The new forums will be named Coin Return (based on the most recent vote)! You can check on the status and timeline of the transition to the new forums here.
The Guiding Principles and New Rules document is now in effect.
Making kimchi?
Cheezy
Registered User regular
Registered User regular
I have a huge bottle of fish sauce that I need to use. I've tried to make kimchi twice using online recipes, but both times it turned out horribly. Are there any PAers that have tried their hand at this and succeeded? Any tips?
Cheezy on
0
Posts
From what I've been told, each Korean family has their own kim chi recipe that has been through their family, and everyone's is somewhat different. You may actually want to find a korean person to ask.
I wasn't even aware fish sauce went INTO kim chi, to be honest. Does it really?
PSN/XBL: dragoniemx
I thought it was mainly cabbage, red pepper paste, salt, and maybe garlic and other veggies, all fermented/pickled in a jar or underground somehow.
Remember, making kim chi is a long and tedious process and takes a lot of time. There really is no easy way to do it.
This is the one I used last time. I can't find the other one I used.
This recipe is pretty similar to my mom's, and her kim chi turns out great. I'm not sure what Chinese cabbage is. She uses Napa cabbages. They could be the same thing. My middle school teacher asked me for my mom's kim chi recipe too, and she made it exactly like the instructions said, but it turned out terrible. I tasted it, and was nothing like my mom's, even after a few week's preservation.
Do you have any Korean friends around you who make kim chi? Watching them make it and taking part in it will help a whole lot more than just by online.
This is from "The Joy of Pickling"
3 TBSP + 1 TSP of Pickling Salt
6 cups water
2 pounds Chinese Cabbage cut into 2 inch squares
6 Scallions, cut into 2 inch lengths, then slivered
1.5 TBSP Minced Fresh Ginger
2 TBSP Dried Hot Pepper
1 TSP Sugar
1. Dissolve the 3 TBSP salt in the water. Put the cabbage into a large bowl, crock or non-reactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.
2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 tsp salt. Pack the mixture into a 2-quart jar or crock. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68 degrees, for 3-6 days. Letting it sit longer will make it more sour.
3. Remove the brine bag and cap the jar tightly. Store the kimchi in the refrigerator.
Couple of things:
1. The liquid on top of the cabbage mix should always be fairly clear. If it's really cloudy, milky looking or looks like there's some sort of long fuzzy, whitish stuff in it, it's been contaminated and you have to throw the batch out.
2. Again. This smells. Don't put it in your house unless you like the smell of fermenting cabbage.
If you want to put a little bite into your Kimchi, and I've seen this done to all types of kimchi including White kimchi, Gat Kimchi (mustard green kimchi), and kkagduki (the kimchi cube made from radish), is to have it sit in some 7up or sprite before serving. It adds a little more sweetness and tang.
Looking for a Hardcore Fantasy Extraction Shooter? - Dark and Darker