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Old 02-12-2019, 11:56 PM   #1
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Started some kimchi today!

I did this with some bok choy and mizuna, since that is what I had to trim from my hydro garden, and I've seen a number of brassicas used for kimchi. Anybody here have any experience with this? I cut everything up, instead of leaving large chunks, since that is what is usually done with it when it is used. As usual, what looked like a lot, reduced to very little, after salting.

12 qt bowl full of bok choy and mizuna by pepperhead212, on Flickr


Chopped up bok choy and mizuna with salt. by pepperhead212, on Flickr

After salting for 1 hour. by pepperhead212, on Flickr

Amazing how much this reduces!
After salting 3 hours. by pepperhead212, on Flickr

Drained, salted vegetables. by pepperhead212, on Flickr

Spice mix for kimchi - hot peppers, garlic, ginger, dried shrimp, fish sauce by pepperhead212, on Flickr

Mixed spices and vegetables for kimchi. by pepperhead212, on Flickr

Kimchi, ready to ferment, with pressure release valve. by pepperhead212, on Flickr

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Old 02-13-2019, 12:12 AM   #2
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Nicely done!

I was going to ask you where did you get your/what kind of gochugaru you used, but I see you made your own.

Do you have a recipe? Specific peppers, maybe?

I wonder how it tastes as compared to commercial stuff (hint hint).
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Old 02-13-2019, 12:51 AM   #3
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Here's the general recipe - I weighed the greens, and used about as much of the other things that other recipes seemed to have, in relation to the greens in those, though they varied greatly. I used a combo of Thai peppers and jyoti - an Indian variety sort of like Thai and Korean, but milder than Thai, which is why I used a bunch of it

572 g bok choy and mizuna, cut up into chunks
3 tb kosher salt
1 large cucumber, peeled, seeded, and cut into 2" sticks
1 large carrot, peeled, and julienned

All of this was salted for 3 hours, stirring frequently, then rinsed, and drained.

Spice mix - combine in FP:
about 1/4 c pepper flakes, about 2/3 jyoti and 1/3 Thai
3 large cloves garlic
1/4 c dried shrimp, soaked, when drained
1 1/2" ginger, sliced against the grain
1 tb fish sauce

Process until crumbly, scraping the container a few times. When the greens are drained, combine the two mixes, then place in a qt jar, with a pressure release valve, to ferment.
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Old 02-15-2019, 05:51 PM   #4
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Just the 3rd day, and I'm definitely smelling that kimchee! At first I thought that I had opened a can of the Szechwan preserved vegetable I just bought, but forgot where I put it, then I realized where the smell was coming from.

I might have to put it downstairs...too cold to put it outside yet.
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Old 02-15-2019, 06:54 PM   #5
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My Korean American friends have a separate refrigerator in their garage just for kimchi. I've seen them labelled as such for sale in H Mart in Ridgefield.

My old neighbors did it the really old way. The year after they moved in, the 2 grannies saw me turning over my garden one morning, so they asked me to help dig several deep holes in their garden (mostly by taking me by the hand into their yard and using hand signals) At first, I didn't know what it was for, but later watched as they buried their clay jars of kimchi.

It was pretty neat, and they shared the results with me as a thank you. Freakin delicious!

I hope yours works out just as well.
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