EPT5 stars!
Making Kimchi - Page 2
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garlicface
Canada4196 Posts
5 stars! | ||
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NuKedUFirst
Canada3139 Posts
5star, well done | ||
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intoyourrainbOW
United States168 Posts
The garlic: try crushing them into a paste with a mortar and pestle instead of chopping them up in a food processor. My mom would never use the processor even if it meant saving a lot of time and energy. She explained to me it wouldn't taste as good and she was right. I guess the garlic oils are released differently when they are crushed as opposed to chopped, or something of that nature. Radish: adding radish definitely adds a level of freshness to your kimchi. Use a japanese mandoline slicer + Show Spoiler + ![[image loading]](http://www.digitalfotoclub.com/bigpics/benriner%5Cbn1.jpg) Fruit: adding fruits like apple or asian pear also adds freshness to your kimchi, and can be used to replace sugar. The paste: usually Koreans use sweet rice flour instead of western flour, but if you can't get sweet rice flour, I guess western flour is ok. | ||
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vlaric
United States412 Posts
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caradoc
Canada3022 Posts
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caradoc
Canada3022 Posts
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QuanticHawk
United States32130 Posts
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mizU
United States12125 Posts
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Tobberoth
Sweden6375 Posts
On August 21 2013 12:57 QuanticHawk wrote: ive seen a couple korean stews i can use this in, but what's a good dish to serve kimchi as a side to? ive only had once, but it was leftovers and kinda old and dried out and sad. this looks good though. the only korean food ive had was bulgolgi i made. pretty good, but i wanna try something else! Just do like the koreans and serve it with everything. As long as it's like the food they eat in korea (rice). | ||
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QuanticHawk
United States32130 Posts
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caradoc
Canada3022 Posts
You can use crushed chilis or cayenne pepper-- they're both similar, but you may lose out a bit on the slightly astringent quality of the korean flakes. It'll still taste good though. I don't *think* it'll affect your water ratios etc. very much. Try it and let me know! I would avoid anything that is like 'chili powder' -- they often use a blend of all sorts of stuff, some of which might mess with the kimchi. mizU -- report back if you try to make some! It's kind of addictive! Also, about Quantic's question of what to serve it with-- I'm gonna make another blog post about another kimchi dish today or tomorrow. (kimchi with pork belly, with rice). Tobberoth is right though-- it goes with almost anything. | ||
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QuanticHawk
United States32130 Posts
I remember seeing this recently as a way to use up some tuna and figured id give it a shot: http://www.maangchi.com/recipe/kimchi-jjigae Def looking forward to another post! | ||
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caradoc
Canada3022 Posts
On August 22 2013 01:46 QuanticHawk wrote: Yeah I figured store chili powder would be shitty because it is bland and typically spiced for mexican stuff. I was leaning towards cayenne and seeing what dried ones I have that I can crush up. I remember seeing this recently as a way to use up some tuna and figured id give it a shot: http://www.maangchi.com/recipe/kimchi-jjigae Def looking forward to another post! oh god, that reminds me, I gotta get some tofu for the jigae. :D Haven't made that in ages. | ||
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QuanticHawk
United States32130 Posts
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sam!zdat
United States5559 Posts
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caradoc
Canada3022 Posts
Instead of salting the cabbage (this takes the longest) you can actually freeze it in advance, and take it out of the freezer when you're ready to make it-- this has the same effect as salting (makes it floppy) but is actually a lot easier. If you do this, you'll need to add a little salt to the paste. EDIT: Edited in. Thanks mods. | ||
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