homemade kimchi anyone?

Theo166

After making what I thought was superb cabbage soup the other week, got a wild hair up my *kitten* and experimented by making kimchi last night, for the first time. Thought it would be a flavorful and low cal side to have on hand.

Anyone else had success with kimichi, or with other fermented sides?

L1zardQueen

I've made saurkraut a few times, it was fun. I've fermented other things too but not kimchi. I'm not a fan of kimchi:(

Have you read this book by Sandor Katz, "Wild Fermentation"? He has tons of ideas for fermenting.

Here's his website.

http://www.wildfermentation.com

rileysowner

I love kimchi. I have never made it since I am the only one in the house who does, not to mention my wife cannot eat cabbage at all. The only fermented stuff I have made, other than beer and wine, are kefir and kombacha neither of which I make any more. So I guess it is only beer and wine for me. ;-)

Theo166

Thanks for the link (now bookmarked), I'm a complete novice but my sister had a big ceramic pickling jar that was begging for first use.

I probably should have started with saurkraut for my first effort .

L1zardQueen

I made fresh pickles, last week. The jars go straight to the refrigerator though. I'm waiting for the heat of the habanero to develop, it takes about three weeks.

dklibert

I made this recipe once. I found it too salty. But I have been wanting to try again adjusting the salt. I like all the ingredients. thekitchn.com/flotus-tweets-out-a-kimchi-recipe-food-news-183931

Would love to know the recipe you used. Care to share?

Theo166

dklibert wrote: »

I made this recipe once. I found it too salty. But I have been wanting to try again adjusting the salt. I like all the ingredients. thekitchn.com/flotus-tweets-out-a-kimchi-recipe-food-news-183931

Would love to know the recipe you used. Care to share?

Thanks for the link.

LOL, I mixed up several recipes from the internet, and i think it's way to salty as well. I didn't rinse the cabbage after salting. I'll post a full recipe after I have a successful batch. This one is still in it's first day of the fermentation cycle and may need to dilute it with more water and then drain off. It also may not be recoverable

dklibert

I ended up adding some of the salty kimchi to recipes. I did a veggie soup and fried rice. It was good that way.

edited to add recipe

Spicy Kimchi Soup
The Domestic Geek

6-8 cups vegetable broth
1 tbsp coconut oil
1 onion, finely diced
2 cloves garlic, minced
2 tsp ginger, grated
3 carrots, peeled and sliced
3 celery ribs, sliced
1 cup mushrooms, sliced
1 red bell pepper, sliced
1 cup kimchi
1 tsp red chili flakes

In a large soup pot or Dutch oven heat oil over med-high. Add onion & sauté for 2 to 3 min. Add garlic and ginger & cook for an additional minute. Add broth, carrots and celery. Bring mixture to a boil & then reduce heat to medium low and simmer for about 10 minutes. Add mushrooms, bell pepper and kimchi. Simmer for another 5 min. Season with red chili flakes
Store in the refrigerator for 4 to 5 days

annacole94

I haven't done kimchi, but I make fermented pickles (carrots, curried cauliflower, cinnamon apples) and water kefir. Give things time - the salt flavour tends to decrease as the acid takes over.

k8eekins

For having enjoyed some varieties of homemade kimchi, I can only recommend one of my sister's go-to with Korean Favourites: https://www.maangchi.com/recipes/kimchi

ETA typo

stacief82

My MIL is Korean and makes us homemade kimchi all the time. If I ever get the chance to make it with her I will share the recipe. She makes some with cabbage some with radishes and some with bean sprouts. They are all delicious!

Theo166

888sisters_weight888 wrote: »

For having enjoyed some varieties of homemade kimchi, I can only recommend one of my sister's go-to with Korean Favourites: https://www.maangchi.com/recipes/kimchi

ETA typo

Yes, I've been looking at that site. Decent instructions and good video as a guide. I may try cucumber kimchi as my next project.

Birdygirl15

I want to try making kimchi, but for one person with a small kitchen and fridge, it is tricky. I did try sauerkraut from the recipe below. I used red and green cabbage, but the veg has all turned red now. The fermentation stage worked fine, (in an English winter but my kitchen is warm, and of course I have heating) but was too salty, so I will cut that down next time. I love caraway seed, so that definitely goes in. To make this first batch palatable, I put a little fat-free dressing on it, french or honey, to cut the salt when I serve some up.
https://www.thespruce.com/single-jar-sauerkraut-recipe-1327725

Birdygirl15

dklibert wrote: »

I made this recipe once. I found it too salty. But I have been wanting to try again adjusting the salt. I like all the ingredients. thekitchn.com/flotus-tweets-out-a-kimchi-recipe-food-news-183931

Ooh, that one looks really easy, and ideal for my situation! Thanks for that.

samuelgina91

I love pickled foods, especially indian lemon or mango pickle. Easy to pick up in a store, and also simple to make at home, but it lasts forever, and it really ups the flavors in a lot of simple dishes like oatmeal (savory). But watch out for sodium as it uses the salt to preserve the fruit and chilis.

Birdygirl15

Me again Is piccalilli known in America? Love the stuff, can be sharp or sweet according to taste. Fabulous with ham, bacon and cold roast beef, or cold meat pies with raised crust pastry (not that us weight losers can eat much of that!).
Like most pickles, you can tweak the recipe if you can't get all the ingredients. My last batch used up whatever vinegars I had, and veg that Aldi had in their special buys that week.

https://www.rivercottage.net/recipes/pams-piccalilli is just one version. Mine is in an old recipe book I've had for years, but any one is adaptable.

annaskiski

I made some last week (first time).
Still fermenting, will try some soon

Theo166

Birdygirl15 wrote: »

Me again Is piccalilli known in America? Love the stuff, can be sharp or sweet according to taste. Fabulous with ham, bacon and cold roast beef, or cold meat pies with raised crust pastry (not that us weight losers can eat much of that!).
Like most pickles, you can tweak the recipe if you can't get all the ingredients. My last batch used up whatever vinegars I had, and veg that Aldi had in their special buys that week.

https://www.rivercottage.net/recipes/pams-piccalilli is just one version. Mine is in an old recipe book I've had for years, but any one is adaptable.

Piccalilli sounds yummy but I think is relatively unknown in the USA

Birdygirl15

Theo166 wrote: »

Piccalilli sounds yummy but I think is relatively unknown in the USA

Heinz make the pickle, one version is a bit sweet, but you might find it to give it a try. As always, homemade is best, and so easy to make. I make chutneys and love to do fruit jam from foraged blackberries from my local woods and hedgerows in autumn. Brings back childhood memories!

Enjoy your new hobby, it can become addictive

jenilla1

Tiny_Dancer_in_Pink wrote: »

I made fresh pickles, last week. The jars go straight to the refrigerator though. I'm waiting for the heat of the habanero to develop, it takes about three weeks.

Mouth is watering now...

drosebud

I am a total kimchi fan and get twitchy if I don't have some in the (garage) fridge. I keep it in OH's beer fridge as it is a bit smelly :-)
This link is also good:
http://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390

I've made daikon/mouli kimchi as well, but prefer the chinese leave/cabbage variant.
I've made the traditional one (with anchovy sauce) and without, with tamari, for my vegetarian daughter.

It's addictive!

<edited to add photo>
cabbage in two jars on the left, radish on the right.

drosebud

I use a recipe from a Korean cookery book. The fiddliest bit in the recipe is wrapping the cabbage leaves. I only did that once as the next time I chopped it up into chunks and mixed it in a bowl. I couldn't tell the difference, taste-wise, so have done it this way ever since. I make it in big batches, and don't find it particularly onerous.

Theo166

drosebud wrote: »

I use a recipe from a Korean cookery book. The fiddliest bit in the recipe is wrapping the cabbage leaves. I only did that once as the next time I chopped it up into chunks and mixed it in a bowl. I couldn't tell the difference, taste-wise, so have done it this way ever since. I make it in big batches, and don't find it particularly onerous.

Yea, I took the chopping route myself. If I'm going to keep making this I have to mix it up in a bowl, not individually bathe each leaf with the sauce. I really like food, but am not an artiste.

Theo166

888sisters_weight888 wrote: »

For having enjoyed some varieties of homemade kimchi, I can only recommend one of my sister's go-to with Korean Favourites: https://www.maangchi.com/recipes/kimchi
ETA typo

I just made a batch of the radish kimchi following her instruction. Super easy following her instructions, after I stocked up on the right ingredients from a local Asian Grocery. Took forever to find the Korean Chili powder on the shelves
https://www.maangchi.com/recipe/kkakdugi

Not my image, but looks darn close to what I ended up with.

Geocitiesuser

My supermarket was selling the most amazing kimchi in the produce section, then stopped all of a sudden. Where do you get the korean ingredients? (like korean cabbage?) I do not know of any asian specialty stores near me... can I use american cabbage?

imagin4more

So, not exactly kimchi, but I make this quick salad sometimes when I am craving kimchi and I don't have any

http://www.myfitnesspal.com/recipe/view/204386282155069

Theo166

Geocitiesuser wrote: »

My supermarket was selling the most amazing kimchi in the produce section, then stopped all of a sudden. Where do you get the korean ingredients? (like korean cabbage?) I do not know of any asian specialty stores near me... can I use american cabbage?

I think you can make kimchi with just about any veggie, there are so many different kinds. I saw online some people making it with normal cabbage. The Asian cabbage is called Napa cabbage, you may want to double check. For other ingredients, I think the one essential one is Korean chili flakes (gochugaru) which are much milder than what you buy for chili or mexican food. I would buy this online. I also read you can substitute korean miso chili paste (gochugang) for the dry flakes. You might be able to find gochugang as it's a main condiment, like ketchup in the west.

ConquerAndBloom

Kimchi is actually one of the few foods that I get SEVERE cravings for, oddly enough. I'm going to have to try this out!

melaniedscott

Check out Michael Pollan's (spelling!?!) book Cooked. Has a section about fermentation that's pretty interesting.

enterdanger

I make tsukemono all the time (pickled daikon) but I've never done kimchi. Now I want to. I usually buy it from the asian grocer near my work.

dklibert

enterdanger wrote: »

I make tsukemono all the time (pickled daikon) but I've never done kimchi. Now I want to. I usually buy it from the asian grocer near my work.

Could you share your tsukemono recipe? I just discovered how much I like daikon.