Looking for a kimchi recipe that uses hot peppers...
I love it and here in SW MO you can not find any.. So I want to make my own...
I love it and here in SW MO you can not find any.. So I want to make my own...
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recipe kimchi recipe
- Thread starter frdlturner
- Start date
i posted one on here called Brain Strain Kimchi. Go CARDS!
My kimchee recipe is very similar to the great recipe that Stickman linked you to. Be sure to get the "Korean" pepper flakes he mentions. I use A LOT of it. That is where the "traditional" kimchee flavor comes from. It is more like an Oriental paprika than a hot pepper. I add dried Thai peppers for heat. Of course, you may add whatever peppers you prefer. Whatever peppers you add will ferment in the kimchee.
I like my Kimchee with 2 HEADS (not cloves) of garlic and 2 whole onions. Stickman's use of mustard greens sounds delicious! I add about 6-8 of those baby bok choy things, soy sauce, 2 bunches of green onions, leeks, julienned carrots and very little ginger.
I use my little coffee grinder to pulverize rice into rice flour. A blender would work also. I can't use the rice flour fast enough so I make my own. I realized this method would work while I was using rice to clean the coffee grinder.
The oysters and shrimp are fabulous. You might want to try squid that you keep salted in the fridge for a week prior to making your kimchee. If I don't have the seafood, I add about a cup of Fish Sauce.
I've had about 90 percent of my stomach removed and eat kimchee just about every night. Since I started fermenting, I've not gotten a cold, flu or anything else. Like Stickman, I believe it's the probiotics and nutrients in my kimchee and my kefir that have kept me from getting any illness since I started!
I like my Kimchee with 2 HEADS (not cloves) of garlic and 2 whole onions. Stickman's use of mustard greens sounds delicious! I add about 6-8 of those baby bok choy things, soy sauce, 2 bunches of green onions, leeks, julienned carrots and very little ginger.
I use my little coffee grinder to pulverize rice into rice flour. A blender would work also. I can't use the rice flour fast enough so I make my own. I realized this method would work while I was using rice to clean the coffee grinder.
The oysters and shrimp are fabulous. You might want to try squid that you keep salted in the fridge for a week prior to making your kimchee. If I don't have the seafood, I add about a cup of Fish Sauce.
I've had about 90 percent of my stomach removed and eat kimchee just about every night. Since I started fermenting, I've not gotten a cold, flu or anything else. Like Stickman, I believe it's the probiotics and nutrients in my kimchee and my kefir that have kept me from getting any illness since I started!