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Old 06-26-2007, 03:44 PM   #11
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I am trying my first batch tonight. I have a package of kimchi flavoring
I was gonna use, but I think a trip to the local oriental grocery store is
in order, since all I need is some fish sauce.

This should be interesting......
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Old 07-02-2007, 07:34 AM   #12
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Last week I made kimchee with zuchini squash. Living in Hawaii, we ate kimchee made from almost anything (although, of course, cabbage rules). The squash (courgettes to some of you) was great! I'm having a hard time here,though, finding dried pepper flakes that are not mostly seeds. I can buy kimchee at WalMart, But I prefer to make my own when I can.
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Old 07-02-2007, 11:25 AM   #13
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Mine came out kind of bland. I used bottled chilli sauce from the store
instead of chili powder.
Claire, what kind of pepper product do you use?
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Old 07-02-2007, 12:05 PM   #14
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Quote:
Originally Posted by GrillingFool
Mine came out kind of bland. I used bottled chilli sauce from the store
instead of chili powder.
Claire, what kind of pepper product do you use?

You used the ketchup kind of chili sauce in kimchi? That's really not going to make anything authentic tasting. Even if you used a thai chili saice, it won't taste like Korean kimchi.

There's no chili powder in kimchi. You need dry Korean hot pepper from the asian market. If you can't get that, use ground red pepper.

Or make mul ("water') kimchi with fresh hot peppers.

Also, you don't need a package of "kimchi flavoring" (what's in that anyway?), just a good recipe. The "kimchi flavoring" may also have contributed to a bland product.
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Old 07-02-2007, 01:26 PM   #15
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Oh, the kimchi flavoring packet didn't get used, LOL!
I found some Fish Sauce, but my local Oriental grocery stores
don't seem to stock any Koren hot pepper powder. They have
regular "chili powder", like I can get in regular grocery stores.....

I used Korean chili sauce; it is fairly hot, but yes, it was lacking!

Also, mine was slightly salty. Think I should rinse the Bok Choy after
brining it?

It's that darn chili powder/hot pepper that's holding me back. Don't know what to
use. Pah.

thanks for suggestions! :)
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Old 07-02-2007, 01:57 PM   #16
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What kind of "korean chili sauce" did you use? Was it kochujang?

Don't use the chili sauce. That's wrong. Use ground red (hot) pepper from an American source if you can't find dark red Korean hot pepper. Does your asian grocer have a Japanese section? Sometimes Korean ingredients are mixed in with the Japanese stuff.

Without looking at your recipe, it's hard to tell if rinsing it would have been appropriate. I would imagine you could rinse the bok choy after brining but before combining it with the other ingredients.
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Old 07-03-2007, 06:08 AM   #17
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I just visited my Asian grocer (in Dubuque), and they don't have the kind of chilie I like to use for kimchee. It is like dried chili flakes (the stuff you put on pizza) but without all the seeds. Lacking that, I use either regular dried chili flakes or garlic-chili paste, lee kum kee brand is available even in our small-town grocery, and there is a vietnamese brand I buy regularly (distinguished by the rooster on the label)

Yes, I do rinse the cabbage after salting. Rinse, roll in a towel and squeeze. That is how my Korean lady friends taught me. Then put in a bowl with the peppers and some slivered garlic and roughly chopped green onions.
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Old 07-03-2007, 08:44 AM   #18
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Well, I went Oriental grocery store haunting, and low and behold I found some
CRUNCHY PEPPER.... sure looks like crushed red pepper! Which, the new owner assured me, was excellent for making Kimchi.

We will see.

My recipe so far is:
(Is that enough pepper powder?)
(I added "rinse lightly" )

2 Chinese cabbages, about 5 lb
1/2 Daikon radish, cut into 1/4/-1/2 x 1 inch slices
2 bunches spring onions, cut into 1 inch lengths
1 cup Sea salt
4-6 heaped tablespoons (about 1 ounce) Korean chili powder
8 cloves garlic, crushed & julienned
2 tablespoonfuls sugar, any kind
1 Tbsp Fish Sauce
1/2 inch ginger root, crushed, or teaspoonful powdered ginger


Rinse the cabbages, then quarter them lengthwise into pieces no larger than
about 1.5 inches long.
Dissolve 1 cup salt in 1 gallon of water, soak cabbage for at least 8 hours.
Weight the cabbage so that it all is submerged.
After it has brined, remove cabbage and drain very well. Rinse lightly.
Add daikon.

Mix chili, sugar, garlic, ginger and fish sauce.
Add onions, let sit for 10 minutes.
Mix into cabbage mixture very well.

Pack into jar(s) tightly, pressing down to remove air bubbles.
Cover loosely, keep in warm (70 degree or so) room for 48 hours.
Then refrigerate.
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Old 07-03-2007, 08:55 AM   #19
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Sounds like a keeper. Please let us know how it turns out. Might be easier to eat if the cabbage was somewhat more shredded?
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Old 07-03-2007, 10:56 AM   #20
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Grillingfool,

I see that you are using the recipe I posted!

Yes, to rinsing lightly if you thought it was too salty and Yes (probably) to that being enough pepper. Taste it before you use it to see if it is hot enough for you. After mixing the chile/sugar/fish sauce into the cabbage, taste it and add more pepper if you need to.

justplainbill, kimchi is traditionally made in pieces of that size. Perfect for chopsticks.

P.S. you might want to look at some recipes for summer Mul Kimchi (water kimchi)

Edited to add that I am still curious as to whether your chili sauce was kochujang ... curious as to whether that's available where you live. It would certainly open up a larger world of Korean dishes toyou.
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