Moderators Tom Denham Posted March 22, 2013 Moderators Share Posted March 22, 2013 I found a recipe for kimchi today that I plan to make in the near future. Kimchi is similar to sauerkraut and good in the same ways. I failed at making sauerkraut in two tries, but I am going to try this at least once: http://perfecthealth...gs-moms-kimchi/ Link to comment Share on other sites More sharing options...
CCS Posted March 26, 2013 Share Posted March 26, 2013 A friend of mine just posted a video about Kimchi making. The lady in it uses pineapple instead of sugar to sweeten it slightly. I had never thought of this, but perhaps it would be of some use to you! I plan to make some cucumber and daikon kimchi in the next few weeks. Link to comment Share on other sites More sharing options...
AndreaAK Posted March 28, 2013 Share Posted March 28, 2013 I'm planning to make some tonight! I tried once before but used wasabi instead of daikon radish (now I know the difference) so I'm going to give it another go. After that I will do some sauerkraut. Link to comment Share on other sites More sharing options...
Beets Posted April 3, 2013 Share Posted April 3, 2013 I'd like to try it too. I'm going to try this one: http://www.davidlebo...imchi-revisite/ We should all report back with our results! I probably won't make mine till next week. ETA: Hmm. I was looking at a different kimchi recipe on the same site earlier. The one linked above includes Korean chili paste. No idea if I can find a compliant version so I prob will use a diff recipe. I know the Thai chili paste (sambal olek) I usually use contains a sulfite preservative. Link to comment Share on other sites More sharing options...
Evee Posted April 8, 2013 Share Posted April 8, 2013 I have been making Kimchi for about 4 years. Left my Korean friend and Kimchi-maker when I moved from Florida. This recipe and process is very similar to what she made. http://www.treelight.com/health/nutrition/UltimateKimchi.html#pageToc0 It does not involve any sugar and is delicious. I leave out the sesame seeds(not a fan)and use regular crushed red pepper. Link to comment Share on other sites More sharing options...
Evee Posted April 8, 2013 Share Posted April 8, 2013 Also, this recipe is delicious from the moment you make it. No waiting for four days. The flavor changes as the days go by. Link to comment Share on other sites More sharing options...
Susan W Posted April 8, 2013 Share Posted April 8, 2013 Also, this recipe is delicious from the moment you make it. No waiting for four days. The flavor changes as the days go by. I don't think I have seen kimchi made with citrus fruit. Not sure I welcome citrus. What does it add to the flavor and texture? Link to comment Share on other sites More sharing options...
Evee Posted April 9, 2013 Share Posted April 9, 2013 Orange, and or lemon add a bright note. The apple is a nice sweet crunch. I usually only put half of each and slice very thin slivers equivalent to about a tenth of half an orange segment. I went to the Philippines in 2011 and was pleasantly surprised to find that the Kimchi they served at the resort where we stayed was incredibly similar to this recipe. Link to comment Share on other sites More sharing options...
Susan W Posted April 9, 2013 Share Posted April 9, 2013 Okay decision made. I'm using that recipe. I was picturing kind of large segments...drrr me. Link to comment Share on other sites More sharing options...
Evee Posted April 12, 2013 Share Posted April 12, 2013 Tell us how it goes. Making some this weekend myself. Link to comment Share on other sites More sharing options...
MeadowLily Posted December 27, 2016 Share Posted December 27, 2016 Here's a blast from W30 past. These recipes are so good and they work. Link to comment Share on other sites More sharing options...
Bellmaestra Posted December 29, 2016 Share Posted December 29, 2016 I made a quick Kimchee recipe for Christmas Day (along with some Korean Beef... yummy!) This is pretty pungent from raw garlic, but good. I figure you can't go wrong with Bobby Flay. I left out the sugar and soy sauce. <http://www.foodnetwork.com/recipes/bobby-flay/kimchee-salad-recipe.html#!> Stephanie Link to comment Share on other sites More sharing options...
Bellmaestra Posted December 29, 2016 Share Posted December 29, 2016 Forgot to mention: Bobby Flay's recipe calls for 1/4 cup dried chilies... call me a wuss, but that seemed like a lot, so I cut down the amount and it was still plenty zippy! Stephanie Link to comment Share on other sites More sharing options...
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