making kimchi (fermenting vegetables)

[pie_man_25]

I also simply will not consume cabbage any other way. I'm not a fan of sauerkraut, however. I won't even put it on a chili-dog.

Don't feel weird, lots of folks aren't big on it. I had to kinda get a taste for cabbage in general, but it's a cheap way to get vitamin c and fibre into you, and there are some ways in which it shines (to some, mind you).

But hey, Lemmy lived a long happy life solely subsiding on steak and Jack Daniels for a part of it. Like what you like.

Tbh though I'm looking at this thread to potentially make my own Kimchi or something similar.

Edit: if you needed any proof - one time my gf made herself a turkey sandwich because I made pork chops braised with cabbage and a quick pan sauce I made with some leftover homebrew. She doesn't touch cabbage

 

[Killed_by_Death]

I'm considering skipping dinner & just having kimchi until I'm tired of it.
Seems like it would be a great way to lose weight!

 

[pie_man_25]

It's your Kimchi big guy, you can eat as much as you need.

Ps. Big Kimchi sounds like a band name

 

[Killed_by_Death]

When I made jerky, once I got the recipe just right I ate it until I got tired if it, LOL!
I suspect the same will happen with the kimchi, but that stuff will last for a long time.

 

[MJ5150]

I don't mind kimchi as long as it is spicy hot.
Sauerkraut though, I could eat that every day over some mashed potatoes and horseradish.

-Mike

 

[WillyW]

Sauerkraut, kimchi, I love it all!

 

[pie_man_25]

When I made jerky, once I got the recipe just right I ate it until I got tired if it, LOL!
I suspect the same will happen with the kimchi, but that stuff will last for a long time.

I ended up getting a small game license. Haven't had a chance to use it yet, since covid, and getting loaded onto a career course. No squirrel jerky yet.

 

[Killed_by_Death]

I'll be getting another giant pickle jar soon, since this batch is working out, I'll start another before this batch is all gone.
Not really liking the radish slices I added, so I'm thinking of trying some other vegetable next time.

 

[Crispus]

We grab a jar of the stuff when we can & love it, so I thought, "Why not make our own?!".
Anyone have any experience fermenting vegetables at home?

View attachment 3913533

This could be my new hobby, since it's too damn hot to run the dehydrator for making jerky.

Check out The Art of Fermenting by Sandor Elix Katz. An excellent source and a good read.

 

[MJ5150]

This thread came to mind as I read this article: How to Make Your Own Raw Fermented Hot Sauce | The Manual.

-Mike

 

[Killed_by_Death]

Found a place that sells Daikon radishes & cubed those for the 3rd batch:

Ginger seems to help give it a KICK, so I add more than most recipes, plus I overloaded on Ginger when I found it in large roots at the same store as the Daikon radishes.

Not sure why there's a chili cloud near the bottom of the jar, maybe I should shake it up.
The cabbage I got this time was 'just right', not quite to the top of the jar. Last time I got The Biggest cabbage & it was too much.

 

[Killed_by_Death]

spotted at the International foods supermarket yesterday:

 

[TOOL460002]

I have gear/seeds/ideas for peppers this coming year. However, that'll be a while, so I'm wanting to try kimchi or store-bought peppers first. Good practice. I got a set of these for Christmas:

Will be my first ever attempt. Got three lids, so three jars. What is easiest? 2 kimchi/1 pepper? Something else? I can also snag another pack and double my capabilities for efficiency. But I got enough to do at least something for now don't I?

Thanks! Another skill I've wanted to acquire.

 

[Killed_by_Death]

Elsewhere it was mentioned that Kimchi is great in soup, & we happened across Kimchi noodles yesterday:

so I'll be adding some Kimchi on top when we make these noodles soon

I did get a compliment yesterday, we were having Kimchi in a Japanese restaurant & it's agreed that mine is better.

 

[pie_man_25]

Elsewhere it was mentioned that Kimchi is great in soup, & we happened across Kimchi noodles yesterday:
View attachment 4109597
so I'll be adding some Kimchi on top when we make these noodles soon

I did get a compliment yesterday, we were having Kimchi in a Japanese restaurant & it's agreed that mine is better.

I've heard good things about the samyang stuff, but I'm partial to the nongshim spicy kimchi ones:

Also, when it comes to commercial v. homemade, the nice thing about commercial stuff is consistency - and that's how they generally try to make it. A product of a more consistent quality - and a more consistently low price - is better than a product that might be slightly better on average, but isn't as consistent. Price also just about always gets the final say. When you DIY you can make it the way YOU like, which can also be less consistent and more expensive.

 

[Killed_by_Death]

IME Japanese Kimchi is usually less spicy than Korean
I was actually surprised to find that most Japanese people don't like spicy food, especially considering they invented the use of wasabi (wusubee).