Kimchi

Discussion in 'The Dojang' started by Gnarlie, May 9, 2014.

  1. Gnarlie

    Gnarlie Well-Known Member

    Do any of you make your own Kimchi? Care to share a recipe / tips?
     
  2. Gnarlie

    Gnarlie Well-Known Member

    Guess not. Well for first timers I can recommend these two recipes. It's not as much work as you might think:

    http://www.koreanbapsang.com/2013/10/mak-kimchi-simple-kimchi.html#.U7O2ssv8Im8

    and

    http://www.insanitytheory.net/kitchenwench/authentic-traditional-kimchi-recipe/

    if you have a bit more time.

    A word of warning if you try this: if you store kimchi in an airtight container, you need to vent it daily, or face a very stinky explosion. Gases are produced during the fermentation stage.

    Still haven't been able to find nashi pear anywhere though.

    I only make kimchi because it is a precursor to kimchi jjigae, one of my favourite foods.
     

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