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Old 01-04-2012, 09:23 AM   #11
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[QUOTE=Hammster;1091498]
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I certainly took no insult from Izghoga's comment, but I did misunderstand it for sure and was looking for clarification. And, I hope I didn't insult anyone with my response to Dawgluver's comment.
i was referring to myself in another thread with the "unintended insult" comment, not you, hammster. sorry. and i was seeing a number of potential problems in other posts and threads, with the way the dialogue was being communicated through this google translator....
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Old 01-04-2012, 09:44 AM   #12
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And I read and "rejoice"...
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Old 01-05-2012, 09:41 AM   #13
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Well, I took a small sample taste yesterday and it's good. Salty, but good. Might need to rinse it before eating it to remove some of the saltiness. Should be really good with a Korean inspired pork loin roast tonight.
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Old 01-05-2012, 06:45 PM   #14
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I've never heard of making kimchee with water, all my recipes call for "bleeding" the vegetables, squeezing, adding the peppers, storing. Yes, sometimes too salty. I either rinse, or simply adding more vegetables after draining the liquid, tossing, then putting in jars. But I'd like to try this method.
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Old 01-05-2012, 08:19 PM   #15
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Rinsing definitely helped with the saltiness. I think when I make it again, and I will because it's really good, I'll rinse the veg after the initial salting and sitting. And then rinse it before serving. That really should cut down on the saltiness.
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Old 01-05-2012, 11:47 PM   #16
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Quote:
Originally Posted by Claire View Post
I've never heard of making kimchee with water, all my recipes call for "bleeding" the vegetables, squeezing, adding the peppers, storing. Yes, sometimes too salty. I either rinse, or simply adding more vegetables after draining the liquid, tossing, then putting in jars. But I'd like to try this method.
Water kimchi is a sumer type. It is ment to be refreshing and cool.
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Old 01-05-2012, 11:50 PM   #17
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Rinsing definitely helped with the saltiness. I think when I make it again, and I will because it's really good, I'll rinse the veg after the initial salting and sitting. And then rinse it before serving. That really should cut down on the saltiness.
One of the things with water kimchi is the water is ment to be drank as well as eating the veggies. So if the water is to salty then the recipe calls for to much salt.
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Old 01-06-2012, 01:06 AM   #18
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those look great, hammy and ppt!

this is a new one for me as well. i'm used to the kimchi with different veggies (cabbage, cucumber, scallion, radish) rubbed with a salty, hot pepper paste, then fermented.

i'm going to have to try this. thanks for teaching me something new.
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Old 01-06-2012, 07:16 AM   #19
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One of the things with water kimchi is the water is ment to be drank as well as eating the veggies. So if the water is to salty then the recipe calls for to much salt.
Yeah, she uses some of the liquid in a soup recipe as a seasoning.
I agree that it likely has too much salt.
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