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Author Topic:   Kimchi
Diplopoda
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posted September 30, 2013 10:42 AM           Edit/Delete Message   Reply w/Quote
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?

I like how making Kimchi looks like plumbing with rubber gloves.

I also like how this woman made a whole container full of Kimchi like it's free for all wholesale!


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!

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Diplopoda
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posted October 02, 2013 01:13 PM           Edit/Delete Message   Reply w/Quote

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

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Diplopoda
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posted October 03, 2013 06:21 AM           Edit/Delete Message   Reply w/Quote
I put one bottle on the shelf and one in the fridge. the one at room temperatyure has fermented bubbles. so i put it in the fridge

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Diplopoda
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posted October 04, 2013 02:28 PM           Edit/Delete Message   Reply w/Quote
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

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Randall
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posted October 05, 2013 05:54 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
Never had it before.

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Ami Anne
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posted October 05, 2013 09:31 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
I love, love, love Kimchee but never have made it myself

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Randall
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posted October 06, 2013 11:19 AM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
It looks good.

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Diplopoda
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posted October 06, 2013 05:55 PM           Edit/Delete Message   Reply w/Quote
Try it Ami I promise you will be fascinated with the process for a few days
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 stuff

Anyway next up will be fermented fruit and maybe kumbucha too! Hv u made it? Moroccan salt lemons and oranges seem easy to make!

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Diplopoda
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posted October 06, 2013 05:57 PM           Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Randall:
It looks good.

Try it Randall
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
It's an acquired taste, the pungent sour salty spicy umami flavor

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Tulipe
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posted February 15, 2014 05:07 PM     Click Here to See the Profile for Tulipe     Edit/Delete Message   Reply w/Quote
quote:
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.


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.

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PlutoSurvivor
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posted February 16, 2014 01:29 AM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
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.

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dadoo
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From: Mercury
Registered: Nov 2013

posted February 23, 2014 02:10 PM     Click Here to See the Profile for dadoo     Edit/Delete Message   Reply w/Quote
I make my kimchi four times a year ^^
Can't share any though, because people complain it's too spicy (to which I admit).

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