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Author
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Topic: Kimchi
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Diplopoda
unregistered
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posted September 30, 2013 10:42 AM
 
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
unregistered
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posted October 02, 2013 01:13 PM
 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 IP: Logged |
Diplopoda
unregistered
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posted October 03, 2013 06:21 AM
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 fridgeIP: Logged |
Diplopoda
unregistered
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posted October 04, 2013 02:28 PM
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
Webmaster Posts: 203695
From: I hold a Juris Doctorate (J.D.) and a Legum Magister (LL.M.)!
Registered: Apr 2009
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posted October 05, 2013 05:54 PM
Never had it before.IP: Logged |
Ami Anne
Knowflake Posts: 74285
From: Pluto/house next to NickiG
Registered: Sep 2010
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posted October 05, 2013 09:31 PM
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.
http://www.mychristianpsychic.com/
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Randall
Webmaster Posts: 203695
From: I hold a Juris Doctorate (J.D.) and a Legum Magister (LL.M.)!
Registered: Apr 2009
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posted October 06, 2013 11:19 AM
It looks good.IP: Logged |
Diplopoda
unregistered
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posted October 06, 2013 05:55 PM
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!  IP: Logged |
Diplopoda
unregistered
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posted October 06, 2013 05:57 PM
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  IP: Logged |
Tulipe
unregistered
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posted February 15, 2014 05:07 PM
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. ------------------
what goes up must come
down, so when you're
feeling down, the only
way to be is up IP: Logged |
PlutoSurvivor
Knowflake Posts: 2406
From: USA
Registered: Sep 2011
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posted February 16, 2014 01:29 AM
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. IP: Logged |
dadoo
Knowflake Posts: 393
From: Mercury
Registered: Nov 2013
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posted February 23, 2014 02:10 PM
I make my kimchi four times a year ^^
Can't share any though, because people complain it's too spicy (to which I admit).IP: Logged |
teasel
Knowflake Posts: 30814
From: Here
Registered: Apr 2009
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posted May 08, 2025 02:37 AM
http://www.maangchi.com/recipe/chaesik-kimchi IP: Logged |
Lindaland
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