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 ) OP
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      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!

      • 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!

    •  Icarus   ( @Icarus@beehaw.org ) OP
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      11 year ago

      I actually did Kimchi first and only tried sauerkraut recently 😂. Sauerkraut is much easier, way less prep. It takes me 2 or 3 hours to make the batch of kimchi.