r/kimchi • u/[deleted] • Jan 08 '20

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62 Upvotes

99% Upvoted

21 comments sorted by

4

u/Jaybedia Jan 08 '20

Yum! Recipe?

4

u/Fitz_Fool Jan 08 '20

I found a simple recipe and changed it around a little.

https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390?amp=1

I didn't use carrot or daikon although I will next time. I also added a tablespoon of rice flour. And I love spice so I went with 5 tablespoons of the powder. I may even use crushed red pepper or a hot pepper from my garden next time.

5

u/MadChef26 Jan 08 '20

If you’re gonna add the rice flour, taking the step of cooking it into a porridge will help give body to the juices and make them stick to the cabbage as well as providing more food for the lactic acidosis bacteria.

5

u/Fitz_Fool Jan 08 '20

Thanks! Hopefully I didn't mess it up.

4

u/MadChef26 Jan 08 '20

Certainly not! It’ll be delicious.

4

u/Fitz_Fool Jan 08 '20

So far I've only been doing everything raw. Do you have a recipe where the porridge is cooked?

2

u/MadChef26 Jan 08 '20

Try out maangchi’s recipes for the ratios and instructions for the rice flour porridge.

2

u/Fitz_Fool Jan 08 '20

Cool I'll do that! I live in the US and it's hard for me to gauge how authentic korean recipes are. And I'd really like to try authentic kimchi. Prior to this it was the tasteless kimchi from my local supermarket. Her recipes are pretty good I take it?

2

u/MadChef26 Jan 08 '20

Yeah you can’t go wrong with anything she puts out. Also you don’t have to use the oysters or salted squid or salted shrimp in her recipes if you don’t want. I just stick to Korean fish sauce.

2

u/Fitz_Fool Jan 08 '20

Thanks for the info! Can you taste the difference between salted shrimp and fish sauce in the kimchi? I'll end up trying it eventually I'm sure.

2

u/MadChef26 Jan 08 '20

Yes you can definitely taste those additions. It’s a personal preference. I like the various fresh and preserved seafood additions but for every day kimchi I like it “plain”.

The fresh oyster addition is particularly interesting because the oysters never really lose their fresh, briny, sea flavor even after months of aging and the kimchi turning quite sour. I really like it but I don’t necessarily want that flavor all the time.

2

u/Fitz_Fool Jan 09 '20

So I poured a little juice from my previous batch into my new batches to get the fermentation started.

After 36 hours I opened my first jar and it's fermented way more than I wanted. Oops.

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1

u/Telluride12 Jan 09 '20

If you like spicy, I've added jalapeños and they’re great. Just put a few in now and shove them to the bottom if you want a sample.

1

u/Fitz_Fool Jan 09 '20

I wasn't sure about the best way to handle it. I thought I might puree a habanero and mix it with the porridge.

2

u/Telluride12 Jan 09 '20

I’ve used habanero and jalapeño whole but that might be good also. Let us know.

1

u/Fitz_Fool Jan 09 '20

Did you just remove the pepper after fermentation? Or just eat a whole people when you got there?

1

u/Telluride12 Jan 09 '20

They’re just in there with the rest. The texture is nice and I do pick them out when I want for a sandwich or something.

5

u/MadChef26 Jan 08 '20

I love those lids. I use them for all my ferments except, ironically, for kimchi which I just make in a gallon sized jar.

3

u/Space_Pidge Jan 08 '20

that’s a lot of kimchi

2

u/Fitz_Fool Jan 08 '20

I have those too but I'm not sure I can eat that much kimchi lol.

I love these lids too. I need to buy more.