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Kim Chi

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After reading that Kim Chi (Korean national dish, fermented cabbage with hot sauce) helps increase beta cell function, lowering BG (https://www.ncbi.nlm.nih.gov/pubmed/19459728 and http://online.liebertpub.com/doi/pdfplus/10.1089/jmf.2012.2563 ) and the fact that I absolutely love it, I made some over the past couple of days with the following results:

1) The house stinks of fermenting cabbage
2) My car stinks of fermenting cabbage
3) I got some fresh air at lunchtime as I didn't dare bring the container into work for lunch
4) I've got a lovely warm feeling inside

I've got 2 more days worth out of one cabbage, so I think I might have to make some more, but this time I'll put it in the shed to ferment I think.
 
ChrisSamsDad said:
After reading that Kim Chi (Korean national dish, fermented cabbage with hot sauce) helps increase beta cell function, lowering BG (https://www.ncbi.nlm.nih.gov/pubmed/19459728 and http://online.liebertpub.com/doi/pdfplus/10.1089/jmf.2012.2563 ) and the fact that I absolutely love it, I made some over the past couple of days with the following results:

1) The house stinks of fermenting cabbage
2) My car stinks of fermenting cabbage
3) I got some fresh air at lunchtime as I didn't dare bring the container into work for lunch
4) I've got a lovely warm feeling inside

I've got 2 more days worth out of one cabbage, so I think I might have to make some more, but this time I'll put it in the shed to ferment I think.
Click to expand...
I think your neighbours might start complaining, If you like to eat it fine but I'm betting it'll get rather windy locally :D
 
I make my own sauerkraut. However, I use large kilner jars which means there's no pong to deal with. I bought mine in Asda for £2.50 each and they were worth every penny. NB: You have to 'burp' the jars every now and then during fermentation by opening the lids. I find that two cabbages fill one large jar.
 
Ljc said:
I think your neighbours might start complaining, If you like to eat it fine but I'm betting it'll get rather windy locally :D
Click to expand...
Well, it turned out nice actually. No more windy than usual in fact, so I'm continuing - got another 3 meals worth anyway.
 
Marsbartoastie said:
I make my own sauerkraut. However, I use large kilner jars which means there's no pong to deal with. I bought mine in Asda for £2.50 each and they were worth every penny. NB: You have to 'burp' the jars every now and then during fermentation by opening the lids. I find that two cabbages fill one large jar.
Click to expand...
Trouble is, you have to leave it out in the open to ferment - at least according to the supposedly genuine recipe I had, and at room temperature. I might leave it in my teenage son's bedroom to ferment next time, there's bound to be a rich ecosystem of bacteria to help the fermentation and as for the dreadful smell - well I have to cope with that anyway every week or so when I do a raid to get his washing and retrieve spoons and bowls.
 
My son Tom thinks it's the worst food he has ever tasted. 😱 😉 He has a Korean friend who thinks it's great.
 
You leave sauerkraut at room temperature too, but it's OK to keep the lid on. Once the fermentation has reached the appropriate point you just pop it in the fridge to halt the process. I'm a big fan of spicy food so I'd be interested in your recipe. Sauerkraut is good, but spiced sauerkraut would be better. 🙂
 
Marsbartoastie said:
You leave sauerkraut at room temperature too, but it's OK to keep the lid on. Once the fermentation has reached the appropriate point you just pop it in the fridge to halt the process. I'm a big fan of spicy food so I'd be interested in your recipe. Sauerkraut is good, but spiced sauerkraut would be better. 🙂
Click to expand...
Sure:
1 Chinese Cabbage, cleaned and chopped into roughly 1in sq bits
6 spring onions finely chopped (use lots of the green parts)
4 garlic cloves chopped
2 teaspoons minced ginger
12 radishes (about half a cup if you want to use some kind of Asian radish)
3 tablespoon shrimp / fish sauce
1 tablespoons rice wine vinegar (I used cider vinegar)
half a cup of sriracha hot sauce
1 teaspoon sugar
half a cup of salt

Liberally sprinkle the cabbage with the salt in a large bowl and stir it up to make sure it's well coated - leave for a couple of hours, then fill up with water to cover it and leave overnight. Next day, empty out the water and squeeze most of the moisture out of the cabbage, mix up with the other ingredients and leave the covered bowl for a day at room temperature until you can't stand the smell any more, then put in a jar and keep it in the fridge.
 
Thanks mate...I'm on it. I'll use your list of ingredients, but make it using the sauerkraut method (which is very similar). That should do away with the ghastly pong. I'll give you feedback once I've tasted my first batch. 🙂
 
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