EPThttp://i.imgur.com/HQRnO.jpg
Now I'm making stir fry with rice, carrots, cucumbers, eggs, red and green peppers, and pork.
Am I doing this correctly?
Kimchi, am I doing it right?
| Blogs > Frostfire |
|
Frostfire
United States419 Posts
http://i.imgur.com/HQRnO.jpg Now I'm making stir fry with rice, carrots, cucumbers, eggs, red and green peppers, and pork. Am I doing this correctly? | ||
|
paper
13196 Posts
:D | ||
|
EtherealDeath
United States8366 Posts
| ||
|
Newbistic
China2912 Posts
| ||
|
Psychobabas
2531 Posts
That looks like a regular cabbage. The one you need to use is the Chinese Cabbage. It's quite different, a lot softer. Sugar? Big nono. 24 hours? Not enough. Also, if you cant find korean pepper powder you can use cajun pepper or even paprika, but not regular chilli pepper. I wrote an easy way of making kimchi: http://www.gosugamers.net/general/thread.php?id=350718 | ||
|
Angel_
United States1617 Posts
| ||
|
Sethronu
United Kingdom450 Posts
| ||
|
Psychobabas
2531 Posts
On June 15 2012 08:51 Sethronu wrote: To be fair, there isn't one single way of making kimchi as there are like 10000 different varieties of it; so, it's entirely possible to see very different ways of making it without being 'wrong'. :p Very true. I am guessing he is going for the standard chinese cabbage one. | ||
|
klibrt
United States533 Posts
| ||
|
Psychobabas
2531 Posts
On June 15 2012 08:58 klibrt wrote: What..... 24hours.. my mom makes it in a day like an afternoon He means 24 hours of fermentation. Kimchi usually takes about 5-7 days to ferment to a certain level.  There is a reason native Koreans put those clay pots in the ground for an extended period of time. | ||
|
OptimusYale
Korea (South)1005 Posts
And to answer the question about spiciness....depends on the type of gimchi your making but yes, it is sometimes spicy, sometimes bitter sometimes salty...depends where you make you kimchi as each region has a specific style that suits them best. Near the coasts its usually salty because they use alot of sea salt for example | ||
|
fire_brand
Canada1123 Posts
| ||
|
ZeaL.
United States5955 Posts
1) Cut napa into quarters (each quarter should have 1/4 of the base of the napa). (can also chop into ~2cm long slices, but previous method seems easier to work with). 2) Place napa quarters in a large work bowl and rub pickling salt over as much of the cabbage as possible, cover, and refrigerate for ~3-4 hours. (can also dissolve salt in water and brine it but I prefer the previous method). 3) While the napa is refrigerating combine the following ingredients: 1/4 cup of fish sauce 1/2 cup of korean red pepper powder 5 cloves of roughly chopped garlic 6 scallions cut into ~2 cm pieces 1 tbsp of glutinous rice starch ~4 cups of water. 1 tbsp of sesame oil The volumes I've listed are off the top of my head so adjust to what you think is appropriate for your tastes. Heat the mixture until the starch dissolves and is mixed well. 4) Take the napa out of the fridge. It should be very wilted now and there should be a lot of water that has come out of the cabbage. Rinse each quarter and then rub the mixture from step 3 onto the leaves and then place the whole thing in a large jar. 5) Seal the jar somehow and then let it sit in a cool place. The longer it sits, the longer the bacteria have to ferment and the more sour the flavor is. I prefer 1 week, some people only go 2-3 days and some people go for 2 weeks. The great thing about kimchi is you can do whatever you want with it. Make it a few times and experiment, everyone makes it differently. | ||
|
polishedturd
United States505 Posts
On June 15 2012 08:46 Psychobabas wrote: Judging from the pic, you have done something wrong. It shouldn't look like that. That looks like a regular cabbage. The one you need to use is the Chinese Cabbage. It's quite different, a lot softer. Sugar? Big nono. 24 hours? Not enough. Also, if you cant find korean pepper powder you can use cajun pepper or even paprika, but not regular chilli pepper. I wrote an easy way of making kimchi: http://www.gosugamers.net/general/thread.php?id=350718 people put sugar in kimchi all the time... paprika, on the other hand, would be weird as fuck | ||
Chexx
Korea (South)11232 Posts
| ||
| ||
