View Full Version : Making KIMCHI!!
03-20-2009, 12:14 PM
I could use some help. I haven't bought all the stuff yet but I am doing that today. Dh and I loved the little jar of raw kimchi we bought at a HFS (and DH is NOT raw!!:D) We can't wait to make some more because our little jar is almost gone!
HELP, HELP, HELP! I'm nervous about fermenting....mold?? Step by step instructions and any tips you can give would be very useful!
03-20-2009, 01:15 PM
Wendi - check this out:
03-22-2009, 01:50 PM
check out this site:
I've made sauer kraut several time, based on this site's info. It's really easy.
Kimchi I don't know about - but I've been interested in trying too!
PS - I can't seem to get onto wildfermentation.com at the moment - don't know why.
03-23-2009, 08:52 AM
03-23-2009, 09:22 AM
I have a recipe in one of my books, but it's still in shipment from Israel. I'll try to email it to you when I get it at the end of the month.
03-25-2009, 10:14 PM
Funny thing you mention Kimchi...
I saw a show on it very recently and my mouth has been watering to try it since. Just yesterday, I came across this recipe on the internet that I can't wait to try:
I am currently in another extended water fast, so it will be a bit before I try it, but if you do...please let me know how it is!
04-03-2009, 06:57 PM
I make kimchi all the time. I used to live in S. Korea & learned a lot about Korean food. :) Here's a video & website you can visit to see how Kimchi is made.. http://www.maangchi.com/recipes/kimchi-kaktugi I make my kimchi vegan, and you can also leave out the rice paste (not quite the same taste, but it still tastes like kimchi)... If I had a camera I'd just make a video myself & show ya how I make mine. lol It's really not hard. :) I have about 6 different kinds of kimchi in my fridge at a time.
You can follow Maangchi's video & just omit the oysters and rice paste. Add agave or other sweetener, carrots, onion, ginger, garlic chives, regular chives, watercress, mustard greens...
Also, instead of cutting the cabbage like she has it, you can cut the cabbage up into 2 inch cubes (bite sized) and instead of the rice flour as used in maangchi's video, just make a blended soup out of the onion, garlic & ginger & add some agave nectar or sugar to the mix (i prefer agave, because it's a liquid).. add red pepper powder to your taste, mix in carrot, radish, green onion, chives, watercress (optional) and mustard greens (optional), & mix it up, pour cut up cabbage into the mix, coat all the veggies, put in sealed container in a cool, dark place for 2 or 3 days to get the fermenting process going, then store in the fridge after that. If you need to, add a little water, but don't add much, and make sure that you ring out the cabbage really well.
hope that helped.
here's a picture of a bunch of different kinds of kimchi. there's almost 200 varieties. I can give recipes if you want. I just haven't veganized all of them, yet.
Some of my favorite kimchi are:
gochu kimchi (made from korean chili peppers, marinated in hot pepper paste)
regular cabbage kimchi
water radish kimchi
kakktugi (cubed up radish kimchi)
mustard leaf kimchi
04-03-2009, 09:01 PM
I just ate some kimchi tonight plus some pickled dikon, good but I was super duper thirsty.
04-04-2009, 05:53 AM
Thanks for Sharing.........
04-06-2009, 08:02 AM
Boy do I ever miss good kimchi.... I love that pic with all those varieties! Boo hoo!!! I need to go get some asap now!!!!
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