Let's Talk BBQ
Recipes => Recipes => Veggies, Casseroles, & Other Side Dishes => Topic started by: Smokin Don on March 24, 2014, 04:19:44 PM
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I just got my batch of Kimchi in jars and in the fridge after fermenting two days on the counter top. I got 2 1/2 quarts. I will eat up the 1/2 quart pretty fast since I am hungry for some, going to have them on pork sandwiches tomorrow night. It is great on about any sandwich or as a side to some good BBQ.
My wife is cooking tonight, fish from Capt. D's! ;) Don
If you're interested here is my recipe http://www.letstalkbbq.com/index.php?topic=2660.msg28842#msg28842
Mixed and ready to set for two days
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_3221495_zpsb8eb74ca.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Fermenting/_3241519_zps0bf2fb52.jpg)
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Oh yeah that looks good Don!
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Don..question. How long does this last..I found some in my outside frig..Is it any good? It smells ok Pam .☆´¯`•.¸¸. ི♥ྀ.
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Never had it. Need to fix that
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Don..question. How long does this last..I found some in my outside frig..Is it any good? It smells ok Pam .☆´¯`•.¸¸. ི♥ྀ.
My recipe does not say how long so I looked it up, in Korea they keep it 2 to 3 years but didn't say how it was stored. All I read said it will keep a long time. I would say a good time would be 3 months, mine never lasts that long. Don't use if there is any mold. It will continue to ferment slowly in the fridge and get more sour. I like to let it set at least a week before using. If it is a little fizzy I would not use it. My son is always looking at the use by labels on the stuff in my fridge, I tell him back in the ice box age, if it smelled good and looked good you ate it! Hope this helps Pam. Don
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I have a strong distaste for kimchi, but that looks pretty good (from the outside).
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I have a strong distaste for kimchi, but that looks pretty good (from the outside).
Homemade is a lot better than any of the store bought! I used to get it from a Korean lady and hers was the best and this recipe is close. Don
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Thank you,on my to do list.
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Looking good Don!
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good stuff.
thanks
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Oh Don, if only I had known you years ago while my father was still alive, this recipe would have saved him a lot of trial (and mostly) error, and saved me a lot of air fresheners!
My dad was a pretty quirky individual, and prone to getting on certain "kicks" of one sort or another, and sticking relentlessly with that particular item/thought/food for AGES. Well, he went through a kimchi phase for a number of months, during which there was never less than three quarts from the local Asian market in the fridge at any given time.
Not satisfied with mere store-bought kimchi, he decided he was going to make his own. And rather than bother his pretty little head to look up an actual recipe, he insisted on doing it his own 'adventurous' way, guessing the ingredients as he made experiment after experiment... after experiment...
His basic premise was that if you put cabbage, vinegar, some kind of hot stuff, and sugar together in a jar and left it on the counter, it would ferment into something akin to kimchi. His initial container of choice was a used sour cream tub, but after the first kimchi bomb exploded and I made him clean the cabbage shrapnel off the underside of the cabinets, he switched to glass jars with the lids left loose. Unfortunately, leaving the lids open let all of those lovely fermenting cabbage aromas seep out into the kitchen and permeate everything on the entire main floor. (Suffice to say it was not helpful for my life as a single girl trying to date-- there just is not enough Febreeze in the world to disguise kimchi-gone-awry smells in your furniture.)
Thankfully, his tastebuds eventually got tired of eating the failed experiments (he refused to throw them away, and would eat them just out of principal to prove to me they weren't really all that bad and I was overreacting about their pungency.)
He would have gotten a huge kick out of you, Don, and (God forbid), might even have learned a thing or two about successful fermentation!! :)
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Oh Don, if only I had known you years ago while my father was still alive, this recipe would have saved him a lot of trial (and mostly) error, and saved me a lot of air fresheners!
He would have gotten a huge kick out of you, Don, and (God forbid), might even have learned a thing or two about successful fermentation!! :)
I would have liked your Dad Kat! When I made this the first time I found I only had the rings and no lids for the Ball jars. I fixed that I put about 4 layers of plastic wrap over then screwed the lids on. After about 4 days my wife said if you don't get that stinking stuff out of the fridge I am throwing it out. ::) The smell went right through the plastic. I think it smells good! I did have a garage fridge so moved it there and saved it. Don
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Oh Don, if only I had known you years ago while my father was still alive, this recipe would have saved him a lot of trial (and mostly) error, and saved me a lot of air fresheners!
He would have gotten a huge kick out of you, Don, and (God forbid), might even have learned a thing or two about successful fermentation!! :)
I would have liked your Dad Kat! When I made this the first time I found I only had the rings and no lids for the Ball jars. I fixed that I put about 4 layers of plastic wrap over then screwed the lids on. After about 4 days my wife said if you don't get that stinking stuff out of the fridge I am throwing it out. ::) The smell went right through the plastic. I think it smells good! I did have a garage fridge so moved it there and saved it. Don
Great stories. I love kimchi too. First time I had it was when I was in Korea, when I got back to the states I bought the store bought stuff, it was okay but just not the same as what I had I'm Korea. Years later I'm working with a Korean lady and was invited over with several co-workers for a poker party and she brought out her kimchi and I was in love again. I was single at the time but she alread had a boy friend living with her, so I'm SOL on this one. Anyways I did get the benefit of her homemade kimchi during the time we worked at that company because she would bring some on and give it to me at work.
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That looks really tasty, Don!
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That's what I'm talking about :)
I HAD a recipe from a guy that I was stationed with at Ft Leonard Wood, MO. His wife was Korean and made this dish all the time (of course). During the course of many moves since then, the recipe got lost, STOLEN or otherwise.
Your recipe looks to be about the same. Going to 'cook' some up. :P