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Old 11-12-2014, 05:21 PM   #11
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A Korean-centric market (like Asiana, here in Arizona) will sell scores of different kimchee powders and dressings. It beats burying a clay pot of fermenting veggies & chiles in the ground for a year and a half. My favorite brand is Momoya, a thick dressing made in Japan, in long-lasting 7oz bottles (a little bit of it to toss your veggie of choice is all that's needed, plus a couple of hours or a day in the frig). Noh is good too; the brand has many other powders common to Aloha/Asian cuisine. Kimchee dressings tend to be potent with garlic, so a very tight seal to your refrigerator container is essential.

Kayelle, in San Diego, try finding the market called Nijiya, headquartered there with outlets in Honolulu, LA's Little Tokyo, SanFran, Seattle, Anchorage & elsewhere.

Cucumber kimchee sounds really good, Kgirl. DC turned me on to russet potato medallions in kimchee, too. Both are spice adjustable.
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Old 11-12-2014, 07:40 PM   #12
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Kimchi isn't that hard to make without powders or dressings. And you certainly don't have to wait years to eat it.

There are a million different kinds of kimchi and many you can enjoy right after making it.

There may be some ingredients that are hard to find for some people but they can be found on the internet.
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Old 11-12-2014, 07:46 PM   #13
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Hence the name, Quick Cucumber Kim Chee
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Old 11-12-2014, 08:54 PM   #14
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Quote:
Originally Posted by spork View Post

Kayelle, in San Diego, try finding the market called Nijiya, headquartered there with outlets in Honolulu, LA's Little Tokyo, SanFran, Seattle, Anchorage & elsewhere.
Thanks anyway Spork, but I'm about 200 miles north of San Diego. I'll keep looking here though. By the way, it's nice to see you back lately.
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Old 11-16-2014, 10:48 PM   #15
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I do this a few times a year. I like the "quick" part because I like kimchee, but not once it ferments (what my husband calls "winter kimchee", the fresher, quick kind like your he calls "summer kimchee" -- having to do with whether or not it has spent the winter in the pot in the ground and fermented. Friends of mine love it (both it and the traditional cabbage), that and when I occasionally make ahi poke so I make extra so I can give them a jar. I, too, lived in Hawaii and terribly miss the great variety of foods available. Especially the little Mom & Pop places you'll find in strip malls and such where you get to know the entire family. The most unusual kimchee I ever saw was in the bar at the Hickam AFB golf course. A Korean couple had the food franchise and they made -- potato kimchee. Think a cross between potato salad and kimchee. Yum! I think Koreans will make kimchee from anything available!
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Old 11-16-2014, 11:39 PM   #16
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Claire, I'm not super big on the fermented type of kim chee
that's why I like the "quick" version
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Quick Cucumber Kim Chee 1 Hot House or Long English Cucumber, diced skin on 1 Tbsp. Coarse Salt (I use Sea Salt) 1 Tbsp. [URL="http://www.nohfoods.com/htdocs/"]Noh brand Kim Chee Spice[/URL] Place the diced Cucumber into colander, I use my salad spinner for this recipe. Sprinkle with the Salt, stir and leave for 15 minutes, no longer than that though. Rinse the Cucumber well; drain, this is where the spinner comes in handy. Give it a whirl and continue. Place the Cucumber a bowl (or the bowl of the spinner); sprinkle with Kim Chee spice to your taste, itís hot, so watch out. Give it a good stir; cover and refrigerate for at least 2 hours, all day is better. This makes a great side dish. [ATTACH]22178[/ATTACH] *Tip: I keep the remainder of the packet in a spice jar with a shaker top [ATTACH]22177[/ATTACH] 3 stars 1 reviews
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