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Author Topic: Kimchi  (Read 279 times)

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Offline tempest63

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Kimchi
« on: September 23, 2018, 08:06 AM »
I made my first batch of kimchi last weekend which is currently fermenting in the fridge until next weekend.
The whole business is very much perplexing due, like cooking Indian, to the varying advice from different sources.
Has anyone here made it regularly and if so, do they recommend one particular recipe?

Offline ScottyM

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Re: Kimchi
« Reply #1 on: December 11, 2018, 01:14 PM »
I made my first batch of kimchi last weekend which is currently fermenting in the fridge until next weekend.
The whole business is very much perplexing due, like cooking Indian, to the varying advice from different sources.
Has anyone here made it regularly and if so, do they recommend one particular recipe?

I make it once a month. 5kg of Chinese Cabbage worth.
I buy all the ingridients from H Mart and Korea Foods in New Malden.

Great for gut flora and digestion. And tastes amazing. Love korean food.
I will post a recipe on this thread when i get home from work. I use a typical version using salted tiny shrimps, fish sauce etc And use a brine for the cabbage instead of dusting them with rock sugar. Gives a more even product.
But as you said there are many variations on it.
Mine turns out tasting just like the commercial Chongga stuff


Online chewytikka

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Re: Kimchi
« Reply #2 on: December 11, 2018, 03:38 PM »
My latest pouch of Chongga MAT KIMCHI
is due to explode any day now!



The ferment is obviously ongoing, but with a best before
date of 16.3.2019



 I’ve never come across this before.

Any body else buy this tasty cabbage and have experience.
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline ScottyM

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Re: Kimchi
« Reply #3 on: December 11, 2018, 05:42 PM »
My latest pouch of Chongga MAT KIMCHI
is due to explode any day now!



The ferment is obviously ongoing, but with a best before
date of 16.3.2019



 I’ve never come across this before.

Any body else buy this tasty cabbage and have experience.
cheers Chewy

HAHA i have had a few like that. It depends how long they have been at room temp. For example when i buy from local supermarket they are fine but when i drive 2 hours to new malden to buy and they are allowed to warm up a bit on the drive home then after a week in fridge they look like this too.
Also depends how long the supermarket has had them in boxes at room temp when unloading vans before putting in fridge as i have seen them in the friges bursting at the seams.
A worker at korea foods told me kimchi is very tempermental when the fermentation is underway and you have to keep temp consistant. In Korea they actually use special fridges that run at a different temp especially for kimchi.

Because that one is so ripe its better to use in soups like kimchi jjigae.. Not so good for eating on its own as its considered "old" because of the fermentation so its really strong. Can also make dishes like Kimchi Bokkeumbap (kimchi fried rice) one of my favourites. Do it the proper way and top it with a slice of processed cheese used on burgers.  ;)


Online chewytikka

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Re: Kimchi
« Reply #4 on: December 11, 2018, 06:40 PM »
Thats good, Thanks, A pouch this size usually takes
me a couple of weeks to use up.

Have made the Kimchi Stew a few times
Mainly inspired by Maangchi and Longest plus a
few books and restaurant visits.

Obsessed with making Bulgogi and eat the Kimchi
on the side with Gochujang/Ssamjang etc...

Looks like My Korean hats on this week ;D ;)

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Online Secret Santa

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Re: Kimchi
« Reply #5 on: December 11, 2018, 11:22 PM »
And use a brine for the cabbage instead of dusting them with rock sugar. Gives a more even product.

Did you really mean rock sugar and not rock salt?
Fighting for truth, justice and the BIR way!

Offline Naga

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Re: Kimchi
« Reply #6 on: December 12, 2018, 09:00 AM »
My latest pouch of Chongga MAT KIMCHI is due to explode any day now!...

Looking at that pouch, I'm imagining (with some horror) what effect it has on the colon!!! :)

Offline ScottyM

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Re: Kimchi
« Reply #7 on: December 12, 2018, 12:13 PM »
And use a brine for the cabbage instead of dusting them with rock sugar. Gives a more even product.

Did you really mean rock sugar and not rock salt?

Thanks for pointing that out! Meant rock Salt.


 


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