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.

quote:

Originally posted by flesheatingvirus:
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.

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.

My wife just read the recipe

OMIT THE SOY SAUCE. DO NOT ADD SOY SAUCE AS IT WILL RUIN THE KIMCHEE.

quote:

Originally posted by RobLew:

quote:

Originally posted by Beancooker:

quote:

Originally posted by DoctorSolo:

Can you post this if it's not a guarded family secret?

I had a bulgogi steak sandwich with kimchi in it at a gastro-pub recently, wife didn't like it so I ate hers too.

I love pickled stuff.

I don’t mind sharing between a few forum members who will enjoy it. If I posted it online, my wife would be very disappointed in me. I am happy to email you, but I also ask that it is not made public. I trust my fellow forum members to be honest.

Give me a day or so to write out the instructions. That is more important than the actual recipe and ingredients.

Please add me to distro. I'd love to try making my own.

Me, too, please.

Please send to me as well.

There is an Asian restaurant in town where I live that makes a Kimchi lo-mein-like noodle dish, it's awesome.

Is this like ti kwan doh!

Where they give you different colored belts ?

quote:

Originally posted by Beancooker:
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.

You did indeed! It was very good, so I’m happy to be able to recreate it.

I'd would like the recipe too. Haven't had kimchi in a while, thanks

Love it
Eat it with sardines.
Not the most popular person in the house when I do.
Costco carries the Jongga brand.

quote:

Originally posted by pd15:

Costco carries the Jongga brand.

Product Details
Kimchi
Sliced Napa cabbage
88.1 oz

!! How long does it take to go through that much?

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

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.

We buy it by the tub at Costco in the refrigerated section. Good stuff!

JP

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.

quote:

Originally posted by sse:

quote:

Originally posted by pd15:

Costco carries the Jongga brand.

Product Details
Kimchi
Sliced Napa cabbage
88.1 oz

!! How long does it take to go through that much?

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.

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.

Does it matter if the cabbage is soaking at room temp or in frig?

quote:

Originally posted by irreverent:
Does it matter if the cabbage is soaking at room temp or in frig?

Room temp.

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!