Guest guest Posted June 4, 2002 Report Share Posted June 4, 2002 Thanks Heidi. One last question. When you salt the cabbage and leave it overnight. What do you store it in and is it covered? Does it go in the fridge at all? Thanks Chris > From: Heidi Schuppenhauer <heidis@...> > Reply- > Date: Mon, 03 Jun 2002 22:33:24 -0700 > > Subject: Kimchi > > At 01:18 PM 6/3/2002 -0700, you wrote: >> Hello Heidi, >> >> My name is and I am new to this list. I have a question about your >> kimchi recipe you posted last week. > > Brave! Is this your first try at fermenting? I found it very scary at first. > Still do when it's a new recipe! > >> When you salt the quarters of cabbage do you put that in the bag also? If >> not what do you store it in? Is it covered or uncoverd? Do you leave it out >> or in the fridge? > > I salt the quarters of cabbage, and then leave them overnight. Sometime the > next day I rinse off the salt (otherwise they would be too salty!). Then I > chop it into 1 1/2 inch chunks. Then mix it with the pepper/carrot/ginger > mixture, and put the whole thing in a plastic bag. Then I " scrunch " it, which > squeezes the air out and mashes the cabbage a little (not as much as in NT > though). I usually hold it under water with one corner of the bag open and > sticking out, so all the bubbles come out. I don't know if that is necessary, > but if there is air there is some possibility of mold, and if there is oxygen > the cabbage can oxidize, which doesn't look good. After the 2nd day it's so > acid I don't think it CAN get moldy though. Using a little vinegar in the > pepper mix helps protect it. > > I seal the bag and leave it out for 2-3 days (until it gets a little watery > and smells sour). Then I put it in a jar in the fridge, with a lid. > > You can ferment the whole thing in the jar too. I just find it easier in the > bag. Some Koreans make it in Tupperware containers too (my friend used a > stainless steel bowl). The Korean websites mentioned that if it doesn't come > out quite right, you should use it in cooking (soups and stir-fry). > > >> In the final Phase when you put all the ingredients in a bag then in to a >> tupperware bowl. Does it sit out or in the fridge? > > I put it in the fridge, to stop the fermentation. Kimchi should be crispy > (IMO) -- after a couple of months in the fridge, or a week outside, it gets > limp. > > > > >> Thanks Alot. >> >> Chris > > Heidi Schuppenhauer > Trillium Custom Software Inc. > heidis@... > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2002 Report Share Posted June 4, 2002 At 07:05 AM 6/4/2002 -0700, you wrote: >Thanks Heidi. > >One last question. When you salt the cabbage and leave it overnight. What do >you store it in and is it covered? Does it go in the fridge at all? It's in a stainless steel bowl, with another bowl on top (to keep stray balls etc., out of it). I think plastic may be better, if you have a big plastic bowl: salt and metal don't do well together. But the stainless seems to be ok with it. The Korean sites I've seen all seem to use plastic. It's not refrigerated. If you are worried about contamination (and I was!), then I'll say this: Suppose the cabbage had a bit of manure on it, with manure germs, and they were bad ones (like e-coli). Throw in some salmonella for good measure. Well, first, the salt would kill most of those. But even if it didn't, by the 2nd day of fermentation, the combination of lactobacilli and acid would kill off any stray bad organisms. Plus the cabbage has some natural antibiotics in it. After 2 days, if a bad bacteria DID take over, it would smell pretty bad (like a garbage can, I reckon). Anyway, I asked a couple of confirmed Kimchi eaters, and none of them had ever gotten sick off it. Me neither. If you open the bag before it's done, you can smell up the house, but otherwise it doesn't seem to hurt anything. Do watch for mold: it hasn't happen to me but I've heard it happens, and mold is bad stuff. Heidi Schuppenhauer Trillium Custom Software Inc. heidis@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2002 Report Share Posted June 4, 2002 Ok last set of questions for sure. What kind of red peppers and is it freshly chopped or powdered? Is the salt and sugar in Tbsp or Tsp? Thank You Very Much Chris > From: Heidi Schuppenhauer <heidis@...> 2. Make the " sauce " . This is red pepper, about 2 t salt, 1 t sugar (it ferments away), 5 cloves of garlic, and inch or two of ginger, about 3-4 green onions chopped into 3-inch pieces, 4 grated carrots. (I use more carrots than called for). I add a Tablespoon of vinegar (rice or cider) for good measure (to prevent mold and bad bacteria: it's probably not needed but it makes me feel good. The Napa cabbage DOES mold sometimes before the fermentation gets going). You can also add dried shrimp or other fish, or fresh fish or squid. I started adding anchovies: I haven't tried dried fish or shrimp yet. But the anchovies do add a nice flavor. The Korean recipes often call for fish sauce or fermented fish for flavor, but most of the sauces seem to have MSG which I don't like. > From: Heidi Schuppenhauer <heidis@...> > Reply- > Date: Tue, 04 Jun 2002 08:57:00 -0700 > > Subject: Re: Kimchi > > At 07:05 AM 6/4/2002 -0700, you wrote: >> Thanks Heidi. >> >> One last question. When you salt the cabbage and leave it overnight. What do >> you store it in and is it covered? Does it go in the fridge at all? > > It's in a stainless steel bowl, with another bowl on top (to keep stray balls > etc., out of it). I think plastic may be better, if you have a big plastic > bowl: salt and metal don't do well together. But the stainless seems to be ok > with it. The Korean sites I've seen all seem to use plastic. > > It's not refrigerated. If you are worried about contamination (and I was!), > then I'll say this: Suppose the cabbage had a bit of manure on it, with manure > germs, and they were bad ones (like e-coli). Throw in some salmonella for good > measure. Well, first, the salt would kill most of those. But even if it > didn't, by the 2nd day of fermentation, the combination of lactobacilli and > acid would kill off any stray bad organisms. Plus the cabbage has some natural > antibiotics in it. After 2 days, if a bad bacteria DID take over, it would > smell pretty bad (like a garbage can, I reckon). > > Anyway, I asked a couple of confirmed Kimchi eaters, and none of them had ever > gotten sick off it. Me neither. If you open the bag before it's done, you can > smell up the house, but otherwise it doesn't seem to hurt anything. Do watch > for mold: it hasn't happen to me but I've heard it happens, and mold is bad > stuff. > > > > Heidi Schuppenhauer > Trillium Custom Software Inc. > heidis@... > > > > > > Quote Link to comment Share on other sites More sharing options...
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