food Kimchi

Hank busted me in the store today looking at their selection of jarred salsas, wondering if there was another ingredient I could throw in the kimchi. He said.."what are you doing looking at this stuff?" :lol:


The only other thing that piqued my interest was corn. I'd already got the pineapple, decided to leave corn for the next batch.


Turns out Hank loves kimchi. Gonna share some of this fresh stuff.
 
salsalady said:
You thinking the chipotles in adobo?
Click to expand...
 
I was, minus the sauce left, just the saucy peppers, but your idea is fine I've never made it so I have no idea SL!!!
 
Love kimchi.  Gotta drive 20 min to the nearest Korean neighbourhood to get the real stuff.  Got a batch started today.  Couldn't find any daikon at the local Asian vege market so, ah well.
 
Got some salted wombok (napa cabbage) doing its thing , in the mortar is the white ends of spring onion, garlic, and re hydrated birds eye chillies. I did have Korean chilli powder but it's since gone funky so had to chuck it. And a rice porridge in the small bowl.  Carrot and spring onion as well as fish sauce.
P3172882_zpsersmnqqt.jpg

 
The chilli paste for the cabbage.
 
P3172883_zpsnpxxodvq.jpg

 
Mixed and taste tested.  Spot on, no adjustments needed.
 
P3172884_zpssvcqu6mx.jpg

 
Found this great jug that has a pressure release valve on top for when you pour.  It lets out gases but won't let air in.  On sale for $5.25 too!  I grabbed 3 :woohoo:
 
P3172886_zpsx0vfpj0u.jpg

 
Punched out all the air bubbles.  Just covered in liquid.  My hands are burning but the kimchi is done :D  Gonna ferment for 3-5 days then into the fridge for 5-6 weeks.
 
P3172885_zps8wjynvkc.jpg

 
Edit: I added 1 Tbs liquid from sauerkraut to get it started and I also added the seasoning packet from my fave Korean hot n spicy noodles.
This one:
01.png
 
D2S, that looks really good.  Have you done the porridge thing before?  And what you said about the funky Korean peppers...when I pulled a bag of Korean Red Pepper Flakes out of the cupboard, hadn't even looked at it in years, it was all stuck together and moldy.  I was kinda surprised as I never have trouble with peppers in the cupboard, and then you said the same thing happened....weird....
 
After 24 hours at toom temp....
 
BUBBLES!!!  Tiny Bubbles!
IMG_5175.JPG

 
IMG_5176.JPG

 
The tubs in the fridge hadn't started working yet, so I left them out on the table overnight.  By this morning, it was just barely starting to bubble, so I'm going to leave them out another day and see what they look like in tomorrow.
 
 
Meanwhile... back at the hacienda...
 
 
Mexican kimchi!
 
5 medium heads green cabbage
2 bunches regular radishes
4 carrots
2 bunches green onion
 
2 yellow onion- blend 1 with garlic in food processor, slice one
1 cup garlic
 
crushed pineapple with juice
 
1/3c chipotle powder
1/2c chili powder
2 Tbsp cumin (sorry Boss... :lol:)
 
1/2 tamari
water as needed to cover
 
Let it sit out overnight, as of this morning no action yet.  Flavor definitely needs to blend a bit.  Can taste the pineapple, I think it needs a bit more tamari. 
 
IMG_5179.JPG

IMG_5180.JPG

IMG_5182.JPG

IMG_5183.JPG
 
Deathtosnails said:
Love kimchi.  Gotta drive 20 min to the nearest Korean neighbourhood to get the real stuff.  Got a batch started today.  Couldn't find any daikon at the local Asian vege market so, ah well.
 
Got some salted wombok (napa cabbage) doing its thing , in the mortar is the white ends of spring onion, garlic, and re hydrated birds eye chillies. I did have Korean chilli powder but it's since gone funky so had to chuck it. And a rice porridge in the small bowl.  Carrot and spring onion as well as fish sauce.
P3172882_zpsersmnqqt.jpg

 
The chilli paste for the cabbage.
 
P3172883_zpsnpxxodvq.jpg

 
Mixed and taste tested.  Spot on, no adjustments needed.
 
P3172884_zpssvcqu6mx.jpg

 
Found this great jug that has a pressure release valve on top for when you pour.  It lets out gases but won't let air in.  On sale for $5.25 too!  I grabbed 3 :woohoo:
 
P3172886_zpsx0vfpj0u.jpg

 
Punched out all the air bubbles.  Just covered in liquid.  My hands are burning but the kimchi is done :D  Gonna ferment for 3-5 days then into the fridge for 5-6 weeks.
 
P3172885_zps8wjynvkc.jpg

 
Edit: I added 1 Tbs liquid from sauerkraut to get it started and I also added the seasoning packet from my fave Korean hot n spicy noodles.
This one:
01.png
Click to expand...
Great job on that Kimchi! Nice pics of the process too.
salsalady said:
After 24 hours at toom temp....
 
BUBBLES!!!  Tiny Bubbles!
IMG_5175.JPG
 
IMG_5176.JPG
 
The tubs in the fridge hadn't started working yet, so I left them out on the table overnight.  By this morning, it was just barely starting to bubble, so I'm going to leave them out another day and see what they look like in tomorrow.
 
 
Meanwhile... back at the hacienda...
 
 
Mexican kimchi!
 
5 medium heads green cabbage
2 bunches regular radishes
4 carrots
2 bunches green onion
 
2 yellow onion- blend 1 with garlic in food processor, slice one
1 cup garlic
 
crushed pineapple with juice
 
1/3c chipotle powder
1/2c chili powder
2 Tbsp cumin (sorry Boss... :lol:)
 
1/2 tamari
water as needed to cover
 
Let it sit out overnight, as of this morning no action yet.  Flavor definitely needs to blend a bit.  Can taste the pineapple, I think it needs a bit more tamari. 
 
IMG_5179.JPG
IMG_5180.JPG
IMG_5182.JPG
IMG_5183.JPG
Click to expand...
Oh yeah! Mexican kimchi, very nice!
 
Check this out! 
 
IMG_5185.JPG

 
The 8 cup tubs are definitely working!
IMG_5186.JPG

 
I added another 1/2 c tamari to the chipotle kimchi.  It was tasting a little flat.  It's just barely starting to work, so I transfered it into sealed tubs like what's pictured and left it out.  The original kimchi is in the fridge.  It has a good flavor, just developing the sour, and has just the right amount of heat. 
 
The chipotle kimchi almost seems a little mild and I'm not sure if I like the flavor.  As I said, it's flat, nothign popping out, but I'mma gonna give it another couple days and then tweek it.
 
BOOOOOOOO???
 
What? Why? 
 
 
 
you hurt my feelings!  :mope:
 
salsalady said:
BOOOOOOOO???
 
What? Why? 
 
 
 
you hurt my feelings!  :mope:
Click to expand...
Because I suggested it and it failed...
 
Deathtosnails said:
SL, I liked pookies post then unliked it :D
Click to expand...
BOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!
 
What failed? the Chi-po-to-lay?
 
 
 
That one's still workin',  we'll see if it's a Fail or a Sail!  It might need a bit more work but that's OK for a first try.  Seriously..who ever hits it out of the park on the first try of a sauce?
 
I love kimchi! Every fall and winter is kimchi season for me. I eat it with everything and make a new batch when the previous one is gone.
Kimchi on apple pie? Yes, please! Icecream with kimchi? Why not!

I cut the nappa cabbage lengthwise and salt it like this. After rincing I cut it to bite size pieces and mix it with the rest of the ingredients:
sea salt, pepper powder, sugar, garlic, fresh ginger, scallion, carrots and soy sauce. I like to add some sesame seeds sometimes.
One jar is left on the counter top, while the rest goes straight to the fridge, to ferment slower. The taste becomes orgasmic after 4 or 5 days.
 
 
You must log in or register to reply here.
Back
Top