Kimchi!!!

By Gay, April 12, 2008, In Asian

Home » Asian » Kimchi!!!

This is probably one of the dishes I would like to make. But whenever I ask my Korean friends how to make kimchi, they would always say “Verrryy difficult!” But how come David Lebovitz was able make kimchi in Paris? One of these days, I’m going to make it! What’s more, this video has easy enough instructions for making kimchi at home.

Based on conversations with my Korean friends (whose wives cook really, really great Korean food), I learned that kimchi varies from one family to the next. The microbiologist in me would assume it has something to do with microbial flora that gives kimchi distinct flavors. It’s a must for Korean eating. I remember shopping with a Korean family and they bought loads of Korean red pepper for their kimchi!

So enjoy the video for now. Next time, it will be my tale on making kimchi in my kitchen.

About the Author: Gay

Thanks for reading my blog. I'm a corn breeder who also loves to eat and cook. Most of the recipes in this blog are dishes that I have cooked in my own kitchen. This blog is an off shoot way way back in 2007 when as PhD student, I had a major writer's block for writing my dissertation. So instead I turned into blogging my exploits in the kitchen. I've come long way then. getting my PhD and currently cooking in my third kitchen so far. My dog, named Pasta and I are based in Phitsanulok, Thailand.

12 Comments on "Kimchi!!!"

pixen April 14, 2008 at 3:02 AM -

Hi,

I love your recipes! It’s true that a kitchen it’s exactly like a lab. To me the kitchen is like my 2nd home…

Ok… about this Kimchi or kimuchi (japanese) actually it’s easy to make. The main ingredients is to find the red pepper powder and which koreans use. I tried several types of pepper/chillies, it tasted not the same until I found a Korean shop that supplies it. Another is the fish sauce – aekjeot – I used Thai fish sauce which turns out wonderful as well. You can try patis but the taste may be different or the easy way is to find the special Kimchi sauce which is a pre-mix; just add in the cabbages,spring onions, etc… I doubt you would do that! I won’t do that either bcos the pre-mix has MSG and I have friends who are MSG intolerance. I prefer doing it from scratch-more challenging

You must make it and share in your blog,ok? Cheers!
pixen April 14, 2008 at 3:25 AM -

BTW… the cook in the video is Maangchi. She also have her own cooking books..
dp April 14, 2008 at 2:43 PM -

I can’t believe it took me so long to make kimchi considering how much I eat it. I did make David’s version and it’s good. But you can’t really go wrong with Korean pepper paste. In fact, I’m preparing to make another batch.
Gay April 14, 2008 at 6:40 PM -

I’m excited to make my own kimchi now. I’ve just got to find Korean pepper in Manila when I get the chance to go there… Thanks guys.

Gay
ed Villanueva April 23, 2008 at 2:02 PM -

Gay this is a little bit of oddities about Kimchee, Do you know that this days 90% of Kimchee consumed in Korea are made in China.Yes its true most Kimchee in the restaurants and those on sale in the supermarket are imported from food factories in China.
Gay April 23, 2008 at 3:03 PM -

Hi Ed, I didn’t know about that. Would you believe, we have a Korean visitor here who brought several kilos of kimchi when he visited here? And finish them all up with his friends (3-4 of them only) in the few weeks he was here.

I’d like to make kimchi now, but the Korean pepper is rather expensive and can be bought in bulk only. I only need a few.
ed Villanueva April 25, 2008 at 4:14 PM -

Some Korean would you believe eat bread with Kimchee,he he he,There are two kinds of Korean pepper or “cucho” one is the very hot one and the other is mild.be careful in choosing what to buy you may end up with a very spicy kimchee.Incidentally Koreans call the male organ “cucho” ha ha ha
ed Villanueva April 25, 2008 at 4:33 PM -

In Korea they have a special kind of refrigerator solely for Kimchee only,this ref. control the temperature to a certain level of an average of 0 degrees to -5 or so,the temperature affects the taste and texture of the kimchee, they can keep the kimchee there even for 3years and the taste will not change.If you dont have this kind of ref.you can also freeze the kimchee in the ordinary ref. (if you cannot finish it all),the longer the better.If you have an old kimchee you can cut it into small pieces (squeeze the liquid out) and fry it with tuna( remove the water)when frying add a teaspoonful of sugar.The kids will like it.
Gay April 25, 2008 at 5:21 PM -

Thanks for the tips, I want to my own kimchee soon. I like mixing it with ramen. I’ll have to look up on the pepper one of these days.
ed villanueva April 25, 2008 at 6:25 PM -

When buying for “cucho” be careful to buy only the red one not the darker red that look almost brownish, also if its too red they added food coloring if its too dark its of low quality,trust your instinct,never buy pepper from china sometimes it is contaminated with toxic chemicals or feces.When buying for chinese cabbage try to taste a small piece raw ,if itis too bitter it means too much sunshine exposure,never ever make kimchee with a bitter taste cabbage.In philippines cabbage taste better (not too bitter) in the colder months.When dipping the cabbage with saline solution use the sea salt it will taste better.
olga April 26, 2008 at 7:19 AM -

I made some last fall with ordinary Thai chillies, and you know what? It came out all right. It doesn’t taste the same, but I’m not sure that’s that much of a problem — if you make it with cucumbers rather than cabbage, it’ll also taste different, but absolutely delicious!