Comments on: An Intro into Fermentation : How to Make Kimchi http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/ Just another WordPress.com weblog Tue, 15 Dec 2009 00:35:20 +0000 http://wordpress.com/ hourly 1 By: Yan http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-1707 Yan Mon, 07 Dec 2009 13:57:04 +0000 http://asonomagarden.wordpress.com/?p=366#comment-1707 I used to like vege when i was young.but now i don't like vege. Ever since i moved to my current country where i live now, i started to like kimchi.My friend took me to a korean restaurant and at first kimchi taste really weird for me.but after went to some other korean restaurant i started to like kimchi.And right now it kinda become my habit to eat kimchi in almost of my meal. and i usually buy kimchi in korean market everyweek.Iam thinking of making a home-made kimchi.hopefully i can succeed on making my home-made kimchi =) thanks for the recipe.. I used to like vege when i was young.but now i don’t like vege. Ever since i moved to my current country where i live now, i started to like kimchi.My friend took me to a korean restaurant and at first kimchi taste really weird for me.but after went to some other korean restaurant i started to like kimchi.And right now it kinda become my habit to eat kimchi in almost of my meal. and i usually buy kimchi in korean market everyweek.Iam thinking of making a home-made kimchi.hopefully i can succeed on making my home-made kimchi =) thanks for the recipe..

]]> By: Viking http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-1679 Viking Sat, 28 Nov 2009 17:32:44 +0000 http://asonomagarden.wordpress.com/?p=366#comment-1679 Storage of Kim Chi is not a problem. The Korean people make Kim Chi when Napa is in season, and they make enough to last till the next new Napa is ready. They bury it in earthenware pots in the ground and dig it up as needed. The word to the wise here tho is: It gets pretty ripe. Cabbage that has gotten really ripe has a skunk like smell, but is still edible, if it is Kim Chi, but will give you very bad breath. Mostly when the Kim Chi has gone sour (fermented till it tastes bubbly) it is used for cooking, to make Kimchijigae (soup) or Buta Kimchi (stir fried pork and kimchi) which are both delicious. Cooking removes the alcohol and smooths out the flavour. Fresh Kim Chi is only really fresh for up to four weeks. Storage of Kim Chi is not a problem. The Korean people make Kim Chi when Napa is in season, and they make enough to last till the next new Napa is ready. They bury it in earthenware pots in the ground and dig it up as needed. The word to the wise here tho is: It gets pretty ripe. Cabbage that has gotten really ripe has a skunk like smell, but is still edible, if it is Kim Chi, but will give you very bad breath. Mostly when the Kim Chi has gone sour (fermented till it tastes bubbly) it is used for cooking, to make Kimchijigae (soup) or Buta Kimchi (stir fried pork and kimchi) which are both delicious. Cooking removes the alcohol and smooths out the flavour. Fresh Kim Chi is only really fresh for up to four weeks.

]]> By: mike1969 http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-1582 mike1969 Sat, 26 Sep 2009 12:39:11 +0000 http://asonomagarden.wordpress.com/?p=366#comment-1582 Store bought kimchi needs to be fermented longer. I think you should wait at least a month. I will warn you it does have a strong smell, the stronger the smell the better for you. It prevents flu and colds, I never had a flu or cold when eating kimchi regularly. I only caught the cold or flu when I stopped eating kimchi. You can make kimchi without the hot pepper flakes. Store bought kimchi needs to be fermented longer. I think you should wait at least a month. I will warn you it does have a strong smell, the stronger the smell the better for you.
It prevents flu and colds, I never had a flu or cold when eating kimchi regularly. I only caught the cold or flu when I stopped eating kimchi.
You can make kimchi without the hot pepper flakes.

]]> By: Tamara http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-1517 Tamara Sat, 15 Aug 2009 19:33:41 +0000 http://asonomagarden.wordpress.com/?p=366#comment-1517 You can make brine with salt and water (1 tsp per 1/2 cup???) added to cover. I would add that it should be weighted to hold the vegetables under the surface of the liquid. Use a wide-mouth quart jar and find a skinny jar that fits inside the neck that you can fill with water and use as a weight. You can make brine with salt and water (1 tsp per 1/2 cup???) added to cover. I would add that it should be weighted to hold the vegetables under the surface of the liquid. Use a wide-mouth quart jar and find a skinny jar that fits inside the neck that you can fill with water and use as a weight.

]]> By: paul http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-1496 paul Tue, 04 Aug 2009 18:27:06 +0000 http://asonomagarden.wordpress.com/?p=366#comment-1496 I think that canning it would be counter to the goodness but probably not too much. Kim Chee at the store is canned and still bubbly. The recipe that I have gone off from is M. Jaffrey World of the East Vegitarian Cooking. She has several picles in there as well. I have also heard that the whitish scum on top is an ok yeast. Right now I have some cucumber kim chee which has the scum which I will cap and refridgerate unless I get a little braver. Maybe I will leave one pint out for another day. I had a batch from a couple of weeks back that came out ok and I have a napa batch with some sweet and hot pepers in it rather than the dry peppers. Garlic and ginger are key to good kim chee at least for me. I may try the method of digging a hole out back and burying a bottle in the ground below the frost line with someleaves, etc and let it sit till the spring. The Korean way is with large clay vats in the soil for long term storage. I think that canning it would be counter to the goodness but probably not too much. Kim Chee at the store is canned and still bubbly. The recipe that I have gone off from is M. Jaffrey World of the East Vegitarian Cooking. She has several picles in there as well. I have also heard that the whitish scum on top is an ok yeast. Right now I have some cucumber kim chee which has the scum which I will cap and refridgerate unless I get a little braver. Maybe I will leave one pint out for another day. I had a batch from a couple of weeks back that came out ok and I have a napa batch with some sweet and hot pepers in it rather than the dry peppers. Garlic and ginger are key to good kim chee at least for me. I may try the method of digging a hole out back and burying a bottle in the ground below the frost line with someleaves, etc and let it sit till the spring. The Korean way is with large clay vats in the soil for long term storage.

]]> By: sj chaplin http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-1263 sj chaplin Wed, 24 Jun 2009 18:40:00 +0000 http://asonomagarden.wordpress.com/?p=366#comment-1263 Can anyone provide qualified information on canning for longterm non-refrigerated storage of kimchi? Can anyone provide qualified information on canning for longterm non-refrigerated storage of kimchi?

]]> By: asonomagarden http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-1051 asonomagarden Fri, 29 May 2009 23:07:03 +0000 http://asonomagarden.wordpress.com/?p=366#comment-1051 I'd skim off the stuff at the top and go ahead and refrigerate it now. From what I've read in Wild Fermentation, a little top scum is nothing to worry about. Strange to think that's okay, I know, but that's what I read! I’d skim off the stuff at the top and go ahead and refrigerate it now. From what I’ve read in Wild Fermentation, a little top scum is nothing to worry about. Strange to think that’s okay, I know, but that’s what I read!

]]> By: Cilantrochef http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-1050 Cilantrochef Fri, 29 May 2009 21:49:33 +0000 http://asonomagarden.wordpress.com/?p=366#comment-1050 Just finished my first batch of kimchi. I had a question. We let it ferment at room temperature for 5 days (68 degrees or so), and now we are ready to eat. Its smells wonderful, but there is a bit of a scum over the top. Should we just dump it and not take a chance? Just finished my first batch of kimchi. I had a question. We let it ferment at room temperature for 5 days (68 degrees or so), and now we are ready to eat. Its smells wonderful, but there is a bit of a scum over the top. Should we just dump it and not take a chance?

]]> By: Onions, Potatos and Daikons. Oh My! « A Sonoma Garden http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-1000 Onions, Potatos and Daikons. Oh My! « A Sonoma Garden Wed, 20 May 2009 09:40:05 +0000 http://asonomagarden.wordpress.com/?p=366#comment-1000 [...] We knew the daikons weren’t going to do well for us this spring, but we are so into our new kimchi recipe that we couldn’t wait until the recommended fall. Well it serves our impatient nature right [...] [...] We knew the daikons weren’t going to do well for us this spring, but we are so into our new kimchi recipe that we couldn’t wait until the recommended fall. Well it serves our impatient nature right [...]

]]> By: Pete http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/#comment-775 Pete Thu, 12 Mar 2009 23:31:20 +0000 http://asonomagarden.wordpress.com/?p=366#comment-775 Hi all. I'm a kimchi addict too! As a tour driver, I get to try all kinds of food. I would NEVER have tried korean otherwise. Anyhow, one of the most fabulous fermented foods I have tried, and am right now trying to make myself is, fermented green chili peppers. Also known as green chili kimchi. It is important tu use a mild chili or it is just too hot to eat! there is a fairly good recipe at http://www.desertmodernism.com/blog/korea/. Enjoy! Hi all. I’m a kimchi addict too!
As a tour driver, I get to try all kinds of food. I would NEVER have tried korean otherwise. Anyhow, one of the most fabulous fermented foods I have tried, and am right now trying to make myself is, fermented green chili peppers. Also known as green chili kimchi. It is important tu use a mild chili or it is just too hot to eat! there is a fairly good recipe at http://www.desertmodernism.com/blog/korea/.

Enjoy!

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