On the subject of Kimchi...

Docb

Docb

Moderator
Relationship to Diabetes
Type 2
A little while ago I reported on some experiments with making Kimchi. I ate the product (very little is actually inedible) but my big problem was that I did not know what it should be like so I did not know whether my kimchi was "good" kimchi or not so good kimchi.

Well, yesterday I found the "right" cabbage and the "right" Korean chilli flakes but drew a blank at the "right" fermented shrimp paste with the result that I now have a batch of shrimp free kimchi on the go at the moment. Should be ready to try in a couple of days according to the interweb.

Any other kimchi makers on here?? If so, any thoughts on what constitutes "good" kimchi?

PS... tip for anybody making hummus from scratch. Add a couple of tablespoons of yoghourt to it. Even that vile "fat free" stuff from ALDI works. You get a much creamier result. Not my tip, came from my grandson, the chef.
 
Looks like exploring kimchi is going to be a very lonely road.
 
The ‘right’ kimchi for me is a lovely local one that has a bit of a crunch and the right amount of chilli kick. It tastes fresh somehow. It shouldn’t just taste of chilli, it should have a rich variety of flavours. I haven’t tried to make it myself simply due to a lack of time, but friends have been on fermenting workshops and say it was exciting to see all the things they could ferment.

Good luck with your kimchi!
 
Thank you @Inka for the moral support. Went looking for some yesterday to see what "pro" kimchi was like but it seems it has not yet reached Lancashire. Probably due to black pudding pushback.
 
Docb said:
A little while ago I reported on some experiments with making Kimchi.
Click to expand...
@Docb, I read this 1st post, was intrigued sufficiently to put a marker somewhere in my brain to look again. But been busy these last 48 hrs with normal niff-naff etc + sensor issues trying to dominate me! So your road might not be so lonely - once time allows.

In general I don't care for chilli and avoid it. But I had an excellent steak in a true Argentinian Restaurant in La Linea Spain, just over the border with Gibraltar and surprised myself by enjoying the Kimchi that came as a side dish with that steak.

For completeness, could you please provide a link back to your earlier report on your Kimchi experiments?
 
It is here @Proud to be erratic

Docb

Post in thread 'Plate or bin?'

Update on kimchification of cauliflower bits.

Something is going on in the jar... definite change in aroma on sniffing and liquid level is rising. Big decision to make. Do I try some of it next Tuesday or do I wait for three more weeks to get the full month. Also, how will I know if it has worked...never tried kimchi before so have nothing to compare it with.

You will need to go to the top of the thread to get the full experience - lots of decent banter.

I am drawn to the idea of kimchi because it is vegetable based with moderate carb levels. It then meets with my approach to food where I look for satiation by eating smaller quantities of things with higher flavour rather than piles of bland stuff. I was also attracted by the idea of using Korean chilli - gochugaro - which I believe is mildish when it comes to heat but with plenty of chilli taste.

My latest pot is now one day old and actually looks a bit like the pictures you see in recipes. I think i might have a first try tomorrow.
 
@Docb pleeease let me know how it goes, I absolutely love a good kimchi (recently had kimchi-based soup!), but have never gone to try and make it myself. I think I've been put off by making anything with cabbages since my childhood was spent fermenting things and making a lot of cabbage dishes in the kitchen with my grandma and that... pleasant smell just stuck. But for kimchi... I might just make my grand return!
 
Please don't feel that because people haven't contributed to the thread that they are not reading with interest. I am certainly keen to hear about your experiments. It can be pretty expensive to buy Kimchi and it really shouldn't be.
I think I am just a bit anxious about fermenting things in general because of course it involves bacteria and what if you get the wrong bacteria, because you do something stupid in the process. I think that and time and being organised enough is what is stopping me. I really like the idea of going on a course which would perhaps overcome that particular concern, but the time factor is an issue in that too.
 
Yes @rebrascora That’s a concern for me too re bacteria (I have a fear of botulism!)
@Leva DUK Was that Soondubu jjigae? I love it and use a simple recipe:
drivemehungry.com

Soondubu Jjigae | Spicy Korean Soft Tofu Soup

Soondubu jjigae is a spicy Korean soft tofu stew made with freshly curdled soft tofu called soondubu, vegetables & Korean red pepper flakes!
drivemehungry.com drivemehungry.com

I make mine veggie so omit the extra protein and find the tofu and egg plenty. I sometimes add some greens too.
 
@rebrascora - just playing the sympathy card. Next step, if that did not work, would have been to smash the emergency glass to get at the old codger card!

I'm not so bothered about bacteria - yes they can be problematical but the risks are so low if you operate in a clean environment that I choose to ignore them. Don't think i would be so blasé if I was operating in mediaeval times.

@Ieva DUK, that recipe looks interesting........
 
@Inka you've just stirred my interest to cook this this weekend... It wasn't precisely this, but oh my does that look good 😱
 
It’s really tasty! The way the egg cooks in the soup is very cool, and the flavour is lovely. I used Gochujang cooking paste because I live in the back of beyond and couldn’t find any Gochugaru (the Korean chilli flakes) and that and a pinch of two of smoked paprika worked well.

It’s completely more-ish! I once made it three nights in a row :D You can put any leftover soup base in the fridge and then reheat the next day, just adding the egg fresh.
 
I only found gochugaru by asking the kind lady in the oriental shop if they stocked it and then I found out why I could not find it.

First off, it came in plastic jars, not packets like most of the spices and second, you need to be able to read Korean script because all the writing on the jar is in Korean except for a bit round the back which describes the contents as red pimento flakes. Some of the sqiggles on the front probably say gochugaru to a Korean but your guess is as good as mine when comes to deciding which ones they are.
 
Docb said:
I only found gochugaru by asking the kind lady in the oriental shop if they stocked it and then I found out why I could not find it.

First off, it came in plastic jars, not packets like most of the spices and second, you need to be able to read Korean script because all the writing on the jar is in Korean except for a bit round the back which describes the contents as red pimento flakes. Some of the sqiggles on the front probably say gochugaru to a Korean but your guess is as good as mine when comes to deciding which ones they are.
Click to expand...
My 279 day streak on Duolingo learning Korean should better pay off :rofl: I have now informed my partner we are making the trip to our oriental shop this weekend! If I burn my mouth with spice, I'm holding everyone else but myself accountable 😎
 
Well there you go! Had some of my Kimchi with my bits and pieces lunch and it was very palatable, either by itself on a cracker or mixed with some coleslaw or hummus. I declare it a success and will make more. Next one is going to have mooli in it.

Things I have learned....

1. The Korean chilli power is a good find. More like paprika with a bit of a kick than conventional chilli powder. Will need a bit of experimentation to get the amounts right (I was a bit light in my first attempt) but that's the same with any new chilli.

2. Listen to it! You know when it is fermenting because if you listen to at the top of the jar you can hear it bubbling away.

I've put it in the fridge to shut down the fermentation but will leave the next one a day or two longer to see what that is like.

지금부터 김치가 지켜야 할 규칙

Thats for our Korean expert, @Ieva DUK 😎
 
You are so lucky to like Asian food and vegetables I wish I did. Trust me to love Italian and good British fare
 
We sometimes head over to New Malden to stock up on Korean bits and pieces. If you need any ingredients, H Mart have an online shop. I've never ordered from it as it's easy enough for me to get to in person and I love browsing through the shop.

Hmart

Welcome to Hmart
hmart.co.uk hmart.co.uk
 
Feeling really chuffed this morning.

My grandson the chef has tasted my latest kimchi and declared it kimchi! He also said it was quite good kimchi and he should know because he makes lots of it. I like it so I will start it regularly and try and keep a pot on the go in the fridge. Grandson suggests trying a spring onion based kimchi but I will need some fermented shrimp paste for that.

Anybody got any weird food stuff challenge I can have a go at next? Only constraint is that the result should fit in with a low carb approach to diet.
 
I agree with @Inka when she says the best Kimchi should have a bit of a crunch and the right amount of chill heat. Where I live in Twickenham there is a great Korean restaurant and they sell terrific home made kimchi.
 
Docb said:
Feeling really chuffed this morning.

My grandson the chef has tasted my latest kimchi and declared it kimchi! He also said it was quite good kimchi and he should know because he makes lots of it. I like it so I will start it regularly and try and keep a pot on the go in the fridge. Grandson suggests trying a spring onion based kimchi but I will need some fermented shrimp paste for that.

Anybody got any weird food stuff challenge I can have a go at next? Only constraint is that the result should fit in with a low carb approach to diet.
Click to expand...
I am trying a slightly weird food stuff challenge. Unfortunately I don't think it qualifies as low carb. After harvesting some honey from my beehive I have put the cappings (white clean wax covering the honey cells) in a pot with vodka to extract the honey stuck to the wax. Got the idea from a beekeepers site on Facebook. Apparently tastes delicious once you have filtered it. Works with rum, gin, whisky or your preferred spirit. Might treat myself to a small sip at Christmas as the honey will be given to family and friends.
 
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