recipe The most amazing kimchi recipe known to man!

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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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.
 
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.com/topic/64322-best-pepper-for-kimchi-gochugaru/
 
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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Edmick said:
I think you're spose to use napa cabbage. That's what all the Korean places use that I go to.
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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.com/recipe/yangbaechu-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.
 
 
ShowMeDaSauce said:
 
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.com/recipe/yangbaechu-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.
 
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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.
 
Edmick said:
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.
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If someone asks how to make cole slaw, same thing. So yup.
 
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