR><TR bgcolor="#FAEBF8"><TD valign=top>Diplopoda</TD><TD>After deliberating for months, I decided to buy a "Wong Bok" cabbage to make Kimchi.Looked thru a few recipes online that boggled me with their differences. But I'mma make them soon! I might even post a pic.Has anyone made their own Kimchi? Did fermentation turn out well? <IMG SRC="http://www.linda-goodman.com/ubb/smile.gif">I like how making Kimchi looks like plumbing with rubber gloves. <IMG SRC="http://media.maangchi.com/wp-content/uploads/2010/01/putkimchiintocontainer1-590x331.jpg"> I also like how this woman made a whole container full of Kimchi like it's free for all wholesale! <IMG SRC="http://media.maangchi.com/wp-content/uploads/2010/01/2-containers1-590x412.jpg"> I am terrified of the fermentation process though. I don't want it to become poisonous food. So, I'll make sure that won't happen! </TD></TR><TR bgcolor="#F4D5F0"><TD valign=top>Diplopoda</TD><TD> <IMG SRC="http://i39.tinypic.com/287zvw6.jpg"> I thought id be a sport and show u guys my kimchi! It's my first try, but it's not as difficult as they make it out to be! I didn't add raw seafood but I may try it the next batch <IMG SRC="http://www.linda-goodman.com/ubb/smile.gif"></TD></TR><TR bgcolor="#FAEBF8"><TD valign=top>Diplopoda</TD><TD>I put one bottle on the shelf and one in the fridge. the one at room temperatyure has fermented <IMG SRC="http://www.linda-goodman.com/ubb/smile.gif"> bubbles. so i put it in the fridge</TD></TR><TR bgcolor="#F4D5F0"><TD valign=top>Diplopoda</TD><TD>Now I know how easy and fun it is to make kimchi I tried it with my other batch of napa cabbage! Cabbage is always the highlight for whatever reason. So today I got a bit more adventurous and I put leek and a special 3/4 of rose apple (not water apple) and I simply loved the taste. It's sweeter and tastier.For a second batch I tried the fresh squid that I salted 3 days ago. That was the most adventurous experiment. I'm not sure how raw squid will take to fermentation. I truly hope it won't kill me lol I might post pics after a day of fermentation. Making kimchi is pretty fun but no more after this <IMG SRC="http://www.linda-goodman.com/ubb/smile.gif"></TD></TR><TR bgcolor="#FAEBF8"><TD valign=top>Randall</TD><TD>Never had it before.</TD></TR><TR bgcolor="#F4D5F0"><TD valign=top>Ami Anne</TD><TD>I love, love, love Kimchee but never have made it myself------------------ Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course. <A HREF="http://www.mychristianpsychic.com/" TARGET=_blank>http://www.mychristianpsychic.com/</A></TD></TR><TR bgcolor="#FAEBF8"><TD valign=top>Randall</TD><TD>It looks good.</TD></TR><TR bgcolor="#F4D5F0"><TD valign=top>Diplopoda</TD><TD>Try it Ami I promise you will be fascinated with the process for a few days <IMG SRC="http://www.linda-goodman.com/ubb/smile.gif"> It took me 5 days to be sick of it lol I had fun making it It's really easy! Easier than cooking U just dump all in a jar n add water Let the gd bacteria cook it!I didn't die from raw squid poisoning! I could feel my gut getting cleaner lol Kimchi changes the formation of your gut lol that's what I read. Prevents cancer etc also I borrowed a lovely book on fermentation by Katz It's so beautiful I was sucked in for hours I'm never so taken in with bio stuffAnyway next up will be fermented fruit and maybe kumbucha too! Hv u made it? Moroccan salt lemons and oranges seem easy to make! <IMG SRC="http://www.linda-goodman.com/ubb/heart2.gif"></TD></TR><TR bgcolor="#FAEBF8"><TD valign=top>Diplopoda</TD><TD> <BLOCKQUOTE>quote:<HR>Originally posted by Randall: It looks good.<HR></BLOCKQUOTE>Try it Randall <IMG SRC="http://www.linda-goodman.com/ubb/smile.gif"> I promise you'll be put off for a long time before your addiction kicks in! Once you're addicted it's gone from there <IMG SRC="http://www.linda-goodman.com/ubb/tongue.gif"> It's an acquired taste, the pungent sour salty spicy umami flavor <IMG SRC="http://www.linda-goodman.com/ubb/star.gif"></TD></TR><TR bgcolor="#F4D5F0"><TD valign=top>Tulipe</TD><TD> <BLOCKQUOTE>quote:<HR>Originally posted by Diplopoda: So today I got a bit more adventurous and I put leek and a special 3/4 of rose apple (not water apple) and I simply loved the taste. It's sweeter and tastier.<HR></BLOCKQUOTE>Diplopoda, your kimchi looks so yummy! I used to make kimchi in winter. Although I have never tried rose apple and leek, may have to make it soon to see what it tastes like.------------------ what goes up must come down, so when you're feeling down, the only way to be is up</TD></TR><TR bgcolor="#FAEBF8"><TD valign=top>PlutoSurvivor</TD><TD>Isn't kimchi a Korean staple? Many cultures have prized fermented foods...probiotics... Good bacteria in, bad bacteria out. I've had probiotic vegetables made locally. But ever tried making my own batch. Will have to give it a try. </TD></TR><TR bgcolor="#F4D5F0"><TD valign=top>dadoo</TD><TD>I make my kimchi four times a year ^^ Can't share any though, because people complain it's too spicy (to which I admit).</TD></TR></TABLE></td></tr></table>

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