Anybody have a good kimchi recipe?

[TBRS1]

When I told my daughter that I was making sauerkraut she asked me to make some kimchi.

I've never made it before - there's a lot of recipes on the internet, though.

Can anybody recommend one, or have a recipe of their own?

 

[Outdated]

I'm the same as you, no idea, but when looking for cultural recipes I reckon it's best to ask people from that culture. So for kimchi you need a Korean cook:

Kimchi Recipe (Napa Cabbage Kimchi)

 

[TBRS1]

I'm the same as you, no idea, but when looking for cultural recipes I reckon it's best to ask people from that culture. So for kimchi you need a Korean cook:

Kimchi Recipe (Napa Cabbage Kimchi)

Wow - that's kind of complicated.

PERFECT job for my kitchen bio-lab!

I can find Korean fish sauce, but fermented little shrimp is gonna be hard to find .

 

[Grondhammar]

I've been making my own every couple of weeks for eight years now. Some of the recipes I've seen are crazy-complicated and tricky. I like the simple version. The only difficult thing is 1) getting fermentation lids for wide-mouth canning jars, and 2) having an asian store nearby (or ordering online).

I don't use this exactly, but something similar:

Amazon.com: Easy Fermenter Fermentation Kit, Includes 3 Fermenting Lids for Wide Mouth Mason Jars & Oxygen Extractor Pump, Mason Jar Airlock Lid For Fermenting Kimchi, Pickle, & Sauerkraut: Home & Kitchen

It's just napa cabbage, carrot, ginger, garlic, and three things you can find at asian stores (gochugaru, diakon radish, and fish sauce). Ratios vary based on my mood.

Happy to post the full recipe if you're interested. It's wonderful stuff, and you can control the spice level. I find the store kimchi inedible due to the spice-scald factor!

 

[TBRS1]

I've been making my own every couple of weeks for eight years now. Some of the recipes I've seen are crazy-complicated and tricky. I like the simple version. The only difficult thing is 1) getting fermentation lids for wide-mouth canning jars, and 2) having an asian store nearby (or ordering online).

I don't use this exactly, but something similar:

Amazon.com: Easy Fermenter Fermentation Kit, Includes 3 Fermenting Lids for Wide Mouth Mason Jars & Oxygen Extractor Pump, Mason Jar Airlock Lid For Fermenting Kimchi, Pickle, & Sauerkraut: Home & Kitchen

It's just napa cabbage, carrot, ginger, garlic, and three things you can find at asian stores (gochugaru, diakon radish, and fish sauce). Ratios vary based on my mood.

Happy to post the full recipe if you're interested. It's wonderful stuff, and you can control the spice level. I find the store kimchi inedible due to the spice-scald factor!

The fermentation lids look interesting - I generally use a bucket & airlock, but for the kimchi, I think I'll make smaller batches, so I have that on my "buy list" now.

If you have rough proportions for a recipe (I use the "bit o' this, bit o' that" cooking method), that would help me get started.

Thanks!

 

[Outdated]

I generally use a bucket & airlock..

As in a beer brewing kit? When I started doing double sized batches for my fermenter the old bubbler from the beer brewing kit was no good, the fermentation was so violent for the first couple of days that it would blow all of the water out of the bubbler. Instead I ran a hose from the top of my fermenter in to a bucket of water.

When I was a kid we used to brew ginger beer at home, this was before the days where simple plastic products were available for just about everything. The only real requirements for a fermenting jar lid is that it lets gas escape but doesn't let insects or foreign bacterial infections in.

Our "fermenting jar" was Mum's big old jam pot and the lid was just a piece of muslin cloth stretched over the top and tied on with string. I imagine that traditional Korean methods would have been much the same.

 

[TBRS1]

As in a beer brewing kit? When I started doing double sized batches for my fermenter the old bubbler from the beer brewing kit was no good, the fermentation was so violent for the first couple of days that it would blow all of the water out of the bubbler. Instead I ran a hose from the top of my fermenter in to a bucket of water.

When I was a kid we used to brew ginger beer at home, this was before the days where simple plastic products were available for just about everything. The only real requirements for a fermenting jar lid is that it lets gas escape but doesn't let insects or foreign bacterial infections in.

Our "fermenting jar" was Mum's big old jam pot and the lid was just a piece of muslin cloth stretched over the top and tied on with string. I imagine that traditional Korean methods would have been much the same.

Yeah - I used to make a lot of beer & wine.

I still do, because I'm good at it, but I stopped drinking so I give it all away.

Now I have a garage full of food safe buckets. I think buckets are as important to farming as is a shovel. There are times when all the buckets are full of different edibles at the same time .