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Old 02-27-2009, 09:22 PM   #11
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I just made Kimchi Chigae (Kimchi Stew) with Kimchi that had been in my fridge for three months. Kimchi does develop a sour taste, but for making a stew the older the better. Some restaurants now store (in the cold) Kimchi for up to two years. Traditionally in Korea Kimchi was made in the fall, placed in crocks and used all winter until fresh was made with the spring crop of cabbage.

As time goes by liquid will come out, use that in your Kimchi Chigae.
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Old 03-01-2009, 09:23 AM   #12
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I made it once - used a 1 gallon pickle jar.
I used nappa and carrots and scallions and even daikon
The nappa, carrots, daikon were salted overnight.
I layered all in the jar with cayenne and fresh jalepeno
added water and salt and let it go almost 2 months.

It was wonderful and I am in the mood to make it again
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Old 03-02-2009, 12:36 PM   #13
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Happpened to see Bourdain in Korea this AM.
He visited a factory where they make Kimchi, Soysauce and
fermented beancurd.

They used nappa cabbage whole and stuffed each individual
leaf with a mixture of mustard greens, daikon, anchovies, raw oysters,
a couple of other things I forget - all mixed with lots and lots of
hot peppers.

They put the cabbages, whole, into an earthenware pot - covered it,
put into ground and leave it for 2 months.
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Old 06-06-2009, 10:40 AM   #14
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Quote:
Originally Posted by mike in brooklyn View Post
Happpened to see Bourdain in Korea this AM.
I saw that episode and loved it.
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Old 06-07-2009, 11:46 AM   #15
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My husband says that when he was in Korea (early 70s) they served summer or winter kimchee. The winter variety was very strong, having fermented for ages. The summer would be served fresh, so you didn't have that fermented flavor. I, too, saw the Bourdain episode, and I can do without all the seafood in mine; I like a more simple one, salt, peppers, green onions, garlic and prefer it only aged a week or two. I learned from talking to Korean military wives, who approved of my version when they ate it. It is a staple (or was I should say) when I lived in Hawaii; not only would you find it in every Korean restaurant (which were everywhere), but at every plate lunch wagon, every little storefront place that served a variety of "Hawaiian" foods, and always, always, always at any potluck.

Oh, a few restaurants made "Kimchee Omelets", can't say I tried them.
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Old 06-07-2009, 07:13 PM   #16
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I saw the "Kimchee Omelets" on the menu a few times but could not order one.

I remember a place in Honolulu that was named Kimchee something. So So food but great name.

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