Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Tenpoint5 on July 15, 2013, 05:35:26 PM
-
Don was nice enough to give me his recipe for Napa Kimchi. After conversing with him and I believe it was talked about on the forum. I tweeked it some on my last batch, which I put into jars this morning. I added a shredded Daikon Radish to the mix. Boy did it ever make a difference! It changed Don's recipe into the kimchi that my Korean neighbor used to make for me. So now I am Happy Happy Happy!!!
The Tag off the Daikon Radish
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130713_120431_zpsd4a18fe1.jpg)
Everything all mixed up and ready to ferment for 2 days. The pink stuff is the white radish after it sucked up color from the Crushed Red Pepper that I used. Didn't have any Korean red pepper
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130713_120212_zps66d8f48e.jpg)
After 2 days of fermenting I stuffed it into 3 quart jars. Don there was enough juice that I didn't need to add any water on this batch.
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130715_103555_zpse8c0ed80.jpg) (http://i222.photobucket.com/albums/dd237/tenpoint5/20130715_103656_zps1db08cf1.jpg)
Everyone has been relocated into the cold storage of my beer fridge for a resting period. After I got everything put in the fridge. I went and got the mail. To my surprise I got a Box!! Seems our Favorite Turtle was thoughtful enough to send me some Korean Red Pepper Flakes! Along with a couple of other great seasoning packets for me to try!! So THANKS A LOT Ka Hanu!! I owe you my friend! Guess I get to make another batch of Kimchi now! ;D ;D
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130715_153913_zps4a7f92d6.jpg)
-
That does look good 10.5!!! I'll have to try it with the Daikon radish the next time. I just finished the last of my batch so need to get some more going. Don
-
I think you will really like it Don. It adds a slight sweet taste as the heat is slowly building.
-
Never tried kimchi......can anybody describe it to a person who has never had it?
-
Really hard to describe...I would say it is a kind of relish, but not sweet like we think of relishes here....More savory. Nice variety of textures, and some heat....Like it a lot!
-
Never tried kimchi......can anybody describe it to a person who has never had it?
It has a similar texture and made almost the same as Sauerkraut But kimchi uses Chinese cabbage, white radish, green onions, ginger, garlic and hot peppers. If I had a bowl of Sauerkraut and a bowl of kimchi sitting in front of me I would choose the Bowl of kimchi to eat. Its not vinegary like saurerkraut but takes on all its spices flavors. You need to try it pappy :)
-
Never tried kimchi......can anybody describe it to a person who has never had it?
The best way to describe it will make you think twice before eating it. Kimchi is rotting fermented cabbage and a few other veggies. It stinks like rotten garbage. However if you can get past the smell. Kimchi is a crisp relish that if eaten by itself will bite you back with a vigorous assult on all of your senses. When eaten with rice or on a burger or pulled pork sammie. It will add a new depth of flavor that will challenge your mind to describe it. I believe they call that the Umami effect. In one the posts by myself or Smoking Don is the recipe. I highly suggest trying it one time.
-
Never tried kimchi......can anybody describe it to a person who has never had it?
I first tried it in Korea where they served it as a relish on the side with a steak. I tasted a little and dumped it on my steak! You love it or you hate it. Bored with slaw on pulled pork? Try it!
I put it in my otherwise boring sandwiches for lunch for a change.
I got a Smokin Don Meatloaf loaded with Kimche ready to cook tomorrow.
-
Here is the post I made with photos. http://www.letstalkbbq.com/index.php?topic=2660.0
Goood stuff! Don
-
Here is the post I made with photos. http://www.letstalkbbq.com/index.php?topic=2660.0
Goood stuff! Don
He even has the recipe in that thread 5-6 pounds is about 2 large heads of napa cabbage. Only suggestion I have is DO NOT use the wifes good Tupperware for this project! Just go buy a large gladware plastic container for the fermentation stage. Trust me your credit card will tnank me for this one.