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Old 03-18-2012, 01:50 AM   #11
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rock, i would use maangchi's method and make a porridge of sweet rice flour, red pepper flakes, fish sauce, and other ingredients to make cabbage kimchi. i'm sure you can get the ingredients she suggests. i made it once and it was fantastic.


i did think that i'd add powdered cayenne the next time since i like it hotter.

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Old 03-18-2012, 06:42 AM   #12
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Thanks, everybody. Just as many recipes as there are people making it. I went with this recipe yesterday. How to Make Kim Chi and used this hot pepper Aleppo pepper - Wikipedia, the free encyclopedia. I like a lot of your suggestions, and will try them out next time I do up a batch. I rarely make the same things twice and am always looking for a way to improve on things. It should be ready later today.

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Old 04-23-2012, 03:36 PM   #13
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A friend came over last night with his latest cuillinary taste venture. He'd gone to an Asian grocery and bought radish kim chee. Said it really stunk. I opened it ..... just smelled like kim chee to me. SO it now lives in my fridge. Husband got a brainstorm and I'm going to try it. Kabobs made with beef cubes marinaded in bulgogi marinade, strung with the radish kimchee.
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Old 04-23-2012, 04:18 PM   #14
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I made Kimchi for the first time a couple of weeks ago. I sort of followed the recipe that BuckyTom posted. I loved it. The DH loved it and we plan on exploring doing larger batches when the cabbage is ripe in the garden. We don't plant Nappa (although I'm tempted). I used regular cabbage to make it.

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chili, substitute

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