skip to main content

the kimchi [kimchee] thread

5 years ago

recipes can go here [lars, hint hint]

or you can research old KT threads on the topic

Sort by:Oldest

Comments (3)

Lars
5 years ago
last modified: 5 years ago
Here is the recipe that I have been using:

3# Napa cabbage (1 head)
1/2 cup salt
1 cup distilled water
1/4 – 1/3 cup Korean chili flakes
1/2 onion
6 cloves garlic, peeled
2 oz. Ginger
1 carrot cut into matchsticks
1 minced Habanero chili
1/2 tbsp sugar
1/3 cup distilled water
1 tbsp fish sauce

Cut cabbage into pieces and put in large bowl. Add salt and mix; add 1 cup water and toss. Allow to rest for 20 minutes and toss every 20 minutes for one hour.

Blend garlic and ginger into a paste (use mini food processor), put into bowl, add chili flakes, Habanero, and sugar. Add distilled water to form a paste. Add fish sauce.

Strain cabbage, rinse, and strain again twice. Do not submerge cabbage in a bowl of water – rinse with running water only. Otherwise all salt will be removed.

Wearing gloves, put vegetables (cabbage, onion, carrots) into large clean bowl and add chili paste and massage together. Pack into jars and cover with airlock lids. Place jars on a platter with high sides and put in a dark place at room temperature for two days. Check after two days, and allow to ferment one or two more days. Should take four days to be
ready.

Note: One head of Napa cabbage will make two quarts of kimchi.
bragu_DSM 5 thanked Lars
sleevendog (5a NY 6aNYC NL CA)
5 years ago
last modified: 5 years ago
I use Maangchi's recipe. Easy to cut down for 2-3 quarts. Hundreds of ways to make it. I started this batch I think Tuesday. Active and bubbling within 24 hours. We have already gone through the smaller pint. Using it fresh is fine...just not as fermented. Still delicious. Added some to white beans and a layer in a quickie veg lasagna.

I always make a porridge. 5-6 times the ginger as Lars recipe and lots of green onion...3 tBsp fish sauce. Had some radicchio needing using so its darker that some previous batches. Also added asian pear to my blender porridge mash.

I've been at this for years and switched to small batch a few years ago. The big crocks were too much work and hard to tend. Not easy to see the 'action'.

I keep meaning to weigh my cabbage/veg for a more precise recipe, yet it always works. I'm sure the water weight/freshness of the cabbage will make that a bit difficult.

I do like the small batch air-locks as I can glance and see what is happening at the far end of my counter. (way out of my kitchen triangle) This brand was a happy accident after research.

Once in the fridge it will continue to ferment but slows WAY down. Fresh is just a tasty slaw.
bragu_DSM 5 thanked sleevendog (5a NY 6aNYC NL CA)
Related Discussions
Kimchi recipe?
Q
Comments (11)
The NYT recipe from readinglady's link is very close to simple homestyle kimchee. It's also copied below. My mom, an old school Korean lady who prefers to make her own kimchee than buy it (she doesn't like the msg and preservatives that prevent proper pickling), uses less fish sauce and salted shrimp, and usually not both at the same time. Fyi the shrimp is the tiny kind that comes in wet, spread-like consistency. When kept in cool temps, her kimchee matures to a clean, spicy taste with a bite. For a refreshing variation, try daikon cut in 1 inch cubes instead of the cabbage and julienned daikon. Use a little more sugar with the daikon cube version, aka coc-doo-gi. Cabbage Kim Chee (From the New York Times) 1 head won bok (Napa cabbage), about 2 pounds 5 tablespoons coarse salt 1 cup peeled and julienned daikon radish 1/2 cup minced green onion tops 4 tablespoons fish sauce 2 tablespoons peeled and minced garlic 2 tablespoons sugar 1 tablespoon peeled and minced or grated ginger 1 tablespoon or more of ground red Korean chiles 3 tablespoons salted shrimp (sold in jars at Asian stores) Place cabbage in a colander and sprinkle salt over and between the layers of leaves; set aside 2 to 3 hours. Then rinse well, especially between layers of leaves; shake dry. Combine radish, green onions, fish sauce, garlic, sugar, ginger and ground chiles. Add shrimp. Use fingers to pack whole cabbage, inside and out, with the mixture. Or cut cabbage and toss with mixture. Serve immediately or refrigerate up to a week; mixture gets spicier daily. Makes 16 small servings.
...See More
Kimchi and cookies
Q
Comments (30)
Ack, Arlene, that's too bad. I like a lot of different kinds of foods, and I keep trying the ones I don't like. That 7 year rule, you know. I'm picky, but I'm adventurous, if that makes sense. I'll try nearly anything once, but don't care for extremely strong flavors. Nothing really incendiary hot, mouth puckeringly sour, extremely bitter. I'm a middle of the road adventurer, LOL. Whole Foods has artisnal kimchi? Wow. I can even get commercial kimchi here in my small grocery, canned in jars with pink lids. It tastes more like sauerkraut than anything, though, and Elery doesn't like it very well. If we found a very good commercial kimchi we might just buy that. No, scratch that. We wouldn't. You know me, I gotta MAKE IT MYSELF! (grin) Plus Elery shares with his son and his daughter has a friend that makes kimchi soup, so now she wants some too. We're definitely going to try a bunch of recipes, maybe Elery can get a batch mild enough for me. Annie
...See More
RECIPE: Looking for reliable Korean kimchee recipe
Q
Comments (1)
-------------------------------------------------------------------------------- The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste. 3 tablespoons plus 1 teaspoon pickling salt 6 cups water 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares 6 scallions, cut into 2-inch lengths, then slivered 1 1/2 tablespoons minced fresh ginger 2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper) 1 teaspoon sugar Makes about 1 1/2 Quarts 1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive 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 teaspoon salt. Pack the mixture into a 2-quart jar. 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 68Â° F, for 3 to 6 days,until the kimchi is as sour as you like. 3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months. Found this on ask.com I hope it's what you want :-) Linda
...See More
Fermented dill pickles, plus kimchee
Q
Comments (14)
Here are some photos of my pickles, after three days of fermenting (Warning: jars have a blue tint):You can see the one cabbage rib that I added, hoping this would help fermentation.Maybe I added too many Bay leaves, but I find their flavor very mild. The carrots were cut into eighths, lengthwise. Here is the kimchi, after two days of supposed fermenting (still using blue jars):The carrots were julienned by hand, and I used regular cabbage instead of Napa because that's what was at the farmers' market. Note that the liquid at the top is rather dark, due to the darkness of my Korean chili flakes. I've had them for a while, stored properly, but I think I might need to get new ones, but these have always been dark.This one does not look like it is fermenting, although if it is, it is doing so very slowly. The jars all measure 73° with my thermometer gun, but they are probably somewhat cooler at night. The pickles started bubbling after one day and spilled over into the bowl that I had placed the jar in. The top of the airlock has little holes in it, to allow excess pressure to escape. This is the first time I've used this kind of lid and my first time attempting to ferment something. In the past, I've made refrigerator pickles using brine plus vinegar, but these have no vinegar added. Should I be concerned about the kimchi? I'll post photos again in a couple of days, which is when it is supposed to be ready - the pickles are supposed to be ready tomorrow. The pickles already look a bit cloudy (as I expected), but the kimchi does not. Has anyone else used these airlock lids? They remind me of a chemistry experiment.
...See More
annie1992
5 years ago
Elery also uses the Maangchi recipe from YouTube. I get a big charge out of her, although I've never been able to actually TASTE the kimchi, I can't get past the smell, LOL. I get it on the fork, and as soon as I breath that "aroma", I gag. I know, I'm a wuss...

Elery keeps a quart jar of it in the refrigerator, but no one else on either side of our families will eat it, so he only makes enough for himself.

Annie

Related Stories

KITCHEN WORKBOOK New Ways to Plan Your Kitchen’s Work Zones

By LWK London Kitchens

The classic work triangle of range, fridge and sink is the best layout for kitchens, right? Not necessarily

KITCHEN STORAGE Walk-In Pantries vs. Cabinet Pantries

We explore the pros and cons of these popular kitchen storage options

Sponsored

More Discussions

Novel combos which work

35

Pros and Cons of Switching from Gas to Induction Cooking

25

Thinking ahead--do yu have a favorite new inexpensive kitchen tool?

22

Seriously??? Lazy cook story

15

Chloebud, how important is the icing on the pumpkin bars?

14