Kimchi

Ubbquittious

Tis lovely shtuff so it is. I could ate de plate of it, boss!

Dr Crayfish

This thread has inspired me to walk to the Asian store now and buy some Kim Chi

Widdershins

I like the description ''This mad cabbage from Korea''. I haven't tried it but I know a lady who makes her own. I got these stainless steel food containers from Korea, they are marketed as Kimchi containers. I guess it is big over there.

Dr Crayfish

Widdershins wrote: »

I like the description ''This mad cabbage from Korea''. I haven't tried it but I know a lady who makes her own. I got these stainless steel food containers from Korea, they are marketed as Kimchi containers. I guess it is big over there.

I went to buy it in the Asian store in Drury st but then realised my pin was locked on my card so I couldn't buy it. I think I'm meeting my mate for a drink in Hop House on Parnell St now, which is Korean, so maybe I'll try and order something Kim-chi-ey there!

Does Avoca sell it?

Feisar

It's part of the whole fermented foods are good for you trend including kombucha etc. Gut health and all that. That reminds me, must head to the offy for an eight pack of stout.

Edit - actually reminded of the bigos an ex used to make, now that was good gear.

humberklog

I get the tins of it in the Asia Supermarket. They've occasionally got Koreans doing sample foods from a there they gave me an excellent tip on cooking for westerners who might like a less tangy way of cooking it.

Soften some chopped onions for a few minutes on a medium heat pan (they were fairly insistent that Korean don't cook on high heat and it works in this case). Add your Kimchi and cook that with the onions for about 10 minutes. Then add cooked rice (microwave bag works perfect). Stir that around for a while on the pan. Serve.

I do it the same way with noodle too and never fails.

Hodors Appletart

I make my own, cabbage, carrot, radish, pepper all sliced and julienned and then salted and left for a while, then stuffed into a kilner jar with some sriracha and oyster sauce, top up wait water.

you then leave that at room temp for a few weeks for it to ferment and then taste. if you like it and its sour enough you can put it into the fridge to slow or stop fermentation or else leave it longer. i just leave mine out so the flavour continues to develop and change. once i get to the bottom of the jar I start again.

i also brew beer at home too

love fermenting it's kind of magical as someone else said

sauerkraut is the same process but you just use cabbage salt and maybe some carraway if you have it

peasant

I like the idea of kimchi (Korean sauerkraut ) ..but the only samples I've ever had were spicy as hell. I don't like food that produces more pain than taste.
Is there a mild variety of kimchi and if so...what's it called?

Hodors Appletart

Hodors Appletart wrote: »

I make my own, cabbage, carrot, radish, pepper all sliced and julienned and then salted and left for a while, then stuffed into a kilner jar with some sriracha and oyster sauce, top up wait water.

you then leave that at room temp for a few weeks for it to ferment and then taste. if you like it and its sour enough you can put it into the fridge to slow or stop fermentation or else leave it longer. i just leave mine out so the flavour continues to develop and change. once i get to the bottom of the jar I start again.

i also brew beer at home too

love fermenting it's kind of magical as someone else said

sauerkraut is the same process but you just use cabbage salt and maybe some carraway if you have it

Does the kimchi stink out your fridge? I'm very curious and willing to try your method!

retalivity

Deleted User wrote: »

Does Avoca sell it?

Probably. Super Valu sell it, as well as a heap of asian stores in Dublin.
The Asian stores have the proper imported stuff, SV is smaller/locally made that is weaker/less peppery and sour for irish tastes.

fried kimchi is the business though, thrown it on the grill at a korean bbq after the meat...delicious

Ubbquittious

I'd love a bulgalbi burger from Lotteria