want make kimchi..

[tp4tissue]

Buhhh..   Korean guy told me I need to buy another refrigerator, because that smell never comes out..





Anyone haz xperience making Kchi. ?

[Sifo]

yeah you buy a minifridge

[Halverson]

Just embrace the smell

[xtrafrood]

You guys eat it cold? huh?

[Halverson]

You guys eat it cold? huh?

Don't know if I've ever had it any other way

[xtrafrood]

You guys eat it cold? huh?

Don't know if I've ever had it any other way

I've never had it from a legit source so I'm not exactly sure how it is supposed to taste but so far I like warm kimchi. My fam is old navy fam. I'm cool with pungent odors

[fohat.digs]

It's pretty easy. My son and I make it without the insane heat (he is sensitive) and with additional ingredients to make it more of a "complex vegetable kraut"

But any fermented recipe that you make yourself, if you are careful to avoid all preservatives, will contain the live cultures that make it healthy.

If I could attach a document, I would post my recipe. Makes about a gallon and costs about $20.

[tp4tissue]

Fish sauce...

I think the smell problem is most likely due to the fish sauce...

Can kimchi be made without fish sauce ?

[mushman]

I've never tried making it.  I have to drive past my Korean mart to acquire this because Whole Paycheck is the only place I can find it without MSG.

My personal goal for 2017 is to learn how to can/jar things like meat and kimchi - especially if Hillary gets elected.

[nugglets]

Fish sauce...

I think the smell problem is most likely due to the fish sauce...

Can kimchi be made without fish sauce ?

You definitely can, and it's still good but just not as good.

For the smell, just use quality mason jars and then cover the lids in good plastic wrap. But the most important part is to clean up any residue on the outside of the jars and lid, because that's the real problem. Very little, if any, of the smell will actually escape the jar. It's just the drips and whatnot that cause the most trouble.

[Spopepro]

As fohat alluded to, when making it yourself you have a ton of options about what to put in it. If doing it properly, the only consideration is having a VERY clean kitchen, containers, and tools. It's like homemade yogurt, sourdough, beer, kombucha, or any cultured/fermented food. The healthy and safe bacteria and fungus will out compete the gross/dangerous ones, but only if they get a good start. This is especially true of kimchi because you aren't using a starter culture (but you can, and some do, it gets things going faster).

So clean bowls and jars, keep veggies submerged, ferment on counter (not in refrigerator, it will take forever). Fish sauce is there for the glutamates (which is why MSG is added so often), and glutamates are tasty. If you don't want fish sauce, boil some kombu in the water you will use and you're golden.

All that said, I don't make it at home. I have multiple food co-ops and vendors at farmers markets nearby who make great stuff making not worth the effort.

[fohat.digs]

Can kimchi be made without fish sauce ?

Fish sauce is optional, and the amount is pretty small anyway. I like it and use it about half of the time.

Cleanliness is always good, but Koreans made the stuff hundreds (thousands?) of years before germs were discovered or refrigeration was invented, without soap, so part of the deal is that the good bugs kill the bad ones.

It is important to keep all the ingredients submerged - in general the good bacteria live underwater and the bad ones like air. As bubbles form inside, it can push the stuff above the waterline. That's why you push it back down from time to time, particularly during the initial part of the process.

[xtrafrood]

Bam! The dots are connected! Now I know why people are afraid of kimchi hehe - I've never had it with fish sauce

[tp4tissue]

Bam! The dots are connected! Now I know why people are afraid of kimchi hehe - I've never had it with fish sauce

it already haz the fish sauce in it.

[chyros]

Kimchi is cabbage and therefore evil.

[xtrafrood]

Bam! The dots are connected! Now I know why people are afraid of kimchi hehe - I've never had it with fish sauce

it already haz the fish sauce in it.

Read my previous comments. I've never had it ready made from a restaurant nor from a package. (tbh - I didn't even know that was one of the ingredients lol) I prefer homemade suerkraut but homemade kimchi is pretty good too (minus the fish sauce - I should try that someday). I'm obviously not qualified to make it, someone else in the family made some

[fohat.digs]

I prefer homemade

You could argue that a kimchi is a specialized subset of a "vegetable kraut"

One problem with almost all "store-bought" fermented foods (unless, for example, they were made in the back room at the Korean market) is that most food safety laws require that they be processed to kill off bacteria, as with almost all other non-fresh foods.

Unfortunately this kills off the good guys along with the bad, and you miss the benefit of replenishing the helpful organisms in your intestines.

I have recommended this amazing book before:

https://en.wikipedia.org/wiki/Wild_Fermentation

[xtrafrood]

I prefer homemade

You could argue that a kimchi is a specialized subset of a "vegetable kraut"

One problem with almost all "store-bought" fermented foods (unless, for example, they were made in the back room at the Korean market) is that most food safety laws require that they be processed to kill off bacteria, as with almost all other non-fresh foods.

Unfortunately this kills off the good guys along with the bad, and you miss the benefit of replenishing the helpful organisms in your intestines.

I have recommended this amazing book before:

https://en.wikipedia.org/wiki/Wild_Fermentation

I've added soo many books to my list since joining GH. Holy moly. Wild Fermentation has a ton of positive reviews on Amazon too

[fohat.digs]

Wild Fermentation has a ton of positive reviews on Amazon too

Today I learned that there is a brand new edition, almost twice as long and full of photos.

[tp4tissue]

I prefer homemade

You could argue that a kimchi is a specialized subset of a "vegetable kraut"

One problem with almost all "store-bought" fermented foods (unless, for example, they were made in the back room at the Korean market) is that most food safety laws require that they be processed to kill off bacteria, as with almost all other non-fresh foods.

Unfortunately this kills off the good guys along with the bad, and you miss the benefit of replenishing the helpful organisms in your intestines.

I have recommended this amazing book before:

https://en.wikipedia.org/wiki/Wild_Fermentation

I've added soo many books to my list since joining GH. Holy moly. Wild Fermentation has a ton of positive reviews on Amazon too

// strokes beard.. seems available on  Arrrrgh-matey publishing..   dont' ask , don't tell

[tp4tissue]

I've never tried making it.  I have to drive past my Korean mart to acquire this because Whole Paycheck is the only place I can find it without MSG.

My personal goal for 2017 is to learn how to can/jar things like meat and kimchi - especially if Hillary gets elected.

Hahahahahha

I love the bunker idea..

But the problem is,    the Roof..    Most basements are not actually fit for bomb-shelters..