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Old 11-30-2012, 03:00 PM   #1
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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

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Old 11-30-2012, 03:40 PM   #2
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This looks and sounds good 4me, but for a more authentic Kimchi you'll need a ton of fresh garlic and it will have to ferment for a couple of days. Good stuff.
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Old 11-30-2012, 03:46 PM   #3
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Never heard of kimchi with gochujang in it. Never heard of it measured by the pound either. But a pound of gochujang would be pretty overpowering.

And yes, it needs to ferment. I ferment mine in my basement
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Old 11-30-2012, 03:54 PM   #4
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Looks great, well done
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Old 11-30-2012, 05:38 PM   #5
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I prefer the fresher kimchi to fermented ones. I am not a fan of fermented food for the most part. I took a shot on the chili paste and while the kimchi is somewhat hot it is a little sweet too. I would make it again. We can call it kimchi style salad.
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Old 11-30-2012, 05:46 PM   #6
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I like the sound (and looks) of this, 4Me, will have to give it a try! Have never made kimchi. Our local Korean place serves wonderful food, but I don't care for their kimchi.

Love bulgogi too.
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Old 11-30-2012, 07:18 PM   #7
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Quote:
Originally Posted by 4meandthem View Post
I prefer the fresher kimchi to fermented ones. I am not a fan of fermented food for the most part. I took a shot on the chili paste and while the kimchi is somewhat hot it is a little sweet too. I would make it again. We can call it kimchi style salad.
You might want to do a search for "mul" (water) kimchi recipes. They are the light and fresh style kimchi.

We go through a lot of kimchi. We have a 2 gallon tub in the downstairs fridge.
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Old 11-30-2012, 07:52 PM   #8
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[QUOTE=4meandthem;1212755]I made kimchi this morning. I am going to make Jap chae and Bulgogi later.

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


I agree with Jennyema.
Is it 1 Lb. chili paste 4meandthem?
Seems like a lot. Please advise if this amount is correct.
This sounds great. I have made KimChee and I love it, although I usually buy it.
Thanks.
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Old 08-01-2013, 05:35 AM   #9
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I'm bumping this because I'm doing Kimchi. No carrots. This is sort of the recipe I'm following. Can't wait to have Kimchi with my poached eggs...

ww.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee
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Old 08-01-2013, 07:42 AM   #10
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Quote:
Originally Posted by CWS4322 View Post
I'm bumping this because I'm doing Kimchi. No carrots. This is sort of the recipe I'm following. Can't wait to have Kimchi with my poached eggs...

Basic Napa Cabbage Kimchi (Kimchee) Recipe - CHOW
This is more like the style I make. I always salt the cabbage first and let it sit.

Kimchi is so fabulous. Love it with noodles or in sandwiches. Good in scrambled eggs too.
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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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