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20 Comments
lavagal
June 28, 2020
I welcome that fizz in my kimchi because that is an indicator of active and healthy probiotics. I just made a batch with beet greens and radish greens, green onion, sweet onion slices. I don't use a lot of salt, so I don't rinse it. I do pour off the liquid and save it for my mix of gojuchang, garlic, Korean chili pepper flakes, fish sauce, unbleached sugar, and whey from my milk kefir.
yejee
August 22, 2015
So happy to see kimchi recipe here! Mine is as simple as yours but in the traditional recipes they use some sort of rice paste. I just made some onion kimchi, radish leaves kimchi, and chives kimchi :)
Jongjoo K.
August 17, 2015
Hello!
I am so happy to read this recipe!!
You can reduce the time, if you want easy type kimchi. With 24oz diced cabbage and radish, you can add a boiling salt water, 4 cups water+1/3 cups coarse salt, just wait 10 mins.
Not boiling with, just pour boiling salt water to vege.
And if you don't have salted shrimp, just use a fish sauce. They can do a great works, too.
And Actually we are not use zucchini, but you can use anything what you want.
Mom use a veet for a 물김치-water type kimchi.
We use a boiled flour water, but you can add 1 or 2 spoons of cooked rice when you make a sauce. Yes, grind with them.
Have fun guys!!!
I am so happy to read this recipe!!
You can reduce the time, if you want easy type kimchi. With 24oz diced cabbage and radish, you can add a boiling salt water, 4 cups water+1/3 cups coarse salt, just wait 10 mins.
Not boiling with, just pour boiling salt water to vege.
And if you don't have salted shrimp, just use a fish sauce. They can do a great works, too.
And Actually we are not use zucchini, but you can use anything what you want.
Mom use a veet for a 물김치-water type kimchi.
We use a boiled flour water, but you can add 1 or 2 spoons of cooked rice when you make a sauce. Yes, grind with them.
Have fun guys!!!
Misty
August 12, 2015
Thanks, before I got your response I checked one of my favorite food sites(foodsubs.com) for options and it suggested that one tablespoon of miso is roughly equivalent to one cube of bouillon. While I am at it, I was wondering if I could use the salt called for because of preserving qualities, but not necessarily adding other salty ingredients, at least until after I sample the results. Is the briny addition like miso there for any thing besides flavor? Thanks, I am experienced with canning and dehydrating but fermenting is new for me and I really don't like pickles, etc.-too salty, for one thing.
Misty
August 12, 2015
First let me say I have never made or even eaten kimchi, but the ingredient list has me intrigued, and I do have most of it. I just want to know if ham could be the briny thing to add (seriously), since I have that and would be using it quickly. I work at a grocery store, but can't think of what else I would use, that we also carry. Anchovies would probably work, but never had them either. I will check into miso, since that seems to be a safe option. We do stock kimchi but it is in a big jar and costs more than I would like to spend if I don't like it. Making a small amount to try seems like a better option.
Hillary R.
August 12, 2015
Hi Misty! Very cool -- I would love to hear how it goes if you give this a try. You're absolutely right that making your own kimchi is cost-effective. My boyfriend choked when he saw how much small batch producers were charging at our farmer's market for a pint of kimchi, hahah! I've definitely never tried ham. I'm not sure how the flavor and texture for that would work. Dried anchovies are definitely regularly used in kimchi and miso is the go-to when making a vegetarian/vegan version; that will definitely work!
beejay45
August 4, 2015
That "unpleasant fizz" is probably a by-product of the fermentation, like you would get making kombucha, for example.
I've got a huge container of gochugaru that I need to use before it loses its oomph, so I'm going to try this freeform method out very soon. What do you think of green beans in this? Could they go in whole, or would they need to be julienned?
Thanks for your effort!
I've got a huge container of gochugaru that I need to use before it loses its oomph, so I'm going to try this freeform method out very soon. What do you think of green beans in this? Could they go in whole, or would they need to be julienned?
Thanks for your effort!
Hillary R.
August 4, 2015
Green beans could work! I'd be curious to hear how they come out for you. I would leave them whole. At our house, we make another kind of panchan with blanched green beans-- sesame oil, soy sauce, gochugaru and sesame seeds. Pretty much all to taste. ;)
Christine L.
August 3, 2015
Oh Hillary--I'll give you my mom's recipe! I don't believe in keeping recipes secret!
Hillary R.
August 3, 2015
Please do!! The more the merrier. ;)
Still trying to perfect "fresh" kimchi if you have a good recipe for that one!!
Still trying to perfect "fresh" kimchi if you have a good recipe for that one!!
Candice
August 3, 2015
Ahh I love kimchi. And I never thought to use apples... will have to try that.
kimikoftokyo
August 3, 2015
I heart kimchi grew up with it. I make it once a year to eat all summer. I love cubed kimchi but sadly folks have a time getting over the smell to taste it. I just go to my local hmart and buy it the rest of the year and eat it just as is. It's fun to make with friends.
Hillary R.
August 3, 2015
Oh, it's the best! I love having a bunch in the fridge... on busy nights I just serve alongside some steamed rice and maybe a pan-fried piece of fish. So simple!
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