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The most amazing kimchi recipe known to man!


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#1 Poopasaurous!

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Posted 11 October 2017 - 02:18 AM

Who has it?

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#2 PodHopper

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Posted 11 October 2017 - 09:24 AM

I was hoping you did...



#3 ShowMeDaSauce

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Posted 11 October 2017 - 09:41 AM

There is no secret and its simple. Maangchi has some good ones but she uses a lot of fish sauce. The KEY is the Korean pepper flakes and time. Ive made some extremely basic kimchi that was killer after a couple months in the fridge.

 

Most of the time i dont even make the "porridge". I make a smoothie instead with garlic, onion, white part of green onion, little fish sauce, a little Asian pear and juice from a previous ferment. Add pepper flakes to that smoothie until you have a paste and let it rest while the cabbage weeps in salt. Freeze whatever paste you dont use.

 

If you prefer yours really spicy look for these pepper flakes. They are real Korean grown but they cost me $18/500grams.

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Edited by ShowMeDaSauce, 11 October 2017 - 09:50 AM.


#4 Biggy

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Posted 11 October 2017 - 10:15 AM

I made some out of bok choy that turned out fantastic. I have a recipe from a friend who's grandma if from South Korea I can post later if you want it.

#5 PodHopper

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Posted 11 October 2017 - 10:41 AM

I made some out of bok choy that turned out fantastic. I have a recipe from a friend who's grandma if from South Korea I can post later if you want it.

 

Only if it's the most amazing recipe known to man.



#6 dragonsfire

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Posted 11 October 2017 - 10:47 AM

Hmmmm, got a head of cabbage, might have to make some :)



#7 ShowMeDaSauce

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Posted 11 October 2017 - 11:32 AM

Bok Choy works pretty good but get the baby bok choy. Taiwanese cabbage works very well, its similar to common green cabbage. Mixed cabbage is great too. Add carrot threads and slices/strips of Korean radish or daikon. A bunch of green onion or even some Asian chives too.

 

Along with cabbage their is also radish kimchi. Ive made it with radishes, turnips and even kohlrabi. Asian or Bosc pear is a MUST for kkaktugi!!! When its still semi fresh it has a little sweetness but it will get really sour within a month....I love the stuff!!!!

 

There are many other kinds of kimchi but these are the only ones i make.



#8 kentishman

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Posted 11 October 2017 - 02:01 PM

Lots of good comments here, but no recipes. Biggy, please post yours.

I've grown my Korean peppers, harvested and dried the pods, and I'm ready to go!

#9 The Hot Pepper

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Posted 11 October 2017 - 02:37 PM

You asked for it. Try this one.

 

http://www.koreanbap...age-kimchi.html


:cheers:


#10 PodHopper

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Posted 11 October 2017 - 02:41 PM

Lots of good comments here, but no recipes. Biggy, please post yours.

I've grown my Korean peppers, harvested and dried the pods, and I'm ready to go!

 

What variety are Korean?



#11 Edmick

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Posted 11 October 2017 - 03:24 PM

I think you're spose to use napa cabbage. That's what all the Korean places use that I go to.



#12 kentishman

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Posted 11 October 2017 - 03:42 PM

Sorry, but I can't give you any specific names. The seeds for the peppers I grew were sent to me by a THP member in the original seed pack, and it's all in Korean. A few years ago another THP member in Korea sent me about 10 varieties: same thing, all in Korean.

I have enquired here in the past and been given specific variety names, but I'm not recalling them.

I did read somewhere that the varieties used to make Kimchi are not really hot. The ones I grew seem to fit that description, so I hope they'll make some decent Kimchi.

Here's a previous thread that may help:

http://thehotpepper....mchi-gochugaru/

Edited by kentishman, 11 October 2017 - 03:45 PM.


#13 ShowMeDaSauce

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Posted 11 October 2017 - 04:05 PM

Skip the squid and less fish sauce. Add 3tbs minced salted shrimp and about 1/3-1/2 of a Bosc or Asian pear to the puree.

 

https://www.maangchi...ipe/easy-kimchi

 

The main difference is MAK kimchi is cut into pieces first. Tong Baechu is a head cut in quarter sections.



#14 ShowMeDaSauce

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Posted 11 October 2017 - 04:34 PM

This is the kimchi i make especially for hotdogs and brats. Its very mild. I use the 14oz bags of Dole Classic Coleslaw mix just to keep it simple.


1 14oz bag of Dole Classic Coleslaw mix
1 Tbs Korean pepper flakes
2 large garlic cloves
1/3 of a medium onion
1 tsp canning salt
1 tsp sugar
1-2 tsp fish sauce
Enough water to puree the onion and garlic

Weep the slaw mix in the canning salt for 2 hours. Tossing every 30min. No need to rinse this one since we are using very little salt. Just let it drain a few minutes if it tastes too salty for you.

Puree the peeled garlic cloves, onion, fish sauce with a little water.

Mix the puree and pepper flakes with your coleslaw mix in a bowl and pack it tightly in a jar. Let it ferment until it smells sour.There will be some liquid left in the bowl. Use just enough to cover your kimchi. In about 3 days it should smell sour. Toss in the fridge for a week or more.

I normally make mine in 3 bag batches because i love kimchi hotdogs. 3 bags also fills my hocking jar or 2 qt Mason to the top with a little room to spare.
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Edited by ShowMeDaSauce, 11 October 2017 - 04:41 PM.


#15 ShowMeDaSauce

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Posted 11 October 2017 - 04:50 PM

I think you're spose to use napa cabbage. That's what all the Korean places use that I go to.

 

Actually Yang Baechu kimchi is made with common green cabbage. Its sometimes called emergency kimchi. Its also commonly used in parts of China. Taiwanese cabbage kimchi is super tasty. Its slightly sweeter than common green cabbage.

https://www.maangchi...ngbaechu-kimchi

 

I loved mixed cabbage kimchi for stew and stirfries. The older the better. Try it in pork neck bone soup or a spicy beef soup.

 


Edited by ShowMeDaSauce, 11 October 2017 - 04:52 PM.


#16 Edmick

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Posted 11 October 2017 - 05:00 PM

 

Actually Yang Baechu kimchi is made with common green cabbage. Its sometimes called emergency kimchi. Its also commonly used in parts of China. Taiwanese cabbage kimchi is super tasty. Its slightly sweeter than common green cabbage.

https://www.maangchi...ngbaechu-kimchi

 

I loved mixed cabbage kimchi for stew and stirfries. The older the better. Try it in pork neck bone soup or a spicy beef soup.

 

I suppose you could use anything you want to make kimchi. It's mainly the sauce and the process that makes it kimchi. My wife was born in hong kong and grew up in Taiwan and her favorite is radish kimchi. It's pretty good.



#17 The Hot Pepper

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Posted 11 October 2017 - 05:24 PM

I suppose you could use anything you want to make kimchi. It's mainly the sauce and the process that makes it kimchi. My wife was born in hong kong and grew up in Taiwan and her favorite is radish kimchi. It's pretty good.

 

If someone asks how to make cole slaw, same thing. So yup.


:cheers:


#18 ShowMeDaSauce

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Posted 11 October 2017 - 05:26 PM

Kkaktugi made with radish and kohlrabi. Tops from the kohlrabi too.

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How about brussel sprout kimchi....Yeah i went there :D

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Edited by ShowMeDaSauce, 11 October 2017 - 05:29 PM.


#19 Edmick

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Posted 11 October 2017 - 05:41 PM

And lest we forget, kimchi originated and is still consumed in very poor communities. It's a matter of survival, so i'm sure that they used whatever ingredients were available to make it at the time. Hence, why there are so many recipes out there.



#20 Poopasaurous!

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Posted 12 October 2017 - 04:51 PM

I'll try a few different batches. One will be extremely hot peppers. Thanks y'all




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