Guest guest Posted December 17, 2001 Report Share Posted December 17, 2001 Also, I'm pretty sure almost any veggie can be cultured. The one I buy is cabbage, carrots, ginger and garlic. I thought I would hate it when I first tried it--not so! I'll let you all know when I experiment with making my own with HB's. Peace, > Randy is right, it is fermented cabbage and red pepper. My best friend's > mother was raised in Korea, and she says it is fermented by burying it in the > ground in a clay pot, until it turns black and kinda rotten. That's kim > chee. I can't bring myself to try it, based on the above description. But, > everyone I know who has tried it says it is the food of the Gods. > > Of course, in our culture, dried out fried pork rinds are considered a > delicacy,,,,, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2001 Report Share Posted December 18, 2001 I've eaten kim chi. It looks green to me, tastes hot, I like it but it works best as a side dish, or perhaps as part of a Korean buffet that includes a wide range of Korean prepared vegetable yummies. Re: kim chee Also, I'm pretty sure almost any veggie can be cultured. The one I buy is cabbage, carrots, ginger and garlic. I thought I would hate it when I first tried it--not so! I'll let you all know when I experiment with making my own with HB's. Peace, > Randy is right, it is fermented cabbage and red pepper. My best friend's > mother was raised in Korea, and she says it is fermented by burying it in the > ground in a clay pot, until it turns black and kinda rotten. That's kim > chee. I can't bring myself to try it, based on the above description. But, > everyone I know who has tried it says it is the food of the Gods. > > Of course, in our culture, dried out fried pork rinds are considered a > delicacy,,,,, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 Hmm, you got this from the refrigerated section at supermarket? Refrigeration slows down fermentation so contents don't get mushy or become overripe. Maybe some of the resident kimchuckers will chime in and answer the rest of your questions. Darrell :It says it is pickled chinese cabbage. It says " Contents are under :pressure due to constant natural fermentation. Do not puncture. To :prevent spills cover cap with napkin and open slowly over the sink. " :But then it also says " Perishable - Must Be Refridgerated " :If theres constant natural fermentation....why does it have to be :refridgerated? :Does the store bought stuff taste a whole lot different from the :homemade stuff? Its really quite tastey and hot...how does it compare? :Oh and is chinese cabbage the same thing as Bok Choy? :So much to learn..... :Dona in OK Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 >But then it also says " Perishable - Must Be Refridgerated " > >If theres constant natural fermentation....why does it have to be >refridgerated? So it doesn't get mushy. Most instructions for pickling say " and put it in the cold cellar after 2 days " (or, in the case of kimchi, bury it!). The really tasty bacteria thrive in colder temps. It doesn't get toxic and higher temps though, just mushy and sour. >Does the store bought stuff taste a whole lot different from the >homemade stuff? Its really quite tastey and hot...how does it compare? Depends what recipe you use. My last batch tasted much like the commercial stuff from my Korean store, which is not at all like the commercial stuff in the grocery store. >Oh and is chinese cabbage the same thing as Bok Choy? Usually " Chinese Cabbage " refers to Napa. Bok Choy is different. Both make great kimchi! Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 I would guess it is no acidic enough to prevet spoilage. Gordon Kim Chee It says it is pickled chinese cabbage. It says " Contents are under pressure due to constant natural fermentation. Do not puncture. To prevent spills cover cap with napkin and open slowly over the sink. " But then it also says " Perishable - Must Be Refridgerated " If theres constant natural fermentation....why does it have to be refridgerated? Does the store bought stuff taste a whole lot different from the homemade stuff? Its really quite tastey and hot...how does it compare? Oh and is chinese cabbage the same thing as Bok Choy? So much to learn..... Dona in OK Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 Thank you Heidi. That makes sense to me now. It tastes really good. Was $4/pint jar. It will be a normal around here until I learn to make my own. The recipes always looked kind of intimidating to me until I tasted it. YUM! Will be a great accompaniment to beef rib roast on this week ) There are as many recipes for kimchi as there are cooks in Asia? Is there a standard basic? Blessings! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 > Refrigeration slows down fermentation so contents don't get mushy > or become overripe. I'm still eating sauerkraut made in Sept. last year. It's crisp and tastes fresh. Never been refrigerated, until I open it. It's kept under the kitchen sink. I don't see why kimchi would be any different. Bet: all the talk about necessity of refrigeration (and even special 'frigs for kimchi in Korea) is the product of refrigerator salesmen. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 >Never been refrigerated, until I open it. It's kept under the kitchen sink. >I don't see why kimchi would be any different. Kimchi gets sour and softer after a month or so, even in the fridge. It really is a lot different from kraut. Plus kraut is supposed to be sour, but the Koreans like their kimchi not very sour at all. I have been told that when kimchi gets sour, it's time to use it for soup and pancakes. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 >There are as many recipes for kimchi as there are cooks in Asia? So they say! >Is there a standard basic? The book " Kimchi, a Korean Health Food " has the basic recipes. And there are a few on the web. Seems that Napa, green onions, red pepper and salt make the " most basic " kimchi. And no red pepper in some versions. My friend used just a little American red pepper, but that may have been because they couldn't get the other kind at the time. " Pepper sauce " made with peppers and fish seems to be used a lot these days. (I avoid it because I don't trust them not to put soy sauce or wheat in it, but it's probably ok). BTW it just occurred to me that if you get some dried Anaheim peppers (available at most groceries in the Mexican dept) and roast them slightly in a dry pan (as per Mexican cooking), then open them up and remove the seeds and stem, soak them in water and blend them, you will get a mild chili sauce similar to the Korean red pepper. Maybe better, because it would be roasted. > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 Heidi, If I just de-seeded and blended the peppers, it would seem to me I would illiminate a step here...... > roast them slightly in a dry pan (as per Mexican cooking), then > open them up and remove the seeds and stem, soak them in > water...... .....and Im assuming by better you mean a roasted flavor would be preferrable to be more authenticly Korean tasting? If not, how would the peppers be " better " roasted? I thought roasting would make the enzymes ineffective (disabled so to speak). Thankful for your information, Dona in OK Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 Dona, I do my hot peppers the way you suggest to maintain their full raw integrity. Traditional dry or fire roasting peppers does bring out other flavors, but I have my own raw priorities now. Tonio Heidi, If I just de-seeded and blended the peppers, it would seem to me I would illiminate a step here...... > roast them slightly in a dry pan (as per Mexican cooking), then > open them up and remove the seeds and stem, soak them in > water...... ....and Im assuming by better you mean a roasted flavor would be preferrable to be more authenticly Korean tasting? If not, how would the peppers be " better " roasted? I thought roasting would make the enzymes ineffective (disabled so to speak). Thankful for your information, Dona in OK Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2004 Report Share Posted November 22, 2004 >....and Im assuming by better you mean a roasted flavor would be >preferrable to be more authenticly Korean tasting? If not, how would >the peppers be " better " roasted? I thought roasting would make the >enzymes ineffective (disabled so to speak). > >Thankful for your information, >Dona in OK I don't know what enzymes are good in peppers ... traditionally they are dried in the hot sun anyway, and in Mexico you ALWAYS roast the dried peppers first before using them. Something as fermented as Kimchi is full of enzymes ... but if you want more enzymes add some raw sweet pepper. But dried peppers roasted the Mexican way are THE secret of good Mexican cooking. The taste is amazing, and it is so simple! It's kind of like the difference between fresh toasted nuts and raw nuts, or toasted seseme seeds and raw ones. Actually in those two examples, bad stuff might be inactivated, so maybe the toasted peppers are healthier? But in any case, good Mexican recipes *always* call for toasting the peppers. All you do is heat up a metal pan ... no oil. Flatten the dried pepper against the hot pan for a few seconds til it turns color, then flip it. Then remove the seeds and stem (some recipes call for removing the seeds and stem first, then roasting, your call). I don't *know* that this makes them more authentically Korean, but the Korean red pepper powder reminds me a lot of toasted Anaheim chilis. So I'm guessing based on taste. The Koreans got the pepper idea from the West ... from South America at root ... so using Mexican pepper techniques makes sense. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 Watching Mexicans cook they often use a flat copper sheet as a pan. Much of the world uses copper cook ware but no the USA. Copper is far better at conducting heat and has some effects on foods that nothing else does. Try a copper whip some egg whites to a froth and see the difference and how much quicker ti goes than using stainless steel. There is a great deal of difference in Mexican cooking depending on where it is. What the call Mexican in California is not at all what it is in Texas. Here in Stillwater we have a set of twin brothers that are doing well and supporting the town they came from by using labor from home on a rotating basis and their cooking is not like any other Mexican food I have ever eaten. Gordon Re: Kim Chee >....and Im assuming by better you mean a roasted flavor would be >preferrable to be more authenticly Korean tasting? If not, how would >the peppers be " better " roasted? I thought roasting would make the >enzymes ineffective (disabled so to speak). > >Thankful for your information, >Dona in OK I don't know what enzymes are good in peppers ... traditionally they are dried in the hot sun anyway, and in Mexico you ALWAYS roast the dried peppers first before using them. Something as fermented as Kimchi is full of enzymes ... but if you want more enzymes add some raw sweet pepper. But dried peppers roasted the Mexican way are THE secret of good Mexican cooking. The taste is amazing, and it is so simple! It's kind of like the difference between fresh toasted nuts and raw nuts, or toasted seseme seeds and raw ones. Actually in those two examples, bad stuff might be inactivated, so maybe the toasted peppers are healthier? But in any case, good Mexican recipes *always* call for toasting the peppers. All you do is heat up a metal pan ... no oil. Flatten the dried pepper against the hot pan for a few seconds til it turns color, then flip it. Then remove the seeds and stem (some recipes call for removing the seeds and stem first, then roasting, your call). I don't *know* that this makes them more authentically Korean, but the Korean red pepper powder reminds me a lot of toasted Anaheim chilis. So I'm guessing based on taste. The Koreans got the pepper idea from the West ... from South America at root ... so using Mexican pepper techniques makes sense. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 Heidi, THANK YOU! I will try that this next week. It does sound yummy and simple (making it even more yummy). Im thinking I will use a combination of roasted and not. I made " burritos " with raw cheese & store bought kimchi yesterday on whole wheat tortillas. Between two of us we ate the whole pint - lol. Now I HAVE to learn to make kimchi....my 15yo will break the bank if I dont - lol. DOES ANYONE ACTUALLY MAKE IT AND THEN BURY IT? Dona in OK Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 >There is a great deal of difference in Mexican cooking depending on where it is. What the call Mexican in California is not at all what it is in Texas. Here in Stillwater we have a set of twin brothers that are doing well and supporting the town they came from by using labor from home on a rotating basis and their cooking is not like any other Mexican food I have ever eaten. > >Gordon I was reading " All the Pretty Horses " and a scene that stuck with me was when they were describing the migrant workers. The farm hired some Mexicans to work the fields ... they lived in the barn. First thing they did when they came to town was to buy some corn meal (masa, from the sounds of it). Every morning they would build a fire, make tortillas and eat them. (I think there were beans involved too). I don't know how well-researched that is, but it all seemed so *practical*. Also so different from what any of us have learned to do on an extended trip. I mean, we'd be headed out to Denny's every morning! > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 Heidi, I employed these migrants. For the most part they had better housing than that in my area there were a lot of abandond farm houses. They did put a lot more people in a space than we consider ideal. But you have the cooking right but onec they get some where they are more organized and store some grain and don't have to go to town ever day. In fact they stay away from town as much as they can. Most are here to make money and take it home for thier familys There are a very few that cause trouble and they find thier way home quickly and get a free ride coutsy the INS. They are some of the best workers I have ever seen. I worked in a machine shop that had one that was the best machist in the palce. The boss teated like it as well. Gordon Re: Kim Chee >There is a great deal of difference in Mexican cooking depending on where it is. What the call Mexican in California is not at all what it is in Texas. Here in Stillwater we have a set of twin brothers that are doing well and supporting the town they came from by using labor from home on a rotating basis and their cooking is not like any other Mexican food I have ever eaten. > >Gordon I was reading " All the Pretty Horses " and a scene that stuck with me was when they were describing the migrant workers. The farm hired some Mexicans to work the fields ... they lived in the barn. First thing they did when they came to town was to buy some corn meal (masa, from the sounds of it). Every morning they would build a fire, make tortillas and eat them. (I think there were beans involved too). I don't know how well-researched that is, but it all seemed so *practical*. Also so different from what any of us have learned to do on an extended trip. I mean, we'd be headed out to Denny's every morning! > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 >I employed these migrants. For the most part they had better housing than that in my area there were a lot of abandond farm houses. They did put a lot more people in a space than we consider ideal. But you have the cooking right but onec they get some where they are more organized and store some grain and don't have to go to town ever day. In fact they stay away from town as much as they can. Most are here to make money and take it home for thier familys There are a very few that cause trouble and they find thier way home quickly and get a free ride coutsy the INS. Gordon: That's really interesting! Thanks! Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 That makes sense- raw, fermented foods are high in enzymes and probiotics. That's the basis of the Body Ecology Diet, which is (IMO) the step between GF/CF and SCD. I can't imagine getting my kids to eat kim chee, though! -Sierra > > My son is seeing a naturopath who has him on kim chee for enzymes > and probiotics - it even says that's it's for on the side of the jar. > Just wondered if anyone hear had ever heard of that. > Patty > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2008 Report Share Posted April 16, 2008 KIM Chee ... Is served as a dish in Korea ...Families eat it routinely. Basicall it is kind of like culterred veggies... It is safe. Melinda > > My son is seeing a naturopath who has him on kim chee for enzymes > and probiotics - it even says that's it's for on the side of the jar. > Just wondered if anyone hear had ever heard of that. > Patty > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2008 Report Share Posted April 16, 2008 To the lady who send me the website of where to buy the Kim Chee - that's one of the ones we have - we get at the food co-op! Small Word! Regards, Patty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2010 Report Share Posted January 23, 2010 Simple solution: If you have too few, grow more. If you have too many, eat more. ew Kim chee Forgot to mention this. I have a wonderful Asian market somewhat near. I mixed kim chee with lentil sprouts and this was great. One problem I have is growing the right amount of sprouts--either too few or too many. Ron Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2010 Report Share Posted January 23, 2010 .....one can never have enough sprouts.....can one........ From: celery1124@... Date: Sat, 23 Jan 2010 15:57:34 -0800 Subject: Kim chee Forgot to mention this. I have a wonderful Asian market somewhat near. I mixed kim chee with lentil sprouts and this was great. One problem I have is growing the right amount of sprouts--either too few or too many. Ron Quote Link to comment Share on other sites More sharing options...
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