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Reply With QuoteNever heard of it - Im a Kefir lover!
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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
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Never heard of it - Im a Kefir lover!
I'm not a complete idiot! There's parts missing!!
Senior Member
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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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 at 04:13 AM. Reason: included link
There is a crack in everything, that's how the light gets in - Leonard Cohen
Senior Member
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.
Senior Member
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.
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age 56, type 2 diabetes, swimmer
low carb since 2006 thanks to Jenny, primal since Jan. 2012
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You don't need much salt, I used 1tsp for 1/2 cabbage
Senior Member
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
Senior Member
Pardon my idiocy, but, for what, is the top apparatus? TIA.Originally Posted by kitoi
You don't need much salt, I used 1tsp for 1/2 cabbage
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Senior Member
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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