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Old 05-04-2008, 10:11 PM   #1
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Korean Kimchi ... ?


I really want to make kimchi, but I have some questions

All th recipes I found had sugar, In this country we don't add sugar to anything unless it's a desert

so do I have to add sugar, and dose it have big effect on the kimchi taste ?


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Old 05-04-2008, 10:21 PM   #2
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I can't answer your question but I know someone who can. She'll be on tomorrow. I will send a link to jennyema. Someone else may be able to answer though. Please check back tomorrow also.


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Old 05-05-2008, 11:25 AM   #3
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What country is "this country"? From the name I would assume perhaps Japan?

Sugar is added to a lot of savory foods, ham glaze or many stir fry's, for instance. Anything with a sweet/salty contrast.

At any rate, I've never made my own kimchi but it is indeed delicious. Best of luck.
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Old 05-05-2008, 11:34 AM   #4
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the sugar adds sweetness to cut the bitterness of the vinegar and the flavor of the fermentation. I would add it.
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Old 05-05-2008, 11:58 AM   #5
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Originally Posted by BrazenAmateur View Post
What country is "this country"? From the name I would assume perhaps Japan?
I doubt that it's Japan since sugar or mirin is added to a lot of savory dishes.

At any rate, I'll bet that this is another of those "one-and-out" posts.
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Old 05-05-2008, 12:14 PM   #6
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Most kimchi recipes call for a very small amount of sugar.

Sugar is added to savory recipes of many cuisines because, combined with salt, it enhances the savory flavor of the food.

Here's one kimchi recipe I have made before and like.
Less is not more. More is more and more is fabulous.
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Old 05-05-2008, 10:15 PM   #7
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thank you for all the replies

I guess I will make a small amount to taste

I am not from japan, it more like the middle east
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Old 05-05-2008, 11:02 PM   #8
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Kimchi kimchee

Is Korean

I would guess it is not only meant to offset the spicy hot chili paste,

but to help in fermenting. Sugar is used in brewing and other processes,

when the sugars converts to CO2 you have successfully gained energy and

the fermentation process.

I love kimchi in stir-frys, soups, salads, burgers, burritos.......and as Banchan
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Old 06-10-2008, 12:22 AM   #9
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So I guess adding sweetners such as Splender to Kimchi may not be good for fermentation purposes?
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Old 06-11-2008, 11:06 PM   #10
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If you are attempting to prepare something from another culture - you may want to follow the recipe the first time, even if it does not conform to the way you do things in your culture.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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