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[Outdated]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 .

 

[Grondhammar]

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 .

Yep yep. Just this morning I moved all the tomatoes from the harvest buckets to a work table so I could rinse the buckets out and turn them into wash buckets and processing buckets. Can never get enough of the things.

No idea how we all survived before 1970 or so.

Will get that recipe posted sometime in the next couple of hours!

 

[Grondhammar]

Pum's Kimchi
from a Thai lady I knew a while back
--------------
1 napa cabbage, cored
1/4 c kosher salt

1 tbsp garlic crushed/minced/grated/whatever
1 tbsp ginger
1 tsp sugar
2 tbsp fish sauce
1-5 tbsp gochugaru

8 oz daikon radish (julienne'd)
4 oz carrot (also julienne'd)

NOTES:
1. all measurements are variable and as-you-like, based on season, sought flavour, etc
2. I'm guessing you know about the salt water bath for the cabbage and mixing/canning process but happy to type that up too if you like

 

[TBRS1]

Pum's Kimchi
from a Thai lady I knew a while back
--------------
1 napa cabbage, cored
1/4 c kosher salt

1 tbsp garlic crushed/minced/grated/whatever
1 tbsp ginger
1 tsp sugar
2 tbsp fish sauce
1-5 tbsp gochugaru

8 oz daikon radish
4 oz carrot

NOTES:
1. all measurements are variable and as-you-like, based on season, sought flavour, etc
2. I'm guessing you know about the salt water bath for the cabbage and mixing/canning process but happy to type that up too if you like

This looks good!

I'll have to order the pepper flakes, but everything else is locally available.

 

[Judge]

Kimchi. Reminds me of a guy I worked with for several years. He met his wife in Japan when he was in the Air Force. She was always making Korean Kimchi, but her husband never cared for it.

Never tried it myself, but I've always enjoyed Sauerkraut. I never thought fermentation was a bad word, though my grandfather would have disagreed.

 

[TBRS1]

Sauerkraut is such a useful food.

It's great for breakfast, alongside potato pancakes.

 

[Captain Jigglypuff]

I know my stepmom knows how to make Kim chi and I think she has a less complicated method. I know you need some sort of fish paste that is sold in Asian supermarkets, I want to say chili oil, chili paste, sugar, and some type of dried peppers if you want it to be very spicy. The fish paste is probably the hardest thing to get f you don’t have an Asian supermarket near you. Then you to have to keep it in a cool dark place for a few months. I remember not wanting to eat it because the vinegar smell was extremely strong and very off putting. I’ve tried it since then and I’ve noticed that as long as the Kimchi doesn’t reek of vinegar, I’ll eat it. I bought some at the store to go with an easy recipe for bugoli that I found online.