Still Smarter

Well it is tasting day today. Very nice. Pleased.
But I have to say very lively. Back of head retrieved and will perhaps use use less spice next time.

LOL!
Learn, to love it?
Or, walk away?


Robert.

First one. Love it. I probably was a bit soon and it has mellowed out... superb.

Here's another recipe link that might come in handy.

Don't know how easy it might be, just thought it'd fit in this thread for any interested "Kimchi virgins"

phantom wrote: Wed Aug 12, 2020 9:21 pm Here's another recipe link that might come in handy.

Don't know how easy it might be, just thought it'd fit in this thread for any interested "Kimchi virgins"

Thanks phantom.
That link is helpful.
And, I do consider it good to be a virgin again.

Robert.

I am going to start my 3rd jar today. Very nice indeed. Really surprised to find the dog made a beeline for it. Now having a teaspoon on her dinner. Evidently good for dogs too.

phantom wrote: Tue Aug 04, 2020 9:29 am Have a look at that Maangchi video tutorial and compare the end colour. That's the sort of appearance I've been aiming for.

My latest one isn't far off, but was gonna make a batch as close as I could to her method/recipe but also the recipe I posted.

As a sort of benchmark, to know or try to know the base flavour of something as authentic as o can achieve.......

Oooo. Just looked. That's different to mine.

I didn't make my paste with a porridge. Just hand blitzed chilli, garlic and ginger with soy.

Finished product is more orange than red.

Mash wrote: Sat Aug 22, 2020 7:58 am Oooo. Just looked. That's different to mine.

I didn't make my paste with a porridge. Just hand blitzed chilli, garlic and ginger with soy.

Finished product is more orange than red.

The last batch I did is very red, but I used like 2 or 3 cups of Korean chilli flakes, as well as a tsp of hot chilli powder. So quite spicy.

She calls it "porridge", but it's actually sticky rice flour.

I did use some in my last batch too, but not as much as she did - it did split a little bit (all my earlier batches without the sticky rice flour did split but I think that's to do with how the lactic acid affects it as the acidity rises during the ferment).

Was intending to do her recipe next time, though I'm gonna revert to chopping/shredding the cabbage, as I prefer it like that (easier to use in sandwich etc).

Still got 4 jars from last batch, but to keep my stocks up I'm planning a Curdito (Costa Rican slaw/sauerkraut mix) as I really like that too

I do wonder if the Korean chilli flakes have colourant in them

Ps... Just realised I have Sandor Katz wild fermentation book. Will read that again.

Mash wrote: Sat Aug 22, 2020 3:38 pm I do wonder if the Korean chilli flakes have colourant in them

Ps... Just realised I have Sandor Katz wild fermentation book. Will read that again.

Don't believe so.

As I understand it, they generally use quite mild chillies, so to get some zooms in, for 5kg, you'd be using 2 or 3 cups worth (the one I use comes in 1kg bags......

Doing a mixed veg one at the moment. Let's see..

Might have to try the lacto brine pickles too.

This mixed veg attempt was unfortunately not a success.
However the original is stunning and so easy.

Is anyone else making kimchi?

I'm still trying to eat my way through the last lot (about 2 jars left).

I notice a lack of the Korean chilli flakes at SousChef ATM. Presuming that's more about global covid issues, so will have to pay what's needed for another bag when I do the next make, if it's still a bit short supply.......

But to vary my fermented veg intake, I did a batch of my standard kraut mix (cabbage with 2% salt, and (per kilo of cabbage) 1tbsp black peppercorns, and 1 tsp each of fennel and caraway seeds). I've eaten 1 jar of that, so my next "make" is more likely to be a Curdito (variety being the spice of life and all those trite analogies).......

I am very lax with the salt %. I sprinkle it on heavy handed and wash off.

Can't find Korean chilli flakes at the moment so I'm making do with home grown. Next batch will have scotch bonnet.

Mash wrote: Sun Nov 08, 2020 6:33 am I am very lax with the salt %. I sprinkle it on heavy handed and wash off.

Can't find Korean chilli flakes at the moment so I'm making do with home grown. Next batch will have scotch bonnet.

Sounds good just chopped a couple of cabbages to do a small batch of kraut (just over 2kg).

Only difference to usual, is that instead of 1tbsp of black peppercorns per kg, I'm using the mixed peppercorns I got when I ran out of black ones, so red, green, white, black peppercorns plus there's some allspice berries and a few I don't recognise.

So it's 2% salt, with 1tbsp peppercorns and 1tsp each of fennel and caraway seeds (per kilo of cabbage). It's just sitting and pulling out some of the moisture to become the brine now

{edit} oh and as the peppercorns were different sizes, I "cracked" them in a mortar and pestle first {/edit}

Oh, and Mash said about pre-made paste for kimchi and also above about chilli flakes.

A quick look at Amazon, and there's a number of different brands listed (I think it was nongshim that I used last), but also there was a listing for "kimchi paste" from Waitrose (didn't check the ingredients listing).........

Are you using peppercorns for salting or in the kimchi?

I do the peppercorns in kraut. With my kimchi, as a hint seasoning just freshly ground.......

Most of my current stash..........

Current kimchi batch is the half jar (but there's 2 more jars that size still in the fridge)......

Kraut, kimchi, rad cabbage Curdito, garlic in honey and garlic/chilli done in hot soy sauce.......

What is garlic/chilli done in hot soy sauce?

How is that made? Salted first?