Old 05-31-2015, 13:43   #1
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Kimchi Recipe

Kimchi, who's got a recipe! (I purchased a Kimchi recipe book and cannot find it!!!) I'm currently making kimchi from a recipe off the internet. I'll prepare my own paste to flavor it....
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Old 05-31-2015, 14:34   #2
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Isn't making Kimchi a felony is the US? If not it should be!

So one of the guys brings back a 3 gallon jar of 5 year old Kimchi from a Company sized trip over there in '77. We were living in the old WW2 barracks then, SGT Black showing off how tough he is by eating out of the jar. Fumbles the ball and it breaks. It literally started eating through the linoleum floor!

A week later, the smell was still pervasive and we're getting newly remodeled barracks with actual 2-man rooms!
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Old 05-31-2015, 16:15   #3
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Isn't making Kimchi a felony is the US? If not it should be!

So one of the guys brings back a 3 gallon jar of 5 year old Kimchi from a Company sized trip over there in '77. We were living in the old WW2 barracks then, SGT Black showing off how tough he is by eating out of the jar. Fumbles the ball and it breaks. It literally started eating through the linoleum floor!

A week later, the smell was still pervasive and we're getting newly remodeled barracks with actual 2-man rooms!
We have a good Korean restaurant here on Central. They have outstanding Kimchi. Order Bulgogi and Kimchi........ Good eating.....
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Old 05-31-2015, 22:24   #4
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I have my mother's recipe (she's full blooded South Korean, born and raised there). Been eating it since I was a tike. It's a good basic recipe with ingredients that are easy to find. She said that in the winter, you can add pine nuts. You can also add in chopped fresh oyster if you want.

Ingredients

3x 6"-7" diameter cabbages
Garlic, 1.5 bulbs crushed to fill about 2 tablespoons
Ginger, minced, 1 tablespoon
Green onions x7 halved lengthwise and chopped to 2" sections
2 medium yellow onions diced
1x Korean radish 4-5" diameter, julienned
1x Red bell pepper, julienned
1x Large carrot, shredded
Salted shrimp sauce (tiny whole shrimp), 3/4 cup, blended
Anchovy powder, 1.5 tablespoons
Sugar, 3 tablespoons
Salt
Korean chili powder, 1 cup or more for extra heat

Steps

1. Wash the cabbage, and cut into bite sized pieces.
2. Get a very large bowl, and place a layer of wet cabbage at the bottom. Cover in a thin layer of salt. Repeat this process until you are out of cabbage.
3. Let the salted cabbage sit until the pieces have become a bit softer than they were when they were fresh (about 3-4 hours).
4. Prepare your garlic, ginger, green/yellow onions, korean radish, red bell pepper, and carrot.
5. Rinse the salt off of the cabbage 3-4 times, and squeeze the water out of handfuls of cabbage, and place back into another large bowl.
6. Put all the ingredients into the bowl with the cabbage, put some rubber gloves on, and mix everything by hand.
7. Once things are well mixed, taste some. Add extra salt if you wish.
8. Put in a jar(s), and let it sit for a day. The longer the kimchi sits, the more sour it becomes. Some like it very sour, some like it relatively fresh (like me).
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Old 06-01-2015, 04:54   #5
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Here's one from my files...

Ingredients

1 fresh Chinese cabbage, dark green outer leaves removed
1 1/2 cup cooking salt
1L water
1 heaped tbsp glutinous rice starch (sticky rice powder, not regular rice powder)
1 cup Korean chilli powder – aka gochugaru (not flakes, look for it at your local Korean grocery store)
1/2 cup fish sauce
2 tbsp white sugar
6 spring onions, washed and sliced on an angle into slices about 1-2″ long
5 cloves of garlic, crushed
1 knob of ginger, grated
1/4 nashi pear, cored and peeled
1/4 brown onion, peeled
200g white/chinese radish (long and white as opposed to small, round and pink-tinged)

1. Cut the cabbage in halves or quarters, and cut into the stem to remove most of it.

2. Combine 1L water with 1/2 cup of cooking salt into a large bowl, then plunge one half or quarter of cabbage into the water at a time. Carefully seperate the leaves layer by layer and make sure that you get the salted water right to the base of the leaves.

3. Drain water from the cabbage segments, then sprinkle a light layer of cooking salt over each layer of leaves, making sure to get more towards the thick, white base of the leaf rather than the thinner, green end. This is usually done by coating the lower half of your fingers in salt and using a flicking motion. Don’t feel that you have to use the ENTIRE 1 cup of salt here – just as much as is needed to give the leaves a light sprinkling – its hard to judge how much salt you will need/use as it depends on how big and how ‘ripe’ your cabbage is.

4. Place the cabbage segments into a bowl and leave covered for 5-6 hours, or till cabbage is floppy enough so that the leaves can be bent over, but still make a crisp ‘snapping’ noise when snapped.

5. After leaving for 5-6 hours, rinse the lettuce twice in clean water, then squeeze as much water out of the lettuce as humanly possible (yes, squishing the cabbage is perfectly alright), and leave on a strainer for another 15-30 mins to drain the last of the water out.

6. The ‘sauce’ can be made whilst you’re waiting for the cabbage to wilt (in step 4). Combine 1 heaped tbsp of glutinous rice powder with 1/2 cup water in a pot, stir vigorously over a low heat till the mixture has turned white, has a very thick consistancy and bubbles whilst being stirred.

7. Let the rice powder glue cool down, and while it’s cooling, blend together the garlic, ginger, nashi pear, onion and Chinese radish into a pulpy liquid. Once the rice powder glue is completely cool, stir in the chilli powder, sugar and fish sauce, then pear mix and spring onion and combine well.

8. Lay out the cabbage and coat the front and back of every leaf with this rice chilli paste, making sure that they’re well coated and you haven’t missed any bits.

9. Once all the cabbage has been coated, press down into an airtight container and store in a cool, dark place for 3 days to aid the fermentation process. Taste it after 3 days, and if the lettuce tastes slightly tangy, soft but with some crunch and spicy, then place in your fridge. This can be stored in your fridge for up to 3 months (if it lasts that long!)
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Old 06-02-2015, 08:54   #6
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HA! Day three of the kimchi experiment and I know why it's fermented outside......my whole house smells like kimchi!

As it ferments it seeps through the lid and a little overflow is left. (caught in a dish as the directions advised) Good thing it ends today. 3x day fermented, then into the fridge to slow the process.

I'll get some pics later! smells good! (but it ain't a vanilla smell by any stretch......
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Old 06-02-2015, 10:52   #7
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This topic brings back memories of riding the bus to various locations throughout Korea that were filled with locals whose breath reeked of kimchi, dried fish mokli and jinro. I hope your kimchi is the best you ever had but for the sake of your friends carry some tic-tacs .
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Old 06-02-2015, 11:07   #8
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HA! Day three of the kimchi experiment and I know why it's fermented outside......my whole house smells like kimchi!
Give it back to the wife...
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Old 06-02-2015, 13:14   #9
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Give it back to the wife...
You mean Ex? No way this stuff is going to be great!
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