Comments on: Kimchi!!!

By: A scientist in the kitchen » Blog Archive » Guess who made kimchi over the weekend…

Tue, 13 May 2008 03:31:06 +0000

[...] for the bubbles to appear… Waiting for that hint of fermentation. Then it’ll be kimchi time for me (hopefully)! Popularity: unranked [?]SHARETHIS.addEntry({ title: “Guess who made kimchi [...]

By: olga

olga — Fri, 25 Apr 2008 23:19:19 +0000

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!

By: ed villanueva

ed villanueva — Fri, 25 Apr 2008 10:25:19 +0000

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.

By: Gay

Gay — Fri, 25 Apr 2008 09:21:27 +0000

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.

By: ed Villanueva

ed Villanueva — Fri, 25 Apr 2008 08:33:40 +0000

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.

By: ed Villanueva

ed Villanueva — Fri, 25 Apr 2008 08:14:10 +0000

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