tag:blogger.com,1999:blog-7636358068441886242.post1492490475589012483..comments2024-01-03T17:26:32.872-08:00Comments on Our Subsistence Pattern: KimchiUnknownnoreply@blogger.comBlogger28125tag:blogger.com,1999:blog-7636358068441886242.post-22499480546020251592011-10-28T05:08:10.916-07:002011-10-28T05:08:10.916-07:00Food Safety Training - That's great, hope it t...Food Safety Training - That's great, hope it turns out for you. Let me know if you liked it.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-11771741071119063422011-10-28T03:51:52.568-07:002011-10-28T03:51:52.568-07:00As far as I know, Kimchi is one of the top 5 most ...As far as I know, Kimchi is one of the top 5 most healthiest foods. I like spicy foods. Maybe that's why I fancy Korean Cuisine. I haven't tried any Kimchi recipe before because it takes time to make it according to recipe blogs out there. Thanks for sharing this recipe. I'll definitely make one for our Korean Night.Food Safety Traininghttp://www.learn2serve.com/food-safety-training/noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-65124892894846137972009-08-10T06:34:08.956-07:002009-08-10T06:34:08.956-07:00Lynn,
A lot of kimchi recipes suggest salting the...Lynn,<br /><br />A lot of kimchi recipes suggest salting the leaves with 2 Tbsp salt, soaking overnight, then rinsing the leaves before adding to the mixture that contains another Tbsp of salt.<br /><br />So rather than rinsing our leaves we just added them to the rest of the mixture and used the old brine making it less salty.<br /><br />Keep in mind that we made 2 quarts, so that's 1 1/2 Tbsp each quart. The salt water keeps harmful bacteria at bay until the good bacteria begin n to work their magic. I'm not sure how little salt one could get away with using. I really need to get the book "Wild Fermintation" by Sandor Ellix Katz. He also has a web site at -<br /><br />http://www.wildfermentation.com/<br /><br />I hope your kimchi turns out and is not too salty. I don't like salty food at all but still like kimchi, to me sea salt is much less offensive tasting.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-34201469545799685702009-08-09T13:21:36.210-07:002009-08-09T13:21:36.210-07:00Mike, I'm ready to start up a batch of Kimchi ...Mike, I'm ready to start up a batch of Kimchi using your instructions. <br /><br />One question -- you mentioned below your ingredients that you try to keep the salt content low. I am not a salt freak and can taste even small portions of salt. So, in your ingredients, you say 3 tablespoons of salt. Is that the quantity that you use, or do you reduce to suit your needs. I ask because salt is probably necessary for this to ferment correctly. <br /><br />Going by your guidance on this one.<br /><br />(We use sea salt too, btw.)LynnShttp://woodridge.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-84290952510013590012009-08-07T20:21:16.124-07:002009-08-07T20:21:16.124-07:00ericmcc,
I would not judge my kimchi against that...ericmcc,<br /><br />I would not judge my kimchi against that made in a traditional Chinese restaurant. I can only imagine how good their food was, I love Chinese food. Let me know how your kimchi turns out.<br /><br />Thanks for visiting our blog,<br /><br />MikeMr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-25265460029301237882009-08-07T18:03:24.882-07:002009-08-07T18:03:24.882-07:00I love Kimchi. Growing up my first job was at a f...I love Kimchi. Growing up my first job was at a family run Chinese Restaurant where we always have authentic items not always served to the public....some of the best food I can remember.<br /><br />One of my favorites...They used the Broccoli Stems for kimchi instead of cabbage.<br /><br />Now I think I am going to prepare some this weekend. I am happy I found your site!!ericmcchttp://suburbangarden.webs.com/apps/blog/noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-41567749758355655042009-08-06T06:04:30.943-07:002009-08-06T06:04:30.943-07:00Matt and April,
I think you will like it, I'm...Matt and April,<br /><br />I think you will like it, I'm making up a batch now using savoy cabbage and radicchio.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-3695336108146965892009-08-06T04:56:56.477-07:002009-08-06T04:56:56.477-07:00I've always wanted to try Kimchi, since friend...I've always wanted to try Kimchi, since friends came back from Korea with rave reviews. Thanks Mr. H, we'll be giving this a try!Matthew and Leighhttps://www.blogger.com/profile/15978217793207619562noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-26398477162093709462009-08-05T04:12:23.415-07:002009-08-05T04:12:23.415-07:00Lynn,
I have another batch of kimchi fermenting. ...Lynn,<br /><br />I have another batch of kimchi fermenting. You will be happy to know that I took your advice regarding plastic and am making it in a 1 gallon glass jar, holding the mixture down with another small water filled jar on top. I'll do it that way until I come up with a better plan. We have to start fazing out plastic sometime, and as they say there is no time like the present.:)Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-61371940161760831202009-08-05T04:06:38.900-07:002009-08-05T04:06:38.900-07:00Stefaneener,
Plastic is a tough one, I break a lo...Stefaneener,<br /><br />Plastic is a tough one, I break a lot of glass as well. I need to find one of those traditional earthen crocks.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-85367014253292658162009-08-05T04:03:21.183-07:002009-08-05T04:03:21.183-07:00Mrs. Mac,
I suppose it is a bit of an acquired ta...Mrs. Mac,<br /><br />I suppose it is a bit of an acquired taste. I have a feeling the traditional kimchi in Korea is a lot different then the stuff we make. Probably pretty potent, I would love to try the real thing though.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-4767172727379876972009-08-05T03:58:36.905-07:002009-08-05T03:58:36.905-07:00WeekendFarmer,
I have always wanted to try kimchi...WeekendFarmer,<br /><br />I have always wanted to try kimchi with the fish sauce and Korean chilli powder. We just used what we had on hand, I did look for the powder or paste a while back and could not locate any...I'll have to try looking at another store sometime. I bet the traditional kimchi is really good.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-86191825562881886802009-08-04T21:46:50.525-07:002009-08-04T21:46:50.525-07:00Looks great. I'll have to try. . . next year!
...Looks great. I'll have to try. . . next year!<br /><br />And it is hard to step all away from plastic. We break so much glass here that I end up feeling kind of caught.Stefaneenerhttps://www.blogger.com/profile/08422241601075022500noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-80041485229533043772009-08-04T07:05:45.295-07:002009-08-04T07:05:45.295-07:00My son, having been in the ARMY and serve a year o...My son, having been in the ARMY and serve a year of time in Korea had nothing but bad things to say about Kimchi. I think your jar looks delicious the way you've gone and spiced it up. He was never one to enjoy sour krout. I on the other hand grew up with German grandparents that taught me to love fermented cabbage. This appears to be worth a second looksie :)Mrs. Machttps://www.blogger.com/profile/06644129213141875138noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-48874136734377445052009-08-04T06:34:27.316-07:002009-08-04T06:34:27.316-07:00Looks great! I am tempted to try but never seem to...Looks great! I am tempted to try but never seem to have all the ingredients I need all at the same time. I buy a daikon and then forget to get the napa and in the meantime she cooks the daikon : ) ...something like that. <br />You might want to try a little bit of fish sauce. I always thought kimchi was PURELY vegetarian and then a Korean friend tells me that the fish sauce is what gives it that kick. Did you try the Korean chili paste ever....it is an amazing mixture of chilis, garlic and rice that is fermented in jars underground in every household in rural Korea. Quite an amazing food culture.WeekendFarmerhttps://www.blogger.com/profile/10360299517360406552noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-63191660593716767492009-08-04T03:28:20.052-07:002009-08-04T03:28:20.052-07:00Mike, the whole plastic habit is extremely hard to...Mike, the whole plastic habit is extremely hard to break, not only because it's a habit, but plastic has been all but forced on consumers by its cheap and easy availability. Wait til you try to find something to replace the plastics with!<br /><br />I still use freezer baggies because there just is no substitute I'm aware of. Now if Ball were to make square containers for the freezer....<br /><br />We have many crocks from my husband's frugal grandmother, an avid fermenter and canner. I guess it's one of those family things!LynnShttp://woodridge.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-73879416788892628092009-08-03T18:59:09.286-07:002009-08-03T18:59:09.286-07:00Silke,
Enjoy, it's great recipe. Let me know ...Silke,<br /><br />Enjoy, it's great recipe. Let me know what you think of it.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-35694206295565078012009-08-03T18:57:55.792-07:002009-08-03T18:57:55.792-07:00Lynn,
I know, I know...plastic is bad. We had eve...Lynn,<br /><br />I know, I know...plastic is bad. We had everyone save all these bags for us and feel like we should use them. <br /><br />One of our next steps is to wean ourselves from this terrible product (plastic) in favor of more natural containment units. Believe me I think about it all the time. <br /><br />I was even thinking while making the kimchi that a smaller jar full of the brine would have easily replaced the bag lid. I also could have used an old crock pot with a weighted plate to hold the cabbage leaves down. <br /><br />Baby steps...Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-71784700526031614802009-08-03T18:47:47.580-07:002009-08-03T18:47:47.580-07:00deborah,
Cool! I knew there was someone else out ...deborah,<br /><br />Cool! I knew there was someone else out there that liked most everything. Good for you, and lucky you. Some of the best pleasures in life are brought about through our taste buds.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-19696127625405076192009-08-03T18:43:52.009-07:002009-08-03T18:43:52.009-07:00Old Grey Egg,
It's not that scary, basically...Old Grey Egg, <br /><br />It's not that scary, basically it's just spicy, or not, cabbage and a few other veggies. If you ever try it let me know what you think. Homemade is best.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-29164916337150970552009-08-03T18:22:24.296-07:002009-08-03T18:22:24.296-07:00We love, love, love kimchi, but have never made it...We love, love, love kimchi, but have never made it ourselves. Strangely enough, we talked about making it just this weekend and now you are giving us a recipe. Thank you!!! :) SilkeSilke Powershttps://www.blogger.com/profile/17094855019089665976noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-29646154088881973022009-08-03T16:34:03.963-07:002009-08-03T16:34:03.963-07:00Wow! I've never made my own Kimchi, and I can ...Wow! I've never made my own Kimchi, and I can bet that home-made would be much much better. Your jar of Kimchi is beautiful and full of color, something the store jars have lacked when I've purchased some. <br /><br />I'm going to try your recipe -- probably get it started next week. I'll alter your instructions for plastic bags though, and I'll use crocks. <br /><br />Been making pickles and relish today. Yum!LynnShttp://woodridge.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-80393085976163461102009-08-03T12:07:34.717-07:002009-08-03T12:07:34.717-07:00I've been meaning to try making my own kimchi ...I've been meaning to try making my own kimchi for a while now... both my husband and I are very fond of it (and most fermented things... lucky us; as you say, there are definitely health benefits). And now I've no excuse. You've provided such a detailed recipe and instructions! <br /><br />I'm with you, Mike. The only thing in the world I've tasted so far that I haven't liked are litchy nuts (sp?) and I think that was a (mealy) texture problem more than a matter of taste. <br /><br />Great post. Thanks!deborahhttp://www.deborahsnewblog.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-41196116190433577082009-08-03T10:21:26.662-07:002009-08-03T10:21:26.662-07:00I have heard of Korean Kimchi, but have never trie...I have heard of Korean Kimchi, but have never tried it. Someday I'll muster the courage. In the meantime, I think I'll continue to refer to it in the Wisconsin terminology: silage.The Old Gray Egghttps://www.blogger.com/profile/12118198647200105431noreply@blogger.comtag:blogger.com,1999:blog-7636358068441886242.post-43680342706874866132009-08-03T10:06:22.107-07:002009-08-03T10:06:22.107-07:00Roasted Garlicious,
Dig a little hole in the dirt...Roasted Garlicious,<br /><br />Dig a little hole in the dirt, cover your jar with plastic and bury it for a few days. You don't have to fill it back in with dirt just put a thick board or mat over the hole.The Koreans sometimes bury their kimchi in an earthenware crock. That will get you down to at least 60°.:) <br /><br />Add a smaller amount of ginger for less heat, try a little bite every day and before you know it you will love it...maybe.Mr. H.https://www.blogger.com/profile/04576034751522467377noreply@blogger.com