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Kimchi
03-31-2017, 01:20 PM,
#1
Kimchi
For those unfamiliar, this can best be described as Korean spicy sauerkraut made with napa cabbage, tho I prefer head cabbage.
   
IMO a perfect accompaniment for fish dishes for those like myself that like red pepper spicy. Widely available in HI markets, I had to teach myself to make my own here in the white bread Midwest, and glad I did.  Luckily , Amazon.com had essential ingredients available at reasonable prices.

Noh Kim Chee base mix
https://www.amazon.com/NOH-Korean-Chee-1...imchee+mix

Genuine Korean red pepper flakes (not China!) 
https://www.amazon.com/Korean-Pepper-Coa...red+pepper

Every household likely has a different set of ingredients and procedures, here's mine:
Chop smaller head of cabbage bite size, and brine (ocean water salty) at least a day in a covered container.  Drain.  Salty cabbage will have shrunk in volume - some like to rinse, I don't.  In a blender pulverize 2 or 3 cloves of garlic, a piece of ginger about a single clove size chopped up, a teaspoon of miso (I like Japanese mild white), and a tablespoon of cooked rice in maybe two cups of water. Pour into a large mixing bowl and mix in red pepper to taste & a packet of Noh seasoning.  Add brined cabbage and mix well.  Store in a cool dark place for fermentation - I like 1-2 weeks for a moderate level of sour.  I use a gallon size mayo jar for this quantity of kimchi, altho authentic crocks are available.

The amount of water in the base mix should be adjusted to cover the fermenting kimchi.  You can compact the cabbage by packing down in the container to require less liquid.  When done to taste, store in smaller containers in the frig.

This is actually a sissy western version as traditional Korean styles use all manner of sea critter additives for flavor and enhancing fermentation.  I've tasted several of these from Korean families and prefer the milder flavor of a bit of miso (fermented bean paste).  Any of the ingredients can be adjusted for individual tastes.

OK, time for a bowl of black beans & rice topped with, you guessed it.
   
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03-31-2017, 02:52 PM,
#2
RE: Kimchi
Sounds good hawn
Creativity is allowing yourself to make mistakes,Art is knowing which ones to keep....
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03-31-2017, 04:55 PM,
#3
RE: Kimchi
Ive always called mine spicy kraught, garlic, mixed peppers, salt and cabbbage. Ive done pepper, paprika, cumin. Be careful with habeneros though, they get a bit extreme and forget the ghost peppers, they will overpower everything you put it on. Fermentation of cabbage is an age old method of preservation. Different spices from all over and some varieties are more popular ie KimChi, saur Kraut, Tsukemono, Curtido,Suan cai,

All are a bit different, depends on spices and veggies used. Basically it boils down to salted vegetables. I have made combinations with almost everything from the garden, some worked some did not, but a few have become family favorites.
Wishing all, Tight Lines and Bent wriggling rods!
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04-01-2017, 02:25 PM,
#4
RE: Kimchi
I found this gal's recipes to work out pretty good and theres a wide selection of them. The korean red pepper flakes also work good in other dishes as they aren't real hot like some. 
https://www.maangchi.com/recipes/kimchi
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04-01-2017, 03:10 PM,
#5
RE: Kimchi
Great stuff except I can clear the house after eating it

I have a recipe from an old Korean and have made it in the past. Usually let it ferment in the garage a few months before I eat it. I like it hot! No sea critters, but allot of fermentable sugars from fruit

Any cabbage on sale works.
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04-02-2017, 06:11 PM,
#6
RE: Kimchi
Never heard of fruit in a kimchi recipe, what kind?

My brother once had a Korean girlfriend whose Mama was old country, couldn't speak English. Her kimchi was delicious, until I hit a piece of fermented squid.

I think my mayo jar might explode after "a few months" in a garage.
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