Kimchi?

[nannyanny]

Have been curious about kimchi's taste. Today we had a taste at a local health food store.  Now we are hooked and bought a jar.  Does anyone here have a proven recipe for it?

Here's some info. on it.  www.hellawella.com/krazy-for-kimchi-health-benefits-how-to-make-it-how-to-eat-it/10212 

[claytonpiano]

I had a piano student years ago who would bring me kimchi she made. It was fantastic. I am hoping someone has a great recipe as well. Thanks for starting this thread!

[Deleted]

I think the recipe on link you gave is good - keep to glass containers, but I've only seen it covered with a cloth or loose plastic wrap and straight to the refrigerator, it's not crazy warm fermented like sauerkraut. There is some ferment, but it's almost more like a pickle. It's a winter time thing and hella frosty in Korea that time of year. It seems to keep as long as it lasts, but keep it chilled and like a pickle, no fingers!

They suggest you choose the grind of the chili powder, I think it needs some fine and coarse both.  I think you can leave out the dried shrimp, I made a batch with some Hatcho miso paste added and it was ok.  The shrimp adds flavor and salt.

California home style seems to add plenty of freshly crushed garlic, and some green onions in 3" pieces. Other veg is done separately as far as I saw.

My ABC friend showed me how to make an omelet with it and cream cheese - it's the best, it comes together more like scrambled eggs, a whack of butter in the frying pan, sauté up the kimchee a bit while you beat the eggs, pour them in, lift up cooked from the bottom French style, and just before they're set as much cream cheese as you like.

[Homesteader]

reddirtcowgirl what is an ABC friend?

My DH makes it in a crock, using regular cabbage and I'm not sure what else, plus super hot peppers. Once it's done fermenting (not cold, just on the counter), he packs it into jars and puts those in the fridge. It is rather fragrant! I don't eat it as it's one of his "hot" things!