View Full Version : Kim-Chi
07-09-2005, 01:19 PM
I saw the Kim-Chi on Alissa's DVD and found some at an organic co-op. Wow this is good! Very spicy. I never cared much for spicy foods till I went raw. My taste buds are up for anything unusual.
The taste remindes me of spicy shrimp. Does anyone have a good raw recipie for a shrimp sauce? I would think dipping the Kim-Chi in the sauce would be very good!
Or maybe a dish with something like soaked wild rice?
07-09-2005, 02:59 PM
what type of shimp sauce - were you meaning asian , or cocktail?
07-10-2005, 08:46 PM
I'll have to think about what would compliment it since I've grown up with that potent stuff but you better eat them using chopsticks, they taste better that way. ;)
07-11-2005, 08:12 PM
Cocktail sauce is the only one I am aware of.....
07-12-2005, 06:26 AM
I lived in Korea So what type of kim-chi are you eating??????
( it's a KOREAN relish/condiment that covers many items) it's more of a process. There are multiple types ex; cabbage, radish,turnip,cucumber etc they even have various meat kinds. Korean's serve multiple side dishes (kimchi's, dried fish, fresh vegatables etc) with large amounts of steamed rice and small quantities of meat. OH lots of Garlic!!!!!!!!!!!!!
There is a HOT pepper paste made with peppers and soy that the Korean's use. The international Mkt here carries it but I can't read all the ingredients (i get my seaweed's there) Maybe some hot peppers, wasabi, and miso would do the trick????????
But regular cocktail sauce is Ketchup & prepared horseradish
So I would add shredded horseraddish, with either lemon juice or apple cider vinegar tomatoe puree and a sweetner (dash of agave, honey etc) try that
Hope that helps
07-12-2005, 11:25 AM
(Korean Pickled Vegetables)
1 pound celery cabbage stalks
1 large carrot
1/4 pound (about 3) daikon (white Asian radish)
2 green onions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 tablespoons honey
3 tablespoons cider vinegar
1 teaspoon minced fresh ginger root
4 cloves garlic
2 to 4 dried chilies, 2 inches long, split
1. Slice the cabbage, carrot and radishes lengthwise and then into 2 1/2-inch long strips.
2. Toss with green onions, soy sauce and water. Cover loosely and let stand overnight.
3. Drain the liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well to dissolve honey.
4. Add ginger, garlic and chilies to the vegetables and pack them into a sterilized quart jar.
5. Pour liquid into the jar. If more liquid is needed to cover vegetables, add water.
6. Cover loosely with a lid and let sit at room temperature for 1-3 days to ferment. (The liquid will bubble and the flavor will become sour.) The Kimchi should then be refrigerated.
7. In 3 to 4 days the cabbage will become translucent and will be ready to serve.
8. Kimchi can be stored in the refrigerator for 2 months.
07-12-2005, 04:23 PM
when using chopsticks, they taste better that way. ;)
:D TOTALLY agree :D
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