Topic: Kimchi

[tempest63]

I made my first batch of kimchi last weekend which is currently fermenting in the fridge until next weekend.
The whole business is very much perplexing due, like cooking Indian, to the varying advice from different sources.
Has anyone here made it regularly and if so, do they recommend one particular recipe?

[ScottyM]

I made my first batch of kimchi last weekend which is currently fermenting in the fridge until next weekend.
The whole business is very much perplexing due, like cooking Indian, to the varying advice from different sources.
Has anyone here made it regularly and if so, do they recommend one particular recipe?

I make it once a month. 5kg of Chinese Cabbage worth.
I buy all the ingridients from H Mart and Korea Foods in New Malden.

Great for gut flora and digestion. And tastes amazing. Love korean food.
I will post a recipe on this thread when i get home from work. I use a typical version using salted tiny shrimps, fish sauce etc And use a brine for the cabbage instead of dusting them with rock sugar. Gives a more even product.
But as you said there are many variations on it.
Mine turns out tasting just like the commercial Chongga stuff

[chewytikka]

My latest pouch of Chongga MAT KIMCHI
is due to explode any day now!



The ferment is obviously ongoing, but with a best before
date of 16.3.2019



 I

[ScottyM]

My latest pouch of Chongga MAT KIMCHI
is due to explode any day now!



The ferment is obviously ongoing, but with a best before
date of 16.3.2019



 I

[chewytikka]

Thats good, Thanks, A pouch this size usually takes
me a couple of weeks to use up.

Have made the Kimchi Stew a few times
Mainly inspired by Maangchi and Longest plus a
few books and restaurant visits.

Obsessed with making Bulgogi and eat the Kimchi
on the side with Gochujang/Ssamjang etc...

Looks like My Korean hats on this week ;D

cheers Chewy

[Secret Santa]

And use a brine for the cabbage instead of dusting them with rock sugar. Gives a more even product.

Did you really mean rock sugar and not rock salt?

[Naga]

My latest pouch of Chongga MAT KIMCHI is due to explode any day now!...

Looking at that pouch, I'm imagining (with some horror) what effect it has on the colon!!!

[ScottyM]

And use a brine for the cabbage instead of dusting them with rock sugar. Gives a more even product.

Did you really mean rock sugar and not rock salt?

Thanks for pointing that out! Meant rock Salt.