EDIT: Image preview seems to be broken so here is the img url. https://pixelfed.social/p/Icarus/582798775674925721

Hi everybody! I just finished preparing a batch of Kimchi! I based my recipe off a mix of Maangchi and a recipe I got from Mother’s Kimchi. I am going to leave it out on the counter for a day or two and then stick it in the fridge to slowly fermented for 2 weeks at least.

This is the first time I am using my Crazy Korean/e-Jen fermenter. I am hopeful it’ll work out better than the large ball jars i’ve used in the past. The inner lid that slides down into the container creates a significantly better, and easier seal to keep stuff submerged. (side note: the marketing states there is Onggi clay in the plastic, and even if it is, I don’t believe it’ll do anything)

Basic recipe: 3lb Napa Cabbage, 2.5tbsp Japanese sea salt (comparable to Korean brining salt) 1lb Korean Radish, Carrot, green onion, garlic, onion, mother’s fish sauce.

I generally keep the salt low in Kimchi. I use less salt than typical (2-3tbsp) I rub the leaves with salt and let it wilt for 2 hours, then wash leaves. With the additional fish sauce I add, the salt content has been more than enough to safely ferment but not going overboard.

    •  Icarus   ( @Icarus@beehaw.org ) OPEnglish
      2•1 year ago

      I’m so pleased to hear! I have grown to not only appreciate kimchi in the last several years, but the overall variety of banchan itself. Admittedly, I’ve only ever had like 7 or 8 different kinds, since all of the of the Korean restaurants near me seem to universally be Korean BBQ and serve the same few items. (and I don’t get out to Koreantown very much). I love the learning process involved with making things by hand, the results, and quite often the cost savings!

      The last time I made Kimchi I used the too-sour and unpleasantly soft old Kimchi to make Kimchi Jiggae and Kimchi Fried Rice. OMG!

      •  TheGiantKorean   ( @TheGiantKorean@beehaw.org ) English
        2•1 year ago

        That’s awesome!! There’s so many delicious banchan. My favorites were always kimchi and japchae, but almost all of them are good!

        Kimchi can definitely get too sour for certain things! One thing I love to use super sour kimchi in is pork stew. We just take a pork butt or shoulder and cook it on low with a jar of super super kimchi. So good!