Gee! I had no idea it was that easy to make. There are a few kinds of Chinese cabbages. Bok Choy, Napa cabbage, and one other that I know of but can't remember the name of now. Napa cabbage is the most common for kimchi. I haven't seen any other cabbage used with kimchi.boroboro said:Take chinese cabbage, horseradish, garlic, green onion, ground red chile pepper, salt (shrimp paste for authenticity). Chop the veggies, mash the garlic, layer them in a large container sprinkled with salt and chile powder and seal it (double bag it with plastic bags to keep the smell in) and leave it in a cool place to sit. Stir it once a day. Taste it after several days have passed to see if the amount of sourness is to your liking. If it is, put it in your refrigerator to keep it at a slower rate of fermentation while you eat it
misa.j said:I can eat so much plain white rice with kimchi.
It is also good with beer. I love spicy food.
Although, I remember my Korean friends sat in a corner at the dorm cafeterria to eat kimchi so they wouldn't bother other people. I think the distinguish smell kimchi has could be weird to some people.
Kamakiri said:yeah - I like kimchi with rice (had it yesterday and today), but usually only when I'm sick. Otherwise the heat is just too much for me to handle, although Korean kimchi is just unbearable for me - I prefer the mild Japanese kimchi. My favorite nabe is kimchi-nabe....which I had about every week or so in winter to keep away the flu/colds. Works like a charm!!
Too bad it's so expensive in Japan...back in America it's so much cheaper.
Revenant said:Gee! I had no idea it was that easy to make. There are a few kinds of Chinese cabbages. Bok Choy, Napa cabbage, and one other that I know of but can't remember the name of now. Napa cabbage is the most common for kimchi. I haven't seen any other cabbage used with kimchi.
Kara_Nari said:I think every Korean housewife has a different 'taste' for kimchi, therefore its very difficult to find the exact same kimchi. Everything goes on taste when they make it.
Making kimchi is fun, but your fingers smell like garlic after peeling a million gazillion cloves of it.
Good hint too: Grate some Nashi Pear (Bae) into the shrimp/fish sauce/chillipowder mix. Its better than adding sugar.
Sally_Hawn said:I like to sautﾂ・the kimchi with jumbo shrimps and scallions (or chives), and throw a 窶忤ell-beatenﾂ・egg into the pan in the end. It takes less than 15 mins. No seasoning is required since kimchi already has a lot of flavors. The final product is called Super Kimchi Omelet avec les Crevettes from Hell. Dare to try? I made this thing up.