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  • Kimchi?

    So I'm working on gut health, and happen to have a love affair with korean probiotic wonder food, kimchi! Is anyone else making their own kimchi? Any tips? Recipes you love? I'm going to try making it on Monday!!!
    The more I see the less I know for sure.
    -John Lennon

  • #2
    Never heard of it - Im a Kefir lover!
    I'm not a complete idiot! There's parts missing!!

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    • #3
      I love kimchi, although it has way too much sodium for me to eat it in the quantity I'd like. I have never made my own kimchi, I understand the traditional method for making kimchi is a family affair and is fairly time consuming, since it needs to ferment for months. Where I live, there are a lot of Asian supermarkets that sells fresh kimchi (is fresh kimchi an oxymoron?) in open self-serve bins that are superior to the stuff that come from plastic jars.
      F 28/5'4/100 lbs

      "I'm not a psychopath, I'm a high-functioning sociopath; do your research."

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      • #4
        I make my own kimchi following the recipe on Dr Ben Kim's website ( he's Korean so he knows what he's talking about!)

        Easy-peasy and it keeps forever in the fridge, I like mine quite 'ripe' so I have one batch that's nearly 2 years old for those gourmet moments...

        Dr. Ben Kim .com - Experience Your Best Health
        Last edited by mrsmcmeaty; 04-05-2012, 04:13 AM. Reason: included link
        There is a crack in everything, that's how the light gets in - Leonard Cohen

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        • #5
          I've been making my own for a few months now and it's easy and delicious. I used this recipe as a guide: Cook the Book: Quick Kimchi | Serious Eats : Recipes

          I think there is a typo as it calls for only 1 cup of water to 1/4 cup of salt. I use way more water to cover the cabbage and probably less salt. I've done it without daikon and with boh choy instead of napa. To me, the napa cabbage is much tastier. The daikon adds a little crunch and bulk, but I don't really miss it when it's not there.

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          • #6
            I haven't tried Kimchi yet, but I'm having a lot of fun with fermentation. As a general rule, the more salt, the slower it ferments. If you use the amount of salt many recipes call for and have a cool (around 50-60 degrees) place for it to ferment and use fresh organic cabbage, there is no need to use whey or any starter culture. There is an alternative method where you use much less salt and some kind of starter culture (vegetable starter cultures available online are probably better than whey because whey isn't the same strains as naturally grown in vegetables) and ferment at warm room temperature for just a few days before refrigerating. I have brussel sprouts fermenting now and am hoping to start some beets tomorrow.
            __________________________
            age 56, type 2 diabetes, swimmer
            low carb since 2006 thanks to Jenny, primal since Jan. 2012

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            • #7


              You don't need much salt, I used 1tsp for 1/2 cabbage
              http://kitoikitchen.blogspot.com/

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              • #8
                Great! Thanks for the advice about the salt, some of the recipes I have looked at have a TON of salt!
                The more I see the less I know for sure.
                -John Lennon

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                • #9
                  Originally posted by kitoi View Post


                  You don't need much salt, I used 1tsp for 1/2 cabbage
                  Pardon my idiocy, but, for what, is the top apparatus? TIA.
                  If you have a problem with what you read: 1. Get a dictionary 2. Don't read it 3. Grow up 4. After 3, go back to 1/ or 2. -- Dennis Blue. | "I don't care about your opinion, only your analysis"- Professor Calabrese. | "Life is more important than _______" - Drew | I eat animals that eat vegetables -- Matt Millen, former NFL Linebacker. | "This country is built on sugar & shit that comes in a box marinated in gluten - abc123

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                  • #10
                    Originally posted by lssanjose View Post
                    Pardon my idiocy, but, for what, is the top apparatus? TIA.
                    It's an airlock. It's filled with water and it lets gas escape when the pressure in the jar gets higher than the atmospheric pressure outside the jar. This keeps the jar from exploding or leaking fluid. I'm lazy so I just place my jars on a plastic tray and let them leak while they ferment at room temperature.

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                    • #11
                      Originally posted by lil_earthmomma View Post
                      So I'm working on gut health, and happen to have a love affair with korean probiotic wonder food, kimchi! Is anyone else making their own kimchi? Any tips? Recipes you love? I'm going to try making it on Monday!!!
                      Perfect Health Diet Homemade Kimchi
                      Perfect Health Diet Fermented Mixed Vegetables

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                      • #12
                        Originally posted by yodiewan View Post
                        It's an airlock. It's filled with water and it lets gas escape when the pressure in the jar gets higher than the atmospheric pressure outside the jar. This keeps the jar from exploding or leaking fluid. I'm lazy so I just place my jars on a plastic tray and let them leak while they ferment at room temperature.
                        How long do you let yours ferment at room temperature before you stick them in the fridge?
                        The more I see the less I know for sure.
                        -John Lennon

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                        • #13
                          Originally posted by lil_earthmomma View Post
                          How long do you let yours ferment at room temperature before you stick them in the fridge?
                          Usually about 3 days. It goes faster at higher temperatures, which I usually have around here. The one time I made sauerkraut, I think I let it go for like 2 weeks before I bottled and refrigerated it. But once it's refrigerated, I think it keeps basically forever.

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                          • #14
                            Originally posted by lil_earthmomma View Post
                            So I'm working on gut health, and happen to have a love affair with korean probiotic wonder food, kimchi! Is anyone else making their own kimchi? Any tips? Recipes you love? I'm going to try making it on Monday!!!
                            I have a quick...non fermented version.

                            6 cups veggies (napa, daikon, or cucumber)
                            1 cup carrots chunked or julienned
                            1 -2 tablespoon salt
                            1-2 cups scallions

                            1 inch grated ginger
                            2 cloves garlic pressed
                            1/4 *cup fish sauce
                            1/3 cup Korean red pepper (or mix or chili paste and sirachi)
                            1 tbs sugar (or sugar substitute)

                            Optional: seseme oil and seeds

                            cut veggies and wilt with salt for 2 hours
                            mix last four ingredients
                            add all ingredients into a ziplock bag and mix
                            remove air and store for 1 day

                            It tastes great and lasts about a week.

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                            • #15
                              FWIW I bought a jar at Wegmans and could not eat it. It was absolutely disgusting to my broad palate. I bought a second tub at an Asian grocery and fell in love with the stuff.

                              Not sure what the difference was, but just be aware there are apparently wide varietys of storebought stuff (because there are a million different varieties of the actual dish, too!).

                              Best way to control what goes in it is indeed to make it yourself. I'm considering it!
                              carl's cave

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