kim chee help!

[greenfeline]

I am making kim chee in mason jars, but they are leaking! It has been three days now, are they okay? I am going to open them up tomorrow, but I just wanted some opinions on the leaking. I know apparently I did not screw them tight enough, but that will not make the kim chee spoil will it? :confused:

[carolg]

Calling Carmella or Morn to this rescue.

I am sorry but I can't answer that question.

carolg

[spicyfull]

You probably filled the Jar too full and with the fermenting it is rising, causing it to ooze out.

[misslinda]

You probably filled the Jar too full and with the fermenting it is rising, causing it to ooze out.

yep more than likely!



which kind of kimchee are you making?

[Ertarox]

Yes, the fermentation is causing it to swell - the gases bubble it over. :-)

[greenfeline]

Hmmm...Thanks for the info everyone. I used the spicy kim chee recipe in Conscious Eating, but I got the method from living cuisine. She said to fill the jar full and stuff it down, and then when you think it is full stuff more! Perhaps I went overboard and am stronger at stuffing down than I think. I just don't want it to be bad or something. I guess we will see as I will be trying it out shortly!

[greenfeline]

The kim chee is pretty good, except not near spicy enough for me. The kind I had before was very red and very spicy. I probably need korean chilis to get the authentic effect I remember. I will have to keep my eyes open for them!

[misslinda]

The kim chee is pretty good, except not near spicy enough for me. The kind I had before was very red and very spicy. I probably need korean chilis to get the authentic effect I remember. I will have to keep my eyes open for them!


I know the recipes I've seen are not authentic style but I have recipes that you can convert to raw...

I'll find them and post!!!:)

[greenfeline]

Oh that would be great Misslinda!!!:D

[misslinda]

Boo Hoo, my recipes that I sent to myself while I was fasting, disappeared in my email box BUT I found one that is pretty standard in Korea. I will get the recipe for Katugi which is the radish cubed kind that is popular for Spring.....oh my mother would be disappointed that I had to "google" how to make kimchee ;)




plus about Korean kimchi is that it keeps for weeks in the refrigerator, and still tastes fresh. The garlic and vinegar are natural preservatives that keep the raw vegetables and fruits tasting great, even though they are cut up into pieces you can easily nibble on.

Another little known fact about kimchi to westerners is that kimchi is a very healthy food. Because of the basic ingredients in kimchi, garlic, scallions and vegetables, kimchi helps to eliminate cholesterol and promotes intestinal health.

Korean Kim Chi

2 Chinese cabbages
5-10 spring onions
Sea salt or other non-iodized salt, at least 100 g
4 heaped tablespoons (about 20 g) Korean chili powder
2-3 cloves garlic, crushed
2 tablespoonfuls sugar, any kind
Tablespoonful kim chi sauce
Small piece of ginger (5 g), crushed, or teaspoonful powdered ginger
Half an onion (optional)


Method:
Rinse the cabbages, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side. Don't get too carried away while doing this.

Now that we have lots of little bits of cabbage, it's time to salt them. Place the cabbage in a clean plastic bag or equivalent and sprinkle salt over each layer. The best kind of salt is sea salt, although non-iodized table salt will do. This will create a brine solution with the cabbage juice.

To ensure the cabbage is properly salted, sprinkle salt onto your wet hands, then rub it into the cabbage pieces. Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, tie up the bag and set it aside for 5-6 hours. Check it after three hours to ensure that everything is all right, stirring the mixture if necessary.

Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a sealable plastic box. Add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix in. You may also add half an onion, finely diced, if you wish.

It is also recommended to add kim chi sauce. This is the only ingredient that you can't always buy at a non-Korean supermarket. There are several different kinds, many of which contain fish or other seafood such as oysters. You only need one tablespoonful.

Add the chili powder. It is possible to use other kinds of chili powder; if you use hot chili powder, you should reduce the amount. Add two tablespoonfuls of sugar.

Mash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn't seem dark enough, add more chili powder. It's a good idea to wear gloves while doing this.

Put the containers aside for three days.

Finally the kimchi is ready. It should be soft in consistency, but not too mushy, with a little crunchiness left in the larger pieces. You can eat it as is, or use it in your favorite Korean recipes and it makes a great stir fry, too.

[greenfeline]

Awesome! Thanks Misslinda! Now my mission is to search some asian markets for korean chili powder and kim chi sauce.