Kimchi, Second Season

I made my first Kimchi last year, three batches, and was very pleased with the results. I grew my own Korean peppers, dried them and flaked them. In 2018 I grew more peppers and also grew Daikon Radish.

This one dressed out at 12 oz, about right for the 3 lb Napa Cabbage I was using.

Here is the Kimchi, put together yesterday. I will let it ferment for about 2 weeks.

I did an informal survey of my friends last year and was surprised how many of them had never heard of Kimchi. However, it was pretty popular. Kimchi makes a killer grilled cheese sandwich.




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[bubspeppers]

kimchi grilled cheese sounds 

 

[SmokenFire]

kimchi grilled cheese sounds 

 
Agree.  Look for it in the sandwich of the month thread soon....
 
Edit:  The kimchi looks/sounds great Kentishman!  I've got some of my own going as we speak.

 

[ShowMeDaSauce]

Its sorta common for Koreans to put a slice of cheese on some types of kimchi based stews. Im not really a fan of that but it makes a killer Reuben and awesome on hotdogs with cheese too. Add some 1000 Island to offset the sour. I still make a very simplified kimchi just for hot dogs. Its just salt, Dole Slaw mix, gochugaru and fish sauce which is sorta optional.

 

[Walchit]

I put leftover mash and cabbage into this jar...

Does it count as kimchi?

 

[SmokenFire]

I put leftover mash and cabbage into this jar...

Does it count as kimchi?

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Kinda?
 
I'd eat it.