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(BBC)   Fark food thread: "The rise of kimchi." Share your recipies   (bbc.co.uk) divider line 208
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3039 clicks; posted to Main » on 04 Feb 2014 at 11:51 AM (32 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



208 Comments   (+0 »)
   
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2014-02-04 01:39:23 AM
I've never tried kimchi, but it does look interesting.
 
2014-02-04 01:45:20 AM
Evil, vile, gut-wrenching stuff.
 
2014-02-04 01:48:04 AM
fta Kimchi is traditionally made by adding a paste of chilli, garlic and fish sauce to salted cabbage, and allowing it to ferment - sometimes for several months, or even years. It has a distinctive sharp-sour smell and a robust, spicy flavour, which varies between each batch, and each family recipe.

Now my mouth is watering. I loves me some kimchi.
 
2014-02-04 01:59:48 AM
I'll stick with fresh cole slaw, thanks, and even then only within the context of "topping on a pulled barbecue sandwich".
 
2014-02-04 02:19:23 AM
My favorite recipe:

Name: Kimchi
Ingredients:
* One jar of kimchi

Steps:
1. Open jar of kimchi
2. Use a fork or chopsticks to pull kimchi out of jar. Place kimchi on plate
3. Close jar tightly

Enjoy!
 
2014-02-04 02:28:42 AM
My first rule of cabbage: If you think you've sliced it too finely, you're almost there.
 
2014-02-04 02:35:25 AM
My second rule of cabbage: Whoever smelt it, dealt it.
 
2014-02-04 10:40:47 AM
Cabbage can go straight to hell.  Cucumber kimchi, now THAT is delicious.
 
2014-02-04 10:49:08 AM
I made a jar of kimchi that I just put in the fridge last night after fermenting for 3 or 4 days. For the seasoning I just used a packed of spices I got from an Asian grocery store. Sort of like Good Seasons Italian dressing packets only for kimchi. Give me a break, it's my first time. I'll let you all know how it tastes later.
 
2014-02-04 10:49:20 AM
Cucumber is my favorite. I grow green cabbage in my garden and I turn it into kimchi. There's a decent brand at the local megamart that I always have on hand too. But nothing compares to the stuff one of my mom's friends makes for me when I'm in town to visit.... I used to enjoy surprising my mom by coming to town unannounced (eight hours away) but now I call ahead so the kimchi is ready when I get there.
/csb
 
2014-02-04 11:07:01 AM
Paging stainedglassdoll.
 
2014-02-04 11:08:11 AM

AverageAmericanGuy: My favorite recipe:

Name: Kimchi
Ingredients:
* One jar of kimchi

Steps:
1. Open jar of kimchi
2. Use a fork or chopsticks to pull kimchi out of jar. Place kimchi on plate
3. Close jar tightly

Enjoy!


Same here.

I was into kimchi before kimchi was cool:  Developed a taste for it when I was stationed in Hawai'i back in the 1980's.
 
2014-02-04 11:26:33 AM
i.cdn.turner.com
 
2014-02-04 11:53:17 AM

RobertBruce: Evil, vile, gut-wrenching stuff.


Maybe you had a bad experience, but actually it's really good. I know my wife hates it, but I LOVE Korean food. It's great stuff.
 
2014-02-04 11:53:29 AM
Yes, please import more kimchi.
However please keep your main export, the pop-star Psy.  We've had our fill of him already.
 
2014-02-04 11:53:46 AM
I find it goes best with a garbage can outside of smell radius
 
2014-02-04 11:53:50 AM
Kimchi is vile stuff suitable only for Koreans and ultra-pretentious "foodies".
 
2014-02-04 11:54:05 AM
Why do you want a recipe for fermented cabbage? Do you have too many friends?
 
2014-02-04 11:55:40 AM
"In a lot of cultures, they only eat vomit."

Nothing against kimchi, that just popped into my head.
 
2014-02-04 11:56:54 AM

Gunny Highway: [i.cdn.turner.com image 174x252]


Came for this. Leaving while holding my breath
 
2014-02-04 11:56:58 AM

Gunny Highway: [i.cdn.turner.com image 174x252]


not THAT kimchi!

pretty sure we can all make THAT kind...

/yes, i mean make a sentient fart cloud
 
2014-02-04 11:57:38 AM
foreign people eat nasty shiat
 
2014-02-04 11:58:24 AM
Cucumber kimchi > radish kimchi > cabbage kimchi
 
2014-02-04 11:58:31 AM
Name: Brat-dogs

1 brat
1 hot dog
1 brat bun
condiments as you see fit

Take a long narrow knife and slit the brat through the center the long way.  Be sure to not go all the way through the other side.  Insert hot dog into the slit made in the brat.  May be difficult, do the best you can.  Cook over indirect grill heat until done.  Place into bun, top with condiments.

/no one said it had to be a kimchi recipe, that stuff is nasty
 
2014-02-04 11:58:37 AM

baconbeard: Kimchi is vile stuff suitable only for Koreans and ultra-pretentious "foodies".


So liking a food that's been made for centuries makes you a foodie?

Where do you stand on ketchup and mustard?

I haven't really given the stuff a fair swing, but that's because I worked in a grocery store in high school which sold it. Someone dropped a jar once and it stank up the whole store. We also never sold a single jar in the year I worked there (small town, east texas).
 
2014-02-04 11:58:46 AM
When I used to visit my elderly relatives, my cousins and I would always play the game "is Aunt Denise cooking cabbage or did Uncle Martin shiat up with downstairs bathroom again?"

There were no winners in that game.
 
2014-02-04 11:59:04 AM
I tried it... It was good, but then I love Sauerkraut. A vinegar slaw and fries on your sandwich is good as well.
 
2014-02-04 12:00:04 PM
you guys should ask Ariel Tweto for her walrus flipper recipe
 
2014-02-04 12:01:13 PM
Here's my problem, I won't eat things that have been fermented. I only drink things that have been fermented.
 
2014-02-04 12:01:43 PM
namtab.com

"You take 11 string beans, 1 onion, half a radish, and 4 bananas."

"Ya mix it all up and you..uh..and you let it..soak for 6 weeks."

"Days."

"Days."

"You better write this down."

"Then you look around, you find the tallest tree and you hang the stuff in an enema bag. And you let it lay there for 18 weeks."

"Days."

"Days."
 
2014-02-04 12:02:37 PM
Kimchi is wonderful stuff but I haven't bothered making it yet.  Probably the next logical step though, I've gotten into pickling quite a bit lately - and not just my liver.
 
2014-02-04 12:04:02 PM
As others have noted, Kimchi is can be made from any vegetables or combinations thereof.  It's just that cabbage kimchi is the most visible kimchi outside Korea, and the most fragrant.

/loves kimchi.
//would make it, but the gf detests it, and it would stink up the apt.
 
2014-02-04 12:04:11 PM

strangeluck: I've never tried kimchi, but it does look interesting.


I tried some for the first time a few weeks ago at a nice little old school Korean BBQ place down the street from my house.

I have to say it was really damn good, and not at all what I was expecting. Sweet and spicy. Would definitely eat again.
 
2014-02-04 12:04:26 PM
First Rule of Kimchi: Don't
 
2014-02-04 12:05:34 PM

brap: Kimchi is wonderful stuff but I haven't bothered making it yet.  Probably the next logical step though, I've gotten into pickling quite a bit lately - and not just my liver.


I just got some pickled Chinese duck eggs. I wonder what is involved in making them except for packing them in salt.

/Also got the black century eggs.
 
2014-02-04 12:05:54 PM

letrole: foreign people eat nasty shiat


Well at least you got your username right.
 
2014-02-04 12:06:08 PM
Rise of kimchi? Like in the back of the throat?
 
2014-02-04 12:06:17 PM

Clemkadidlefark: First Rule of Kimchi: Don't


It's not significantly different or taste weirder than sauerkraut on hot dogs.
 
2014-02-04 12:06:22 PM
What's a recipie?
 
2014-02-04 12:06:36 PM
fark kimchi, they serve that shiat even for breakfast
 
2014-02-04 12:06:52 PM

Clemkadidlefark: First Rule of Kimchi: Don't


And what is everyone's feelings on sauerkraut?   Really a European version of kimchi.
 
2014-02-04 12:07:01 PM

lennavan: Name: Brat-dogs

1 brat
1 hot dog
1 brat bun
condiments as you see fit

Take a long narrow knife and slit the brat through the center the long way.  Be sure to not go all the way through the other side.  Insert hot dog into the slit made in the brat.  May be difficult, do the best you can.  Cook over indirect grill heat until done.  Place into bun, top with condiments.

/no one said it had to be a kimchi recipe, that stuff is nasty


One of the condiments I chose was kimchi.

/needed something strong enough to kill the taste of brat, blech
 
2014-02-04 12:07:37 PM
Kimchi jigae is farking awesome. That is all.
 
2014-02-04 12:07:42 PM
Kimchi hot pots, kimchi ramen, kimchi fried rice...

I always keep a big jar of it in my fridge.  It's delicious flavoring.
 
2014-02-04 12:08:42 PM
FTFA

This is not how food is made.

news.bbcimg.co.uk
 
2014-02-04 12:08:58 PM
I don't do kimchi but do ferment lots of vegetables in brine. Cabbage, carrots, onions, ginger...lots of them.

www.perfectpickler.com

I use this type of a set up. Chopped cabbage, strips of carrot. chopped ginger, peppercorns, herbes de provence and strips of onion/ About 5 days in a dark cabinet, then refrigerate. I use it on sandwiches all the time. I use an airlock because I don't like inspecting the contents of a crock and skimming the top off. Not that that is a problem in 5 days...

And btw fermentation removes a lot of the gas problem and also apparently rebuilds the gut bacteria. I don't really care because DAMN it tastes good on a pastrami on rye.
 
2014-02-04 12:09:00 PM
Ah... yes!
Use a 5 gallon bucket.
Chop/fill bucket with cabbage
Have your friends fill the bucket with piss
Let ferment in cool area for up to ten days
Not enjoy.
 
2014-02-04 12:09:49 PM
Tastes like cold rotting garbage.
 
2014-02-04 12:11:04 PM

AverageAmericanGuy: My favorite recipe:

Name: Kimchi
Ingredients:
* One jar of kimchi

Steps:
1. Open jar of kimchi
2. Use a fork or chopsticks to pull kimchi out of jar. Place kimchi on plate
3. Close jar tightly

Enjoy!


Similar to mine, except:

Steps:
1. Open jar of kimchi
2. Use a fork or chopsticks to pull kimchi out of jar. Stand in front of open fridge, and stuff kimchi down face.
3. Close jar tightly
 
2014-02-04 12:11:11 PM

Dingleberry Dickwad: letrole: foreign people eat nasty shiat

Well at least you got your username right.


as did you

 
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