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Old 08-01-2013, 08:03 AM   #11
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I put some hot pepper in with it while it is sitting in salt water. I keep tasting it. Do I really have to let the cabbage sit 12-24 hours? I don't know if I can wait that long...
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Old 08-01-2013, 08:27 AM   #12
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I put some hot pepper in with it while it is sitting in salt water. I keep tasting it. Do I really have to let the cabbage sit 12-24 hours? I don't know if I can wait that long...
If you are going to eat it right away you do not have to salt it that long. The long salting time helps to preserve the kimchi.
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Old 08-01-2013, 02:41 PM   #13
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Are the salted shrimp those dried ones one gets at the Asian market? I have some of those...do I rehydrate them first?
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Old 08-01-2013, 02:42 PM   #14
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If you are going to eat it right away you do not have to salt it that long. The long salting time helps to preserve the kimchi.
It probably will be gone by the end of the long weekend (it is a 3-day weekend up here in Canada).
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Old 08-01-2013, 02:54 PM   #15
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Are the salted shrimp those dried ones one gets at the Asian market? I have some of those...do I rehydrate them first?
For kimchi recipes usually when they talk about salted shrimp they are talking about very small shrimp in a very salty brine.

They look like this
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Old 08-01-2013, 02:55 PM   #16
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It probably will be gone by the end of the long weekend (it is a 3-day weekend up here in Canada).
Then you do not need a long time in the salt. Only an hour or two will be fine.
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Old 08-01-2013, 08:08 PM   #17
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The kimchi turned out fantastic. I wonder how I lived this long without it (I've made it a few times now, but only within the last 1-2 years). If you haven't tried kimchi--you need to try it at least once (after that, I think you'll be hooked).
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Old 08-01-2013, 08:15 PM   #18
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I was going to make a radish kimchi on Saturday but probably won't have the time... :-(

I am going to make the kimchi- gochujang sauce recipe for burgers that was in the August Bon Apetit with the kimchi I have in the fridge, though.
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Old 08-09-2013, 07:02 PM   #19
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Has anyone canned kimchi? We make sauerkraut, am thinking we could make kimchi...but can we can it like sauerkraut?
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Old 08-09-2013, 11:33 PM   #20
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Has anyone canned kimchi? We make sauerkraut, am thinking we could make kimchi...but can we can it like sauerkraut?
I would think so, why not? Any high acid vegetable mix would probably work.
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First crack at kimchi I made kimchi this morning. I am going to make Jap chae and Bulgogi later. 1 head napa cabbage chopped 3 carrots shredded 1 bunch radishes sliced 1/2 head celery sliced on bias 1 bunch green onions sliced on bias 2-3 inches for the dressing 1 lb gochujang chili paste 3-4 tbs dried korean red pepper ground 3 tsp fish sauce 1-2 tsp soy sauce 3-4 tbs rice vinegar Mix the dressing ingredients and toss very well with other ingredients 3 stars 1 reviews
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