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16 Comments
gerry N.
July 17, 2014
Hi there ... great recipe for my first attempt at kimchi ! would it be ok to ferment this in a plastic kitchen container ? just realised I don't have a glass container big enough ...thank you
Jen0315
December 4, 2013
This is a sound basic recipe, but you'll find countless, and I MEAN countless, variations in Korea. More often than not there aren't yellow onions added. Kimchi that people intend to keep for longer will have cooked rice blended with water to make a thin slurry, and that gives more of a softened version of the tanginess of yogurt that wraps up and completes the flavors of whatever it's paired with. Often raw seafood is added too- oysters or baby shrimps and squid add sweetness, while little baby fish like tiny croakers or anchovies add umami.
AlisonSpaude
December 8, 2013
Hi Jen0315,
Do you know how raw seafood--oysters, shirmps, squid, "cook" while the kimchi is fermenting. I would love to make kimchi with oysters, but I am afraid I will get sick from raw oysters sitting out while the kimchi ferments. Thanks.
Do you know how raw seafood--oysters, shirmps, squid, "cook" while the kimchi is fermenting. I would love to make kimchi with oysters, but I am afraid I will get sick from raw oysters sitting out while the kimchi ferments. Thanks.
Lauryn C.
May 13, 2013
Chili pepper flakes differ vastly in heat and flavor so not a good idea to substitute. I would try to order gochugaru online. We offer a 4 oz packet on Amazon. It's a key ingredient in achieving kimchi flavors - its distinct earthy, fruity, moderate spice flavors.
Patterson F.
May 13, 2013
Question. I don't know if I can find gochugaru in my area, would just regular red pepper flakes work alright?
RawLizzy
January 14, 2013
Looking froward to making my own Kimchi...I grew up with my family fermenting our own vegetables, from carrots to whole cabbage heads in barrels (my parents are from Europe). So, anything pickled appeals to me. Now that I eat mostly vegand and raw foods, Kimchi fits in perfectly. Thank you so much for the recipe.
@JulieBee...not sure that your comment was necessary...it did not bring anything to the "table".
@JulieBee...not sure that your comment was necessary...it did not bring anything to the "table".
myong6
January 14, 2013
I'm a korean. But I can't make Kimchi. Bc it's not easy. This recipe is helpful. Thanks!
AlisonSpaude
January 13, 2013
Thanks for the recipe. Love any type of kimchi and it's great to make at home. I have seen other traditional recipes that call for raw oysters. I was curious to know Lauryn's take on adding oysters to kimchi. Does the fermentation "cook" the oysters? Is is safe? What are you thoughts about adding other seafood to kimchi during the initial process?
easknh
January 13, 2013
I appreciate whats4dinner's comment on the missing note re: fish sauce but would also like to hear Lauryn's reply.
Chandy
January 13, 2013
I've been thinking about kimchi and your book for the past few days. I opened my email and saw this recipe yay! However I'm buying the combo pack before I try the recipe. A) not in the mood to cook. B) I am dying to taste your style so when I make it, I know what to expect or compare it with. Thanks so much for sharing.
ca412
January 13, 2013
This looks great, and I'd like to try it, but what is the substitute for the fish sauce? I don't see the note referred to in the ingredients list.
Whats4Dinner
January 13, 2013
I'm vegan and am Korean. I think the purpose of the fish sauce is just to introduce more of a salty flavor to it. I've seen people just add a little soy sauce (or tamari if gf) and a little more salt. I might make a small batch and add a little nutritional yeast to add a little fishy/funkiness to it?
Austin D.
January 11, 2013
Great recipe, Lauryn! I'm going to go to your mother's restaurant soon!
Question-- would you ever ferment it longer than 3 days outside the refrigerator? I've read that the good bacteria "peak" after 3-4 days, but then other fermented veggies like sauerkraut can go as long as 6 months at room temp.
Thanks!
Question-- would you ever ferment it longer than 3 days outside the refrigerator? I've read that the good bacteria "peak" after 3-4 days, but then other fermented veggies like sauerkraut can go as long as 6 months at room temp.
Thanks!
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