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Post by Black Hand on Jul 9, 2022 14:24:28 GMT -7
Started on Tuesday - tasty!  |
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Post by hawkeyes on Jul 9, 2022 15:22:51 GMT -7
Oh do share specifics...
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Post by Black Hand on Jul 9, 2022 15:44:51 GMT -7
The recipe I used (minus the diakon - not that dislike diakon, I just didn't buy any) www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390The entire batch was placed in a gallon glass jar (formerly contained sauerkraut, of which I am not a big fan). Used 4 tablespoons of Gochugaru and will need to add more for the next batch as well as more green onions. Used sea salt for the initial cabbage treatment. Tasted after 2 days and decided I needed more salt so I added additional fish sauce. I mix it once a day and taste - didn't really develop a tangy flavor until day 3-4. I'll taste it tomorrow to see if it has gotten better and then in the fridge it goes. |
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Post by brokennock on Jul 9, 2022 16:18:04 GMT -7
Bury the jar until next year to be authentic, lol.
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Post by Black Hand on Jul 9, 2022 16:30:00 GMT -7
I don't have that much patience - the contents will likely be gone in the next week or two. Ordered 2 more jars so I can get them in a rotation...
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Post by spence on Jul 9, 2022 17:01:43 GMT -7
I hope you have the great misfortune to get hooked on fermenting food. It happened to me, and I'm never going to get over it. Mine is much more simple than yours, I just make my own totally fat-free buttermilk. I started just as you are, just with a little batch to try it, but I've been making a gallon every 10-12 days and have the same culture going for more than four years, now.
I like kraut, and have done a little fiddling with that, too. It's very similar to your kimchi, but not so complicated with ingredients, of course.
This sounds like something I might like to try, please update us as you work your way through the experiment. I've only had kimchi at Korean restaurants and didn't care for it, good taste but too hot. I'm not fond of spicy hot foods, but being able to regulate the heat myself, kimchi might work for me.
Spence
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Post by Black Hand on Jul 9, 2022 17:17:58 GMT -7
Spence, I am a fan of spicy food. I have yet to meet a food too hot to eat. However, heat for the sake of heat without a balance of flavor is useless. Unfortunately, even with 4 tablespoons of Gochugaru (Korean pepper flake - see image below, purchased from Amazon. Yep - it's a 2 pound package), the Kimchi still isn't spicy. You'd be able to adjust to your palate easily. I've always liked Kimchi and would buy a jar from the store every so often. When I saw the $7.99 tag on the tiny jar last week, I decided it was time to make my own. Total cost of the entire jar was less than $5.00 (the entire 2 pounds of red pepper was $14.50). Charcuterie/cured meat is next... Albert  |
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Joe
City-dweller
Posts: 170
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Post by Joe on Jul 10, 2022 12:50:04 GMT -7
Ordered 2 more jars so I can get them in a rotation... Jars like this ?  |
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Post by Black Hand on Jul 10, 2022 12:54:59 GMT -7
No - that jar is much cooler than the ones I ordered....
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Joe
City-dweller
Posts: 170
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Post by Joe on Jul 10, 2022 13:47:19 GMT -7
Daikon comes up volunteer in my garden. They are prolific self seeders. I planted them once and have had them ever since. I have two large bundles of seed heads hanging in the shed, just in case.
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Post by Black Hand on Jul 10, 2022 13:52:44 GMT -7
I appreciate the offer - I have a black thumb on the best of days....I'd probably succeed in killing Rhubarb.
I believe I've seen it in local grocery stores and will add it to a batch to see how it goes.
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Post by Black Hand on Jul 11, 2022 8:25:43 GMT -7
Saturday night I decided I liked the flavor and put the jar in the refrigerator. Had a taste Sunday lunch and was quite happy (not quite as crisp as I like, but not mushy either). New jars arrive on Wednesday and I will try variations on the general theme. I may even prime the fermentation with a little juice from the first jar.
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Post by brokennock on Jul 11, 2022 14:42:09 GMT -7
Would a little alum crisp things up, like in some pickles?
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Post by Black Hand on Jul 11, 2022 15:32:46 GMT -7
I honestly don't know.
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Post by Black Hand on Jul 17, 2022 13:33:32 GMT -7
Batch #2: Napa Cabbage (1.88 lbs) cut and salted. Allow to sit for 2 hours, rinse and drain of excess water.  Flavoring mix: Ginger (~1 tablespoon grated fine), Garlic (5 cloves, pressed), Green onions (1 bunch, washed & cut into 2" pieces), daikon radish (~1 cup), sugar, 4 tablespoons of Gochugaru and 3-4 tablespoons of fish sauce.  Squeeze excess water from cabbage and add to bowl of seasonings.Massage into cabbage (gloved hands) and pack into jar.  |
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