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Spread the Disease |
I’d like the recipe, too, please! I made a batch a long time ago that was pretty good, but was interested in trying again. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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Alea iacta est |
Sent. If I remember correctly, didn’t I send you some of my wife’s kimchee a few years ago? If so, it’s the same recipe as what I sent you. One thing for all to note, you can cut Dikon radish into approx 1” cubes and follow the same recipe. Instead of “painting the leaves” just pour and mix. The “lol” thread | |||
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| Alea iacta est |
My wife just read the recipe OMIT THE SOY SAUCE. DO NOT ADD SOY SAUCE AS IT WILL RUIN THE KIMCHEE. The “lol” thread | |||
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| Eye on the Silver Lining |
Me, too, please. __________________________ "Trust, but verify." | |||
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| Member |
Please send to me as well. | |||
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| Get my pies outta the oven!  |
There is an Asian restaurant in town where I live that makes a Kimchi lo-mein-like noodle dish, it's awesome. | |||
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| Member |
Is this like ti kwan doh! Where they give you different colored belts ? Safety, Situational Awareness and proficiency. Neck Ties, Hats and ammo brass, Never ,ever touch'em w/o asking first | |||
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| Spread the Disease |
You did indeed! It was very good, so I’m happy to be able to recreate it. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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Barbarian at the Gate |
I'd would like the recipe too. Haven't had kimchi in a while, thanks “Posterity! You will never know how much it cost the present Generation to preserve your Freedom! I hope you will make good use of it. If you do not, I shall repent in Heaven, that I ever took half the Pains to preserve it.” ― John Adams "Fire can be our friend; whether it's toasting marshmallows, or raining down on Charlie." - Principal Skinner. | |||
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| Frog in boiling water |
Love it Eat it with sardines. Not the most popular person in the house when I do. Costco carries the Jongga brand. | |||
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| would not care to elaborate  |
Product Details Kimchi Sliced Napa cabbage 88.1 oz !! How long does it take to go through that much? | |||
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| Frog in boiling water |
The one I get is 52.9 ounces. Lasts about a month to 6 weeks. The one I just picked up has a use by date of 09-27-24 | |||
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Coin Sniper |
There is a Korean restaurant in town that has radish kimchi as a side dish, I swear that stuff is like crack in a bowl. Pronoun: His Royal Highness and benevolent Majesty of all he surveys 343 - Never Forget Its better to be Pavlov's dog than Schrodinger's cat There are three types of mistakes; Those you learn from, those you suffer from, and those you don't survive. | |||
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Member |
We buy it by the tub at Costco in the refrigerated section. Good stuff! JP | |||
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| Alea iacta est |
There are enough requests that my wife said “just give it to everyone”. So here you are. Mind you all the measurements are approximate. She measures nothing and tastes it as she makes it. I watched and guesstimated the quantities. Get some Napa cabbage. Cut into quarters, lengthways. Mix up a salt water solution, about as salty as ocean water. Soak cabbage for about 6-8 hours. Rinse well after soaking. While the cabbage is soaking take a cup or so of white rice flour. Add that to a few cups of water. The ratio doesn’t really matter. Heat it on the stove until boiling. You aren’t making a paste, but more of a liquid that’s about as thick as motor oil. Let this cool to room temp. When the cabbage is rinsed, set aside and let it drip dry for half an hour or so. Take the rice flour mixture and put in a huge bowl. Add some gochugaru chili flakes. (Buy these from a Korean market or on Amazon. Wang or Sempio brand are both really good. Do not buy the gochugaru from Mount Hope as it will ruin your kimchee.) add some fish sauce add a lot of minced fresh garlic, lots of chopped green onions. This mixture should have the consistency of pancake batter, or wood glue. (Best things I can think to describe the thickness, but it can be thinner or a little thicker.) Take your cabbage quarters and peel back a leaf at a time and “paint” the leaves with the sauce mix. Don’t tear the leaves from the core as you want them to stay quartered. After you paint each leaf, gently squeeze the quarter so the air is pressed out but all the sauce stays inside. Put that quarter in a container and continue the process. Pack the container with cabbage and you want most all of the air out. Don’t stress over this, and don’t squish the cabbage, just gently pack into a container. Leave a couple inches of air space at the top. DO NOT FILL TO THE TOP, IT NEEDS ROOM. If you fill to the top, it’ll make an atrocious mess. Any leftover sauce, pour on top. Close container with a lid. Place in the pantry on the floor at room temp. 75° or so. Let it sit for a day or two. You’ll see it starting to bubble and “percolate”. When it’s starting to bubble, transfer to the fridge and let it sit for a week to two weeks. You’ll have to pop the lid off once in a while so it can release the gases. At this point you can choose when to eat. Depending how long it was in the pantry will depend on how quickly or slowly it finishes in the fridge. Approx 1 cup rice flour and three cups of water 1-1.5 cups gochugaru 1 cup minced fresh garlic 2 cups green onion 1/2 cup fish sauce (three crabs brand is preferred) Add some water to thin it out if necessary. The “lol” thread | |||
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| Alea iacta est |
The recipe posted is for far less than she normally makes. She usually makes about 30 pounds at a time. It lasts about a month. Mind you, she doesn’t only use it as a side dish, but she makes “kimchee jee gay” (best way to spell it in English). It’s baby back ribs cooked in basically kimchee soup. That’s just one example of how it’s used. That said, in Korean culture, kimchee is used in damn near everything. The “lol” thread | |||
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His Royal Hiney |
Just from the title, I thought you just like it and I was going to chime in about the health benefits. I use it as a condiment for various things. "It did not really matter what we expected from life, but rather what life expected from us. We needed to stop asking about the meaning of life, and instead to think of ourselves as those who were being questioned by life – daily and hourly. Our answer must consist not in talk and meditation, but in right action and in right conduct. Life ultimately means taking the responsibility to find the right answer to its problems and to fulfill the tasks which it constantly sets for each individual." Viktor Frankl, Man's Search for Meaning, 1946. | |||
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| Eye on the Silver Lining |
Does it matter if the cabbage is soaking at room temp or in frig? __________________________ "Trust, but verify." | |||
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| Alea iacta est |
Room temp. The “lol” thread | |||
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| Yew got a spider on yo head  |
Are those proportions for one average-sized head of cabbage or a couple? I'm sure the environmental yeast has a part in the equation, like it does with sourdough? Not that you can control that. I'm not gonna lie, I am going to try this, and I am going to be a little nervous when I eat the first bite, haha. Silly white man with very (south)western food preparation habits here, BUT THANK YOU FOR SHARING! | |||
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