The Hot Pepper said:
The fermenter is a Little Big Mouth Bubbler ...
food Kimchi
- Thread starter Thegreenchilemonster
- Start date
The fermenter is a Little Big Mouth Bubbler ...
CraigJS said:
There's an airlock on top ...
salsalady
eXtreme Business
Pauly posted a link to a girl Maangchi who has a blog and YT vids. She's a hoot! and inspired me to do another kimchi!
I was intending to use Napa cabbage, but the store had Napa for $1.99/# and regular cabbage for .39/#... regular cabbage it is!
The Process-
chop or slice cabbage
soak for 30 minutes in cold water.
Drain.
Toss with kosher salt at 1 cup per 10 pounds of cabbage. Leave the salt on for 1 1/2 hours, tossing every 30 minutes (this part of the recipe is for using napa cabbage quarters like in Maangchi's recipe. I tossed about every 15 minutes for 1 hour, the smaller pieces seemed to be working up quicker.)
Rinse in cold water 3 times.
The Porridge-
Maangchi makes what she calles "Porridge"-
3c water
1/2c sweet rice flour (this seemed too much, I'd start with 1/4 cup)
Simmer until translucent, add 1/4c sugar, cool.
Run 1 c garlic, 1 medium onion, and a 2" piece of ginger through food processor until finely ground.
Toss with 1c fish sauce/tamari/soy, 2 bunches green onion, 1 lg diakon, 2 lg carrots, 1/2-2.5 cups red pepper flakes.
After cabbage is rinsed and drained, toss everything together and pack into tubs. This recipe made about 2 gallons/4L. The rectangle tubs are 8 cups each.
last pic shows some sauce in the tubs, I'm hoping that overnight, more liquid will come out of the cabbage. I think this batch is darker because I used tamari instead of fish sauce. I left one small tup out on the counter, looking forward to seeing if it's bubbling in the morning!
I was intending to use Napa cabbage, but the store had Napa for $1.99/# and regular cabbage for .39/#... regular cabbage it is!
The Process-
chop or slice cabbage
soak for 30 minutes in cold water.
Drain.
Toss with kosher salt at 1 cup per 10 pounds of cabbage. Leave the salt on for 1 1/2 hours, tossing every 30 minutes (this part of the recipe is for using napa cabbage quarters like in Maangchi's recipe. I tossed about every 15 minutes for 1 hour, the smaller pieces seemed to be working up quicker.)
Rinse in cold water 3 times.
The Porridge-
Maangchi makes what she calles "Porridge"-
3c water
1/2c sweet rice flour (this seemed too much, I'd start with 1/4 cup)
Simmer until translucent, add 1/4c sugar, cool.
Run 1 c garlic, 1 medium onion, and a 2" piece of ginger through food processor until finely ground.
Toss with 1c fish sauce/tamari/soy, 2 bunches green onion, 1 lg diakon, 2 lg carrots, 1/2-2.5 cups red pepper flakes.
After cabbage is rinsed and drained, toss everything together and pack into tubs. This recipe made about 2 gallons/4L. The rectangle tubs are 8 cups each.
last pic shows some sauce in the tubs, I'm hoping that overnight, more liquid will come out of the cabbage. I think this batch is darker because I used tamari instead of fish sauce. I left one small tup out on the counter, looking forward to seeing if it's bubbling in the morning!
Looks great salsalady!salsalady said:
Wow looks great. I wonder if chipolte kimchi would be good. Only thing made me think of it was that dark sauce to yours. Hmmm.
salsalady
eXtreme Business
Hmmmmmm!!!!!! chipotle kimchi......Oh I could totally see that with regular cabbage (not napa) slivers of onion (not ground up with the garlic and ginger) No Ginger........
Dang It, BOSS!!!! I don't need another product to make!!!!!!!
But!!! I will get another bit of cabbage and make another batch of chipotle kimchi. I'm not sure if the starch in the rice flour makes any difference to the process, I'm thinking it doesn't. Looking at the process of the original recipe with wedges of napa, it probably helps to serve to keep the sauce in place while packing the wedges into jars. With smaller pieces or shreds, that shouldn't be a problem.
Batch#2....tomorrow......
PS- thanks for the idea, Pookie!
Dang It, BOSS!!!! I don't need another product to make!!!!!!!
But!!! I will get another bit of cabbage and make another batch of chipotle kimchi. I'm not sure if the starch in the rice flour makes any difference to the process, I'm thinking it doesn't. Looking at the process of the original recipe with wedges of napa, it probably helps to serve to keep the sauce in place while packing the wedges into jars. With smaller pieces or shreds, that shouldn't be a problem.
Batch#2....tomorrow......
PS- thanks for the idea, Pookie!
Wooooooooo! I'm eager to hear how that turns out. Man I can totally picture it. On tacos, etc.
Yeah Korean tacos are like a thing here so.... Kalbi beef, kimchi... kinda normal to me now.
Chipotle kimchi tacos sound really tasty!salsalady said:I'mma gonna get this going tomorrow, and we're doing another hot sauce class this sunday so that will be a great opportunity for others to taste it.
chipotle kimchi on tacos....is that what they call fusion cooking?
Add a bit of brown sugar, kick the pineapple to the curb, ditch the cumin, and cilantro, on fence.
Nah cilantro will get slimy.
Nah cilantro will get slimy.
I agree that cilantro wouldn't be a good fit, but I've never used fresh fruit in my kimchi. Sounds good! I always use chile powder in my kimchi, so I know that will work. What kind of chile powder?
Yeah keep the pepper powders for sure. Pineapple could work.
salsalady
eXtreme Business
A lot of kimchi or other ferments have fruit. Apples, raisins, Asian pears...pineapple with the juice would get some sweetness.
I was thinking of generic chili powder (not a specific Chile) and chipotle powder.
OK...nix the cilantro. That might be an "add when served". I was hoping because of the green onions maybe the cilantro would work. Maybe dried cilantro...
No cumin? Really????
I was thinking of generic chili powder (not a specific Chile) and chipotle powder.
OK...nix the cilantro. That might be an "add when served". I was hoping because of the green onions maybe the cilantro would work. Maybe dried cilantro...
No cumin? Really????
I like kimchi simple, I wouldn't go all crazy, but up to you. It's like slaw, there are many slaw recipes, even pineapple slaw or ginger slaw, but they are still on the simpler side. I was thinking more along the lines of a chipolte kimchi as in add some chipoltes maybe some brown sugar, I can see pineapple possibly. Up to you SL!!!!!!