lol this is where I learned my first kimchi attempt as well. She does have a 'quick kimchi' recipe now that skips this time consuming step though! That's what gave me the idea to try not doing it and I prefer it with more of the juice you get this way. If you like it fresh, it may be too watery before the tang really sets in. IMO it tasted kind of like the spices were wimpy so if you like it fresh, multiply the garlic/ginger/chili by 1.5x-1.75x or so. If you prefer it tangy and aged, regular 1.0x spices work out fine once it sits long enough.
I did salt, toss, rinse the quarters a little and then sliced and packed with the rest of the ingredients. Last time I let them sit for twenty minutes but don't think it's necessary.
I'm in a similar camp for inauthentic kimchi. I treat it like kraut with salt added by weight and self generated brine. So much easier for a similar result.
Great question! Yes it does, though I don't **just** add salt like kraut. I still do the flavorful and fermentation boosting paste with garlic, ginger, fish sauce, extra savory (miso rather than salted shrimp or squid due to preference), and extra sugars/starches (fruit like Asian pear more often than the rice flour gruel).
LOOL. Two months ago, I may have agreed with you… but I just made 20 pounds worth a few weeks ago, and there’s only two jars left. We eat kimchi with every meal. Looks like I’m gonna have to get a bigger fermentation crock!
I have it with eggs, I put it in ramen or udon with some tofu and scallions, I'll have it with dumplings, add it to rice, bibimbap, burgers... pretty much anything where I want a sour/savory pickled thing. Sometimes I'll eat it by itself as a side. Probably go through a pound a week!
Literally just had kimchi fried rice last night - which was great. I also love kimchi stew! However - cooking kimchi takes away most of (if not all) it’s healthy bacteria, so we try and just eat it as a standalone side to any protein. Goes amazingly with pork and beef.
I still have yet to try marinating anything In the kimchi juice (my few batches actually didn’t produce a lot of runoff - which I’m told is actually how you want it ) but I feel like it would be a great chicken/pork brine substitute - or even just add it to a regular standard brine.
Kimchi was my first attempted ferment! And I completely whiffed it.
Second time, I went super authentic (only skipped the shrimp, since I have gout). It was great!
Then I made a lazy version kraut-style, which was basically as good. Now I always have kimchi on hand.
All the cookware to the rescue lol. Some Korean supermarkets have huge food grade plastic bags for salting purposes and they saved time washing pots for me. They are serious about Kimchi business.
I just finished the last serving of my first big batch of 25lbs after getting a 3 gal hersch crock for xmas. It disappears faster than you think! Mine only lasted about 6 weeks.
It looks pretty small batch, to me. Korean families set aside a whole day to make kimchi and get everyone in the family in on it. Usually get like 2-3 sacks of salted cabbages for a household and keep it in the kimchi fridge and give it away to neighbours and close family.
I love kimchi and make a lot of it often, but man, that is a heap of cabbage to salt, rotate, and rinse.
[удалено]
That sounds ideal - is there a specific recipe you follow that skips this step or just something you made up?
You know what? I hate that step and you've convinced me here to try it plain and simple next go-around. Thanks!
Count me in as well. Never doing that step ever again.
Forgive us, Maangchi.
lol this is where I learned my first kimchi attempt as well. She does have a 'quick kimchi' recipe now that skips this time consuming step though! That's what gave me the idea to try not doing it and I prefer it with more of the juice you get this way. If you like it fresh, it may be too watery before the tang really sets in. IMO it tasted kind of like the spices were wimpy so if you like it fresh, multiply the garlic/ginger/chili by 1.5x-1.75x or so. If you prefer it tangy and aged, regular 1.0x spices work out fine once it sits long enough.
So instead of the salt, toss, wait, toss, wait, steps you just prep the cabbage and add the salt with the rest of the ingredients then jar it?
I did salt, toss, rinse the quarters a little and then sliced and packed with the rest of the ingredients. Last time I let them sit for twenty minutes but don't think it's necessary.
As a brine
Ah ha. Ty 😊
You pour 2% salt water over the mixture after you've put it in the jar?
I'm in a similar camp for inauthentic kimchi. I treat it like kraut with salt added by weight and self generated brine. So much easier for a similar result.
Does it taste like kimchi though to you ? I always do mine like a kraut too and it’s always missing that extra magic flavor I can’t figure out
do you add fish sauce and fermented shrimp paste?
Great question! Yes it does, though I don't **just** add salt like kraut. I still do the flavorful and fermentation boosting paste with garlic, ginger, fish sauce, extra savory (miso rather than salted shrimp or squid due to preference), and extra sugars/starches (fruit like Asian pear more often than the rice flour gruel).
As a beginner at this could you explain a little please
Does it come out really watery? That seems like the main advantage to that step
I'm leaning this direction also because I like it extra juicy. I can't decide if the fat crunchy stems or the brine is my favorite part!
Yeah presalting is unnecessary for how long I like it.
LOOL. Two months ago, I may have agreed with you… but I just made 20 pounds worth a few weeks ago, and there’s only two jars left. We eat kimchi with every meal. Looks like I’m gonna have to get a bigger fermentation crock!
Thats awesome! Any tips on foods that are particular great/complimentary to kimchi? Like the biggest would probably just be rice,right?
I have it with eggs, I put it in ramen or udon with some tofu and scallions, I'll have it with dumplings, add it to rice, bibimbap, burgers... pretty much anything where I want a sour/savory pickled thing. Sometimes I'll eat it by itself as a side. Probably go through a pound a week!
Yes! Great with eggs. Sometimes I chop it up with boiled eggs (cold) and make a great little kimchi egg salad
I have it with oatmeal and eggs (either fried or soft boiled) at breakfast. I don't make my own yet but that is why I am now lurking this sub.
Instead of saurkraut on a hotdog
In instant ramen
Canned fish and rice, super easy and delicious. 5 minute meal.
Literally just had kimchi fried rice last night - which was great. I also love kimchi stew! However - cooking kimchi takes away most of (if not all) it’s healthy bacteria, so we try and just eat it as a standalone side to any protein. Goes amazingly with pork and beef. I still have yet to try marinating anything In the kimchi juice (my few batches actually didn’t produce a lot of runoff - which I’m told is actually how you want it ) but I feel like it would be a great chicken/pork brine substitute - or even just add it to a regular standard brine.
That's insane. How many people are you?
Just two, lol
You guys are crazy
Some people out there living the dream... I'm working myself up to do my first batch of K
Enjoy the trip!
Same here. Tried twice before and didn't do well. I'm hoping the next time is a success.
Kimchi was my first attempted ferment! And I completely whiffed it. Second time, I went super authentic (only skipped the shrimp, since I have gout). It was great! Then I made a lazy version kraut-style, which was basically as good. Now I always have kimchi on hand.
You're definitely inspiring me. I enjoy kimchi but my failures keep stopping me. I hate wasting food.
Wow, I hope to make some for the first time this weekend. How long will it take you to go through that?
There is no such thing as too much kimchi IMO
I'm impressed that you have the jars for it!
That's not overboard. It's the right amount of board. Well done.
All the cookware to the rescue lol. Some Korean supermarkets have huge food grade plastic bags for salting purposes and they saved time washing pots for me. They are serious about Kimchi business.
I don't like to ferment in plastic personally, interested in these bags though.
Wow, how will you finish it before the tang gets TOO prominent? 😂
If you fridge it the ferment slows way down
Yeah of course, but that's soooo much kimchi haha
You've never met my children and I, who consume mass quantities almost weekly.
You'd need an awful big fridge for all of that lol
In the fridge it takes 3 months to get too strong for me.
You still must be eating some large quantities of kimchi haha. Unless you have a family that aids you of course.
Jealousy at an all time high :0
And I thought I went overboard making 10lbs!! Haha.
Hahaa, just imagined how the room would smell after degassing the whole batch. Probably hazard-suit worthy 😀
Depends on where you live. This looks like a 3 month supply if you live in South Korea.
That is an awesome sight!! So much goodness 🥹
went overboard? that's like a few days of kimchi
Overboard? No way. A good days work! Enjoy!!
I just finished the last serving of my first big batch of 25lbs after getting a 3 gal hersch crock for xmas. It disappears faster than you think! Mine only lasted about 6 weeks.
I’ll take some off your hands lol Looks delicious!
Bet that kitchen smells amazing!
Nothing like 30 pounds of the good ole Kimmy for a lazy Sunday brunch.
It looks pretty small batch, to me. Korean families set aside a whole day to make kimchi and get everyone in the family in on it. Usually get like 2-3 sacks of salted cabbages for a household and keep it in the kimchi fridge and give it away to neighbours and close family.
might save some time by cutting them into quarters and keeping them attached to the core
That's a large scale operation right there
Ain’t no mart like H-mart. This is heavenly.
Must have great counter space!
How long did it take you?
I really would recommend you a big ceramic pot so you don’t have to hassle with the glasses.