Kim Chi-

[Davylp25]

Hey...

I love Kim Chi. Yum. I just bought a jar from the store. Of course the mild version... I have Alissas Book, I was wondering, It calls for Shredded Cabbage, But I noticed all the times I have eatin Kimchi The pieces of Cabbage are long. When I imagine Shredded Cabbage I picture it like coleslaw type consistency, I dont want that. I want the pieces of cabbage long and crunchy, so Im guessing just cut them the way you like, or will it have some adverse reacting and wont ferment well or sumthin?

Thanks

[exurb]

davylp25 you can cut it however you want. i usually cut chunkier and it's fine.

TIP: I found something really cool, to make our half-ass quick kimchee taste more like the authentic stuff that gets buried underground in a crock and fermented that way... In the Asian supermarket they sell fermented chili peppers in a block. They are raw and preserved by salt and fermentation. They give the quick bogus kimchee the true kimchee flavor, by adding that taste of long fermented chilis. Very yummy! Just a warning that they are already very salty, so when I make it I stir them in and don't add extra salt. With the salt that's already in the chilis, the vinegar, etc., you still get the good final result without adding more salt.

[MagicalDaze]

Davy, I think shredded can also refer to the longer, wider shaped pieces that U are wanting. When I think of cole slaw type bits I think "grated" such as U would get using a hand grater. Semantics...!

[Linda1970]

Store-bought kimchi is made from nappa cabbage, which is different from regular cabbage. You can leave it long. I think by cutting it small, fermentation is faster.