View Full Version : Kim Chi
06-23-2005, 09:55 PM
Has anyone made Alissa's Kim Chi? A friend of mine shared 1/2 of a cabbage w/me, and I thought that would be the perfect recipe to try, so I went out and bought the ingredients.
It says to let it sit overnight. Would that be in refrigerator? Covered? Any ideas?
06-23-2005, 11:48 PM
I am bumping this, because I am about to go to bed....
OH, and I just realized that where I am staying doesn't have a grater, and I have to have two cups of shredded carrots. I think I am just going to peel them. Does that count?
06-24-2005, 05:12 AM
I would think that peeling your carrots, into fine threads, and maybe chopping a little would be close enough to grating, that it would be fine.
As far as the Kim Chi goes,
I think you leave it on the counter, as it is supposed to ferment, so you don't refrigerate it until AFTER, it has done it's fermenting thing.
I would certainly cover it, also, if it is like pickles in any way, shape or form, then you would keep the cabbage below the juice line.
This is how I make pickels, add enough liquid (I think cabbage makes it's own) so that the veggies are covered, place a plate (like a dinner plate) on top of the veggies, and a brick or something heavy,(jar with water in it with a lid, should work) on top of the plate, to weigh the plate down, which will hold the cabbage below the juice line.
This way the cabbage ferments in the salts (much like the pickles) instead of just rotting.
I hope that helps. Works with my pickles, which are delicious. YUMMY, never liked kim chi, so I can't actually help you with my vast (LOL) knowledge there.
06-24-2005, 08:45 AM
Yeah, I left mine on the counter covered up. Actually I sealed mine up in a jar with a jar sealer. Bad idea actually because that thing sure did POP when I opened it back up and kim chi flew! A lot of pressure! Don't worry, I'll stick with the plate and weight next time. :D
It tasted delicious! Tangy and sweet. Next time I make some it will be as a condiment to add to a wrap type food. It seems as if it will make certain types of foods absolutely PERFECT.
06-24-2005, 09:15 AM
Because I had to go to bed, I stuck it in the refrigerator. IT's more like spicy cole slaw. Never did like cole slaw, but it isn't bad.
Perhaps I should just go ahead and let it stay on the counter now anyway? I mean, before the ingredients were all chopped up, they were cold, right?
I have it in a cassorole bowl w/a lid. That should be fine, right? Maybe I should add a little bit more salt?
Thanks, Gals! Anyone else want to chime in, that's fine : )
06-25-2005, 12:57 AM
I got to make some kim chee , anything pacific/korean asian gets my mouth watering :)
06-25-2005, 09:27 AM
well, Ms VV, after you make it, would you puhlease tell me how it's supposed to ferment? Mine is more like spicy coleslaw at this point. NOt exactly what I had in mind. Then again, I haven't really had it before. I had seen it once at a neighbor's house, and it looked so disgusting that I couldn't stomach it. That was several years ago..... It almost looked like funkified rhubarb.
06-25-2005, 09:48 AM
Lauri...girrrl no you didn't say "funkified"! LMBO!! :D
But yeah, I've only ever had kim-chi once in my life...in WA. It was VERY hot and spicy. I was told that it's fermented in a jar, buried underground for a while (like weeks or months or something). I think had you known to leave it out overnight...maybe even a couple to several days, it might have had more of a kick than "spicy coleslaw"!
If you go to Gosia's website (www.rawgosia.com) she has a recipe and technique for making raw sauerkraut (sp?) and she mentions after packing it in good and tight, covering with a plate and something heavy on it, putting it away for a week!
So, I'm thinking that it might have to sit out a while (maybe not quite a week, but at least several days) to get the fermented flavor you are seeking as opposed to what you have now...spicy coleslaw! ;)
06-26-2005, 02:36 AM
The kim chee recipe from the Boutenkos ferments for 3 days. So that you can compare, I'm copying it here for you:
Live Kim Chee
In a gallon jar, chop:
2 heads Napa cabbage
1 head bok choy
4 gloves minced garlic
1/2 hot pepper, minced
1/2 C. water
1 T. salt
2 T. paprika
Put in Vitamix (any blender, of course):
1 T. honey (I'd use agave)
1 pc. sliced ginger
1/2 C. apple cider vinegar
Blend well, then pout into jar.
Press and squeeze cabbage into jar. Don't cover with lid: put cheesecloth or something similar so it can breathe. Ferment 3 days (but can eat after 4 hours), the put in fridge.
Yields 1 gallon
From Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food by Sereig & Valya Boutenko
06-26-2005, 09:27 AM
Boy, did I prepare my Kim Chee ALLL wrong!!
I put it in the fridge right away.
I didn't blend or vitamix the vegetables. NO, I had to cut the cabbage into not so extremely small pieces, use the other side of a carrot peeler to "shred" the carrots, gave up, and just peeled them...
I've put a lid on it....
I found something FLYING inside the lid!!! I think that is the breaking point.
I have to admit, eating something that has been sitting out for 2-3 days makes me kind of, well, squeemish? Isn't that terrible!! There are some people who think Americans have kind of gone overboard w/the whole, can't sit outside or on a counter, or WHATEVER thing!
I am going to decide today while I am at church. Am I going to take the plunge and eat it, or trash it.... All that effort and mental energy, uck!!!
Thanks to all the contributions....
Lauri : )
And, yes, Rawkin, I sho did use funkified. Sometimes people miss hear me when I say that term. Kind of hard to do when I write it though. Much safer : )
06-26-2005, 03:01 PM
Eeww! I'm hoping you decided to dump it.
I know it may be a new concept to some of us, but fermented foods are pretty well established in many culinary cultures. Several of my uncookbooks have entire sections on them.
I have an idea -- Why don't you try again, Lauri, and let us know how it is. THEN, maybe I'll try! :D
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