A word of Thanks

[Tenpoint5]

Just wanted to say Thanks for the Kimchi recipe Smoking Don! I made a batch yesterday.  I didn't have any korean pepper flakes. So I used regular crushed red pepper. So far so good.



Next time I make it I think I will try and find a firm daikon radish to shred into it for some extra heat and flavor Don.

[Smokin Don]

It looks good 10.5! If you can get the Korean pepper flakes it would be better. I have to try the daikon soon too, maybe my next batch. Don
Here is a link to what I buy at Amazon, $7 for 4 oz. or $19 for a pound and you have to pay shipping
http://www.amazon.com/Wholespice-Chili-Flakes-Korean/dp/B002ADB9E6/ref=sr_1_1_m?s=grocery&ie=UTF8&qid=1372576353&sr=1-1&keywords=korean+red+pepper+flakes

[bbqchef]

Doesn't classic Kim Chee need to ferment for a couple of months? Just wondering.

[Tenpoint5]

Doesn't classic Kim Chee need to ferment for a couple of months? Just wondering.

Once this gets packed into jars. It will sit until August then get cracked open again.

[Smokin Don]

Doesn't classic Kim Chee need to ferment for a couple of months? Just wondering.

Not sure BBC, I got the recipe from an old cook book about 30 yrs. ago. I used to get it from a Korean neighbor that ran a restaurant in town and this recipe was as good as hers. I like to let it set a week in the fridge before using. When you open it you can tell it is fermented! Don

[Keymaster]

That looks good Chris, I need to get my Kimchee jars filled up

[Smokin Don]

Just some more info on Kimchee I gathered on the net. A lot of people think the Koreans buried the Kimchee to let it rot for several months. Not so they buried it to slow down the fermentation process; much like we used to use a root cellar to store food. They made and kept Kimchee all year around. Like a lot of national dishes there are hundreds of Kimchee recipes. Don