Need some tips recipes on fermenting like for kimchi and a veggies fermented

originally posted by: TheAlleghenyGentleman
a reply to: strongfp

Cookbook

You definitely the man download the book on my kindle right now....

a reply to: putnam6

Go to Hmart or some other comparable store

Remember shop smart. Shop (H) mart.
(A little army of darkness reference for you)

This is not the restaurant recipe. Still waiting on that one.


Putbaechu kimchi



6-8 young spring napa cabbage

2 tbsp K. Salt

1/4 cup Korean chili flakes

2 tablespoons anchovy sauce

1 tbsp sweet rice flour porridge****

1 teaspoon minced garlic

1 teaspoon sugar



Wash the cabbage 2-3 times to get all the grit out.

Cut the leaves in strips of 1in x by 4in and place into a bowl.

Toss with the salt and let sit. You can you a perforated pan for this if you want to make the process easier.

(this is also how one would do pickled cucumbers. Salt draws out liquid to help maintain that crunch)

Let sit for 45 min - 1 hour.

Wipe off salt and quickly rinse of any excess salt on the leaves

Toss the cabbage evenly with the remaining ingredients.

Pack the cabbage mixture into a quart size jar and let sit out in room temperature for 1-3 days. It is now fresh kimchi. Store in the refrigerator.


Rice flour porridge*****

2 tablespoons rice flour

Bring 3/4 cups water to boil

Dissolve sweet rice flour in 1/4 cup cold water

Whisk the slurry into the boiling water

Stir for 20-30 seconds until the mixture thickens

Remove from heat and set mixture into ice bath in sauce pot.

Keep stirring for 5-10 minutes until mixture is room temp. (Keep extra ice and add intermittently)

Refrigerate remaining batch

a reply to: Ksihkehe

If you can't find it you could possible use gochujang paste during the final bottling.

No!

I’ll elaborate, can you use gochujang?....sure, should you? No!
if you are going to take the time to make it, do it right, if not there are many great stores that sell the authentic stuff..

originally posted by: JAGStorm
a reply to: Ksihkehe

If you can't find it you could possible use gochujang paste during the final bottling.

No!

I’ll elaborate, can you use gochujang?....sure, should you? No!
if you are going to take the time to make it, do it right, if not there are many great stores that sell the authentic stuff..

If you can't find the correct powder then gochujang is an acceptable substitute. Not everybody has access to all the same materials, nor does everybody have finished kimchi at local stores.

Is it as good? No, not by a large margin, but it's a fermented chile paste with some umami and heat.

a reply to: Ksihkehe

acceptable substitute.

That’s debatable, I’d rather not eat or make it if it isn’t made correctly, but I’m a purist.
Also I think if you can find gochujang, you can find gochugaru. I’m in the woods of Wisconsin and I found gochugaru in the grocery store!
It is also available on Amazon.

My buddy just texted me back. She just needs to find it now but it will be sent. This is a no short cut no laste all spice recipe.

Great recipe actually. It’s the only recipe missing from that place out of my arsenal.

preserved veggies are apparently a big deal in Korea.
I went to a K restaurant and half the plate was such (free add-ons for them too)

KChi is too hot for me. I would like to try kraut sometime.

some real old-school food stuff going on here.

Gentleman, thank you for taking the time to download and post all those recipe book pics. very helpful.

a reply to: ElGoobero

Try a fresh kimchi that hasn’t been fermented as long and you might like it better. It has stages of fermentation

Got it!!!


7 large heads of napa cabbage
32 oz daikon radish 3” julienne
2 bunches scallion - cut on the bias thin
22.4 oz garlic minced fine
14 oz ginger peeled and minced fine
4 cups Korean chili powder
1/2 cup arbol chili powder
3 cups fish sauce
1 1/2 Tbsp sugar

Quarter and cut cabbage to 3/4 in.
Toss with 12 oz salt.
Put in perforated pan.
Let sit 45 min.

Make a paste with remaining ingredients.

Rinse off excess salt and drain cabbage.

Mix well and pack cabbage into lug/cambro/hotel pan

Weight down the cabbage mix and cover tightly

Let sit in room temp for 5-6 days until funky

Refrigerate

So I was taught by a Korean woman I dated her mom's recipe. I have used it many times and its good, but after trying new kraut recipes/techniques I think it's really about what kind of kimchee you like. The last batch I made was really tasty much faster than the traditional recipe, it was simple, 1 tsp sea salt per pound of chopped nappa. Also I use the kraut technique of massaging the salt into the cabbage until its the texture you want, and add about 3 Tbs roasted chili flakes per lb of cabbage. My gf always thought if you used 2-3 different brands of chili it tasted better, and made a slurry of flour and water with the anchovy sauce to thicken it. I use 1 gal glass olive jars with plastic wrap against the surface of the brine with another smaller glass jar filled with water to keep the surface under the brine at all times.

a reply to: Aliquandro

It’s different man. Like everyone has their own favorite way of making it.

You’re right. It’s all personal taste because it varies so much.

At the end of the day I’m just glad kimchi exists. I posted three different recipes, three different techniques. All are good.

a reply to: TheAlleghenyGentleman

Exactly, some people like more ferment, less radish funk.

Personally I love korean tacos so much Ive experimented with mexican styled kimchee with no daikon, a little lime juice and some cumin and cilantro. So many variations to keep it interesting.

I tried some amazing kimchee beet greens once made by someone, Ive been meaning to try making it

a reply to: Aliquandro

Exactly. Kimchi is personal. There is no one kind. Westerners are too caught up in specifics and not enough in the personal love of the funk or freshness bite it can be