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(BBC)   Fark food thread: "The rise of kimchi." Share your recipies   (bbc.co.uk) divider line 208
    More: Cool, Ministry Of Agriculture, national symbols, boosting  
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3042 clicks; posted to Main » on 04 Feb 2014 at 11:51 AM (46 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



208 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
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

 
2014-02-04 12:11:58 PM  
If you don't like kimchi, you've either never had kimchi, or your palate stopped developing when you were three.

Man, I love me some good kimchi.
 
2014-02-04 12:12:17 PM  
Kim-cheese:

1 pack ramen (any flavor)
1/2 cup kimchi
1 slice American cheese

Prepare ramen as indicated on package. When done, mix in kimchi and cheese. Slurp.

/not fat
 
2014-02-04 12:12:40 PM  
Stop liking what I don't like!

/stamps feet
//microwaves chicken nuggets, douses them in ketchup

^^What most Farkers in this thread look like^^
 
2014-02-04 12:13:32 PM  

mistrmind: Clemkadidlefark: First Rule of Kimchi: Don't

And what is everyone's feelings on sauerkraut?   Really a European version of kimchi.


I love sauerkraut, and eat it in the same fashion as I'd eat kimchi.
 
2014-02-04 12:14:05 PM  
Its spelled Kim-Chee you dumb Americans.
 
2014-02-04 12:14:05 PM  
mistrmind:
And what is everyone's feelings on sauerkraut?   Really a European version of kimchi.

Sort of but really no.  Sauerkraut is very bland.  I never took to sauerkraut but I love kimchi.
 
2014-02-04 12:14:22 PM  
I had kielbasa on a roll with kimchi and red cabbage slaw for dinner last night.

Kimchi goes in my bloody mary, too, when I'm the one making them.
 
2014-02-04 12:14:24 PM  

The Irresponsible Captain: I tried it... It was good, but then I love Sauerkraut. A vinegar slaw and fries on your sandwich is good as well.


I love Sauerkraut but can't get into Kimchi.  And I'm generally a fan of Korean food. There's a restaurant down the street from me and I can eat the tiny side they give you... maybe I'll work my way up.


TheShavingofOccam123: I don't do kimchi but do ferment lots of vegetables in brine. Cabbage, carrots, onions, ginger...lots of them.

[www.perfectpickler.com image 393x509]

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.


OK, look... that's cool, and I'm totally a fan of dill pickles and sauerkraut.  I grew up with Polish grandmas, I kind of have to be.


But I still have to do this:


growthplates.files.wordpress.com
 
2014-02-04 12:14:54 PM  

The Goddamn Batman: Kimchi jigae is farking awesome. That is all.


At the bottom floor of where I work, there is a kimchi chiggae restaurant.  They make it thick with fatty meat and a pair of scissors.  Only 6,000 won.

Kimchi is intoxicatingly good, all varieties.

/Everyone in Korea brags that they make it by hand, then secretly by it at Lotte Mart
 
2014-02-04 12:15:46 PM  
You know Kimchi is actually the name and ultimately a metaphor for the midget Korean cabana-boy who works in the Hamptons, right?

Now, go read these posts again.
 
2014-02-04 12:16:24 PM  

whip-me-beat-me: Its spelled Kim-Chee you dumb Americans.


It's kimchi here in South Korea, unless I missed a joke, which is completely possible on this website.
 
2014-02-04 12:16:40 PM  

whip-me-beat-me: Its spelled Kim-Chee you dumb Americans.


No it's not. It's spelled 김치 .
 
2014-02-04 12:17:23 PM  
fark you Kimchi (and anyone that offers "yummy ways of serving" it).
 
2014-02-04 12:17:35 PM  

mistrmind: And what is everyone's feelings on sauerkraut?   Really a European version of kimchi.


Except for the chili. And fish.

But other than that, yeah, it's exactly identical...
 
2014-02-04 12:17:39 PM  

StreetlightInTheGhetto: The Irresponsible Captain: I tried it... It was good, but then I love Sauerkraut. A vinegar slaw and fries on your sandwich is good as well.

I love Sauerkraut but can't get into Kimchi.  And I'm generally a fan of Korean food. There's a restaurant down the street from me and I can eat the tiny side they give you... maybe I'll work my way up.
TheShavingofOccam123: I don't do kimchi but do ferment lots of vegetables in brine. Cabbage, carrots, onions, ginger...lots of them.

[www.perfectpickler.com image 393x509]

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.

OK, look... that's cool, and I'm totally a fan of dill pickles and sauerkraut.  I grew up with Polish grandmas, I kind of have to be.
But I still have to do this:
[growthplates.files.wordpress.com image 810x453]


I'm ashamed I didn't post it myself. I just watched it again a couple of days ago. It's either on Netflix or Amazon Prime. Portlandia, first episode, second season.
 
2014-02-04 12:17:45 PM  

whip-me-beat-me: Its spelled Kim-Chee you dumb Americans.


Can't tell if you're kidding (what with the 'its' and all) but it's spelled about a dozen different ways, including "throatwarblermangrove."
 
2014-02-04 12:18:07 PM  

gweilo8888: If you don't like kimchi, you've either never had kimchi, or your palate stopped developing when you were three.

Man, I love me some good kimchi.


Tasty, tasty kimchi!

And yes, there's something wrong with people who don't like kimchi.

Although, I have had bad kimchi.  It was vegetarian and WAY too fresh, I fixed it with some fish sauce and a few weeks out of the refrigerator.  Then it was good.
 
2014-02-04 12:18:45 PM  

whip-me-beat-me: Its spelled Kim-Chee you dumb Americans.


Do you mind telling us where you live?   Love, The Americans.
 
2014-02-04 12:19:40 PM  

Dingleberry Dickwad: letrole: foreign people eat nasty shiat

Well at least you got your username right.


It's an occupational surname.
 
2014-02-04 12:19:40 PM  
 
2014-02-04 12:20:18 PM  

someonelse: Can't tell if you're kidding (what with the 'its' and all) but it's spelled about a dozen different ways, including "throatwarblermangrove."


Horrible, tinny word. Kimchi, now there's a nice woody word.
 
2014-02-04 12:20:31 PM  

gweilo8888: whip-me-beat-me: Its spelled Kim-Chee you dumb Americans.

No it's not. It's spelled 김치 .


That too
 
2014-02-04 12:23:54 PM  
whip-me-beat-me
Its spelled Kim-Chee you dumb Americans.

You mean "it's", dumbass.

Also, it's not spelled any correct way in the Latin alphabet. Since the Koreans don't use a Latin alphabet or romanization of their language (like Vietnamese or the various Malay dialects of SE Asia), it really doesn't matter how Americans spell it out.

However, thanks for your input, genius.
 
2014-02-04 12:24:16 PM  
Kimchi is one of the few things that smells more foul going in the body than coming out of the body.
 
2014-02-04 12:24:40 PM  

CygnusDarius: Apparently vegan kimchi exists.


Vegan?  The black-sheep of eaters.
 
2014-02-04 12:24:40 PM  

Talawsohu: gweilo8888: whip-me-beat-me: Its spelled Kim-Chee you dumb Americans.

No it's not. It's spelled 김치 .

That too


I like 김치 in my 비빔밥
 
2014-02-04 12:25:41 PM  
I wish someone would actually post a kimchi recipe in a thread about posting kimchi recipes because I want to actually make some and the rest of you can fark off OMG U SUCK WELCOME TO FARRRRRRRK
 
2014-02-04 12:26:22 PM  
Kimchi or can be spelled Kim-Chee, which is how its spelled where I live. Kim-Chee is not spelled Kimchi in any eating establishment or store bought Kim-Chee. Dumb Americans.
 
2014-02-04 12:27:23 PM  
According to family lore, my grandpa used to make kimchi in the 1950s before anyone knew what it was. He had some friends that came back from the Korean war and told him about it and he started making it, burying mason jars in the backyard. Probably the only kimchi eater in 1950s Shaker Heights Ohio.

Of course he called it "spicy chinese sauerkraut". Grandma, mom, and my aunt would basically have to leave the kitchen whenever he unjarred the stinky stuff.
 
2014-02-04 12:27:58 PM  
This is weird, I just checked this kimchi book out from by library because I love the stuff:

http://www.chapters.indigo.ca/books/product/9781607743354-item.html? s_ campaign=goo-PLATest&gclid=CK7fp9H8srwCFQtgMgodQX0Azg

There's a kimchi marguerita in there, but it's mostly about various regional formulations and a lot of stews and braises where kimchi is served with or undermeath the main. 60 recipes and a lot of talky-talk, and there isn't really that much to say about Asian coleslaw.

But speaking as someone who both loves kimchi and understands why a lot of people think of its taste as fermenting garbage, kimchi is a minor ethnic pickled dish that most people hate. Like eggs or herring. And because one part kimchi will overpower however many parts of everything else you have with it or make with it, its use in cooking is pretty limitied. In fact, this fark thread may mark the high-water mark of its success in the west.
 
2014-02-04 12:28:31 PM  
Kimchi is the bomb!
 
2014-02-04 12:30:15 PM  

whip-me-beat-me: Kimchi or can be spelled Kim-Chee, which is how its spelled where I live. Kim-Chee is not spelled Kimchi in any eating establishment or store bought Kim-Chee. Dumb Americans.


I live in Anyang-si, Gyeonggi-do, Republic of Korea.  Where the hell do you live?
 
2014-02-04 12:30:47 PM  

whip-me-beat-me: Kimchi or can be spelled Kim-Chee, which is how its spelled where I live. Kim-Chee is not spelled Kimchi in any eating establishment or store bought Kim-Chee. Dumb Americans.


Troll alert.

MaliFinn: I wish someone would actually post a kimchi recipe in a thread about posting kimchi recipes because I want to actually make some and the rest of you can fark off OMG U SUCK WELCOME TO FARRRRRRRK


I cheat.  I buy a packet of kimchi seasoning at the grocery store and follow the instructions, adding salt and extra red pepper.
 
2014-02-04 12:30:57 PM  

SansNeural: Talawsohu: gweilo8888: whip-me-beat-me: Its spelled Kim-Chee you dumb Americans.

No it's not. It's spelled 김치 .

That too

I like 김치 in my 비빔밥


I love bibimbap.
 
2014-02-04 12:31:32 PM  
Go to Korean food place.

Place order for Monkfish Stew.

s3-media4.ak.yelpcdn.com
 
2014-02-04 12:31:49 PM  

SansNeural: I like 김치 in my 비빔밥


That's what SHE said.  Last night.
 
2014-02-04 12:32:00 PM  
I don't cook. However, Mrs ToMIG is Korean, so I'll get her recipes later today.
 
2014-02-04 12:32:09 PM  
i62.tinypic.com
 
2014-02-04 12:33:01 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!


Mine's a little easier: go to Korean BBQ restaurant. Order kim chi. Enjoy!

Actually, there's a Chinese restaurant near my office that serves great kim chi as a free appetizer, the way some Japanese restaurants serve edamame. We love it so much, we order a side dish of it with our meals.
 
2014-02-04 12:38:10 PM  
Somebody picked up a jar of Kimchi during a recent shopping trip and stuck it in the pantry.  I almost tried it this weekend but the jar said "keep refrigerated" and I wasn't sure if it had gone bad sitting at room temp for a month.  Is the "keep refrigerated" admonition just for after opening?  Should it be safe to eat?
 
2014-02-04 12:38:30 PM  
Spice and Garlic are fine. Im just not into sour/pickle/vinegar tastes.

Cabbage also sucks, but thats less of an issue than the sourness.
 
2014-02-04 12:39:50 PM  
So you didn't believe me? Take your hand and put it in my side.

i449.photobucket.com

fresh out of my fridge and onto the Intratubes. It's cabbage pr0n!

/those carrot slices are too thick though
 
2014-02-04 12:43:51 PM  
No.

/You can always tell the guys who have done Korea tours due to their wives packing that horribly smelling stuff.
//They eat alone.
 
2014-02-04 12:46:55 PM  
I declare Kimchi Party.
 
2014-02-04 12:47:13 PM  
Korean cuisine includes too many good things to confine the topic to just kimchi.  Some of my favorites:

Samgyetang ( 삼계탕 ) - not spicy good quite good, especially on a cold day.
Doenjang jjigae ( 된장 찌개 ) - also not really spicy but very traditional
Bulgogi ( 불고기 ) - nearly everyone foreigner's favorite korean meal (fire meat!).

I also miss late-night-after-drinking food truck fare.

Had a cold coming on one time and the guys at Samsung Heavy Industries I was working with noticed and took me out for a dinner they said would help.  Main dish was a piping hot and spicy hot soup-ish thing with vegetables and what was probably rings of pork intestine in it.  Ate several helpings of that and it was great.  Cleared up the cold too.  Wish I knew what the dish was called.
 
2014-02-04 12:48:24 PM  
When I used to live in LA, I'd go to the Korean market on Western near Hollywood.  They had all kinds of kimchi.. radish, cucumber, green onion, bean sprout.   Stuff was fabulous.  Put a little of that into some ramen noodles and I was good to go.  Now I live in podunk and only Wal-Fart carries it, and it's one brand. and it's just cabbage and not all that good.  Damn, now I'm going to have to order some to satisfy this craving.
 
2014-02-04 12:48:59 PM  

bborchar: Kimchi hot pots, kimchi ramen, kimchi fried rice...

I always keep a big jar of it in my fridge.  It's delicious flavoring.


We had a problem with our well last night- long story -but I had to ship the family off to her parents last night, so kimchi ramen it was. Tomorrow I'm making a roast and while my older son isn't into horseradish yet, he'll have kimchi with the beef. I think they go great together too...
 
2014-02-04 12:50:28 PM  

chapman: Somebody picked up a jar of Kimchi during a recent shopping trip and stuck it in the pantry.  I almost tried it this weekend but the jar said "keep refrigerated" and I wasn't sure if it had gone bad sitting at room temp for a month.  Is the "keep refrigerated" admonition just for after opening?  Should it be safe to eat?


I'm surprised it hasn't exploded yet.  I think it should be OK, though. If you do open it, do it over the sink, because it may bubble over.  Also, if it smells really horrible when you do get it open - it's probably just fine!
 
2014-02-04 12:53:04 PM  

The Irresponsible Captain: I tried it... It was good, but then I love Sauerkraut. A vinegar slaw and fries on your sandwich is good as well.


I am also a fan of sauerkraut, alone and on brats. Smothered in spicy mustard.

I've yet to try kimchi. There seem to be 2 opinions of those I have polled who've tried it:
1) OMG TEH YUCK
2) OMG TEH YUM

I'll have to try it, methinks.

/German
//likes German food
///mmmmm red cabbage
 
2014-02-04 12:53:28 PM  

chapman: Somebody picked up a jar of Kimchi during a recent shopping trip and stuck it in the pantry.  I almost tried it this weekend but the jar said "keep refrigerated" and I wasn't sure if it had gone bad sitting at room temp for a month.  Is the "keep refrigerated" admonition just for after opening?  Should it be safe to eat?


IDK. That'd be a tough one to open the jar and tell if it's good or not. LOL. I'd toss it and get another if its the plastic jar that you find in the refrigerated produce section. If it's in a glass jar with a metal lid, it would probably be okay, not really worth risk tho.
 
2014-02-04 12:54:28 PM  
Anyone who says "I like kimchi" or "I don't like kimchi" has never been to Korea!

I have had maybe 100 delicious kinds of kimchi, and adozen nasty ones.

It's like saying "I love kimbap" or "I hate kimbap"- since the name doesn't imply any specific ingredient or method of preparation, it's a bit like saying "I hate all foods". (And no, not all kimchi is fermented.)
 
2014-02-04 12:55:35 PM  

Trik: you guys should ask Ariel Tweto for her walrus flipper recipe


Oh, man alive, she's still around?

Not that I'm complaining. She's adorable. I'm just saying, Wipeout isn't really the place you expect someone to get discovered.
 
2014-02-04 01:01:01 PM  
scontent-b-dfw.xx.fbcdn.net
 
2014-02-04 01:02:38 PM  
May add a bit of wine to my braised cabbage dinner tonight, just to give it a little twang.
Can't go full Kimchi

Braised cabbage:
Slice the cabbage into wedges, arrange in 9x12 baking dish. Stick with a few toothpicks to hold together the wedges
Drizzle with olive oil.
Add One sliced sweet onion to dish
Add two or three chopped carrots
Salt and fresh ground pepper.
Add 1/3 to 1/2 cup veg or chicken broth. Use a bit of dry white wine as well if you want
Cover tightly, 375 for 45-60 min.
Uncover and turn wedges over (if you can) if no liquid left you can add a little more to cover the bottom and cook for another 20 minutes until lightly browned.

Serve warm or cooled.
 
2014-02-04 01:03:29 PM  

tripleseven: 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


I see you found the special ingredient in my secret recipe.
 
2014-02-04 01:04:30 PM  
I have been eating kimchi long before some pretentious foodies turned it into a fad food.  Long before Doctor Oz turned it into a superfood that will prevent disease as it is filled with beneficial bacteria.  Then again, I'm Korean, so I pretty much have it every day.
In fact, I had some earlier today, as it was my dad's birthday.  Well, an early celebration as it is snowing right now and well, driving is not going to be a biatch tomorrow.
 
2014-02-04 01:06:15 PM  

Speef: Anyone who says "I like kimchi" or "I don't like kimchi" has never been to Korea!

I have had maybe 100 delicious kinds of kimchi, and adozen nasty ones.

It's like saying "I love kimbap" or "I hate kimbap"- since the name doesn't imply any specific ingredient or method of preparation, it's a bit like saying "I hate all foods". (And no, not all kimchi is fermented.)


In fairness, even here, kimchi (without adjective) is assumed to be cabbage kimchi.  Add a word to get all the other types.  Technically, you are correct.

/although kimbab just means rice roll
 
2014-02-04 01:06:48 PM  
i just get these at this asian market near me.  i just follow the directions on the back.  works well so far.

ecx.images-amazon.com
and these too, even though its just flavoring.

img.fark.net
 
2014-02-04 01:07:35 PM  
I make my own using this recipe from Fine Cooking.
Gives me an excuse to make bulgogi. Otherwise, when you get home late and you don't feel like making a whole meal, adding kimchi to a bowl of rice and topped with a poached egg makes me a happy boy.
Oh, and when the kimchi gets really old and stinky, chopping it up to make kimchi fried rice.
 
2014-02-04 01:07:43 PM  
Replace Kimchi chili powder with Old Bay seasoning. Serve with sardines in mustard sauce. Eat outside, so it doesn't stink up the house. Awesome.
 
2014-02-04 01:08:39 PM  
SansNeural:
I also miss late-night-after-drinking food truck fare.

I haven't been to Korea in almost 20 years, and I still fantasize about the stuff from those fried-things pushcarts.  I think they put heroin in the breading.
 
2014-02-04 01:10:35 PM  

SansNeural: I also miss late-night-after-drinking food truck fare.


I remember stumbling out of a bar in Hongdae one night and getting street food from the guy who'd set up shop right in front of said bar, thinking, "This guy is a genius."
 
2014-02-04 01:10:41 PM  
Never had it, but always willing to try something new. I keep seeing people say they mix it with ramen. Would that be drained ramen noodles mixed with the kimchi, or mix it into the broth?
 
2014-02-04 01:11:19 PM  
I've tried using sriracha as a shortcut for homemade kimchi, since it's basically just chilies and garlic and fermentable sugars anyway.  Worked pretty well.

Would probably also work well with sambal oelek or any other prepared chili sauce.
 
2014-02-04 01:13:05 PM  
It's good stuff, and there are a lot of health benefits for probiotics and for eating cabbage and other veggies. However, don't eat a whole lot of it. There are very high rates of stomach and esophageal cancer in countries that eat a lot of fermented vegetables.

/make my own sauerkraut
 
2014-02-04 01:13:39 PM  

Speef: Anyone who says "I like kimchi" or "I don't like kimchi" has never been to Korea!

I have had maybe 100 delicious kinds of kimchi, and adozen nasty ones.

It's like saying "I love kimbap" or "I hate kimbap"- since the name doesn't imply any specific ingredient or method of preparation, it's a bit like saying "I hate all foods". (And no, not all kimchi is fermented.)


No, saying "I hate/love XXX type of food"  and "I hate/love all foods" are not the same at all.  I get your point but you made it poorly.
 
2014-02-04 01:16:53 PM  

BravadoGT: [i62.tinypic.com image 850x680]


I tried to post this but it said the file was too big....

/cornering the coleslaw market
 
2014-02-04 01:25:37 PM  
I cook a ton of Korean food. But when it comes to good old fashioned cabbage kimchi my recipe is the same all the time.

1) Pick up phone
2) Dial Mother in Law
3) Beg furiously for her to send me kimchi
D) Thank her and wait for the mail to arrive a couple days later

Gatdamn that woman makes the best kimchee!


Also Whoever upthread mentioned Kimchee Jigae you go to hell and go now! Now it is all I want for lunch and I get to have a salad from Wal MArt
 
2014-02-04 01:26:06 PM  
For those who tried it and hated it -- you very well may have eaten some that was made by a n00b and not an experienced kimchi chef.  Try it again, but on an Asian buffet...you will se the difference.

Kimchi, made properly, does NOT taste bad.  Yes, it's fermented but fermented does not need to taste bad if someone knows what they are doing.

ANYONE WANTING TO LOSE WEIGHT:  This stuff is a godsend!  It's very tasty, extremely low in calories, no fat, almost no carbs, and is a bowl of spicy, crunchy, awesomeness that you can eat all day and still lose weight.  As an experiment I tried it and had it for two meals a day -- eating all I wanted, and lost 25 pounds in about 4 months.  Now, I crave the stuff.

Mine I made at home was ok...but not stellar.  I made a deal with the owner of the Chinese Buffet in town and buy it a gallon at a time.   Nom, nom, nom,nom,nom.
 
2014-02-04 01:27:48 PM  
A food thread on a Tuesday?  And a theme I've never tried preparing?  Cool.  Bring on the recipes. Got the copy/paste fingers all loosened up.

Took the youngest to a Korean place in town and she wouldn't order anything she couldn't recognize.  She got the bulgogi and I had bibimbap with the extra hot kimchi.  She tasted out of my bowl and graciously decided I could go ahead and enjoy the rest of it.
 
2014-02-04 01:27:50 PM  

phlegmmo: What's a recipie?



It's kimchi baked into a flaky crust.
 
2014-02-04 01:30:29 PM  
I hate cabbage.  Vile weed.

However there is a type of non-cabbage kimchi I enjoy and that's the one made with white radish.
 
2014-02-04 01:31:03 PM  

missmez: Speef: No, saying "I hate/love XXX type of food"  and "I hate/love all foods" are not the same at all.  I get your point but you made it poorly.


 Obviously they're not the same. The difference arises from the fact that kimchi is not one type of food; it can contain anything and be made a jillion ways. Maybe an easier-to-understand analagy would be "I love/hate sandwiches", though that doesn't really work, since one might assume that the speaker likes/dislikes bread.
 
2014-02-04 01:31:19 PM  
I like kimchi but not sauerkraut.  I think it's because the spiciness overpowers the texture.

Kimchi is another of those things like Cincinnati chili or Rush, in that there is absolutely NO middle ground.  You either really, really like it, or you really, REALLY, REALLY hate it.

/Seoul Garden in Cuyahoga Falls FTW
 
2014-02-04 01:33:23 PM  

sovietski: The Irresponsible Captain: I tried it... It was good, but then I love Sauerkraut. A vinegar slaw and fries on your sandwich is good as well.

I am also a fan of sauerkraut, alone and on brats. Smothered in spicy mustard.

I've yet to try kimchi. There seem to be 2 opinions of those I have polled who've tried it:
1) OMG TEH YUCK
2) OMG TEH YUM

I'll have to try it, methinks.

/German
//likes German food
///mmmmm red cabbage



Personally, I'm generally a fan of fermented foods but just haven't found a kimchi that I can stomach.
I'm willing to try it again but am in no hurry to do so.
 
2014-02-04 01:33:24 PM  

Kygz: fark kimchi, they serve that shiat even for breakfast


Yeah, it's good. My usual breakfast is a cup of black rice with two poached eggs and a cup of kimchee all mixed up. Quick and easy!
 
2014-02-04 01:33:36 PM  
I think "classic" kimchi is made with a paste of rice flour, but I almost never have that around.  This "quickie" kimchi is pretty good though:

Cut one head of napa cabbage into pieces so it will all fit into a big bowl.  Add water to cover the cabbage and add between 1/4 cup and 1/2 cup of salt.  Mix well and allow to soak for at least two hours.  Soak longer if you like it, I usually forget about it until much later.  Drain cabbage and rinse well.

Make paste from 1/4-1/2 cup korean red pepper flakes, 1/4 cup of fish sauce (or less), 1 tablespoon of sugar, and warm water until it is stirrable.  Add 3-4 sliced green onions, a handful of shredded carrot, and several good tablespoons of minced garlic.  You can add greens if you like, I have had good success with mustard greens and collard greens (shut up).  Mix the vegetables and the paste with the cabbage and mix until it's all coated.

Place the mixture into a sealable bowl, and press down to make sure the cabbage is all packed together as you add it.  Seal the top, and leave it at room temperature for 24 hours.  Taste after that.  If it tastes good, put it in the refrigerator and enjoy.  If it's not fermented enough for you, leave it out longer, and repeat the taste test.
 
2014-02-04 01:33:41 PM  

eyeq360: I have been eating kimchi long before some pretentious foodies turned it into a fad food.  Long before Doctor Oz turned it into a superfood that will prevent disease as it is filled with beneficial bacteria.  Then again, I'm Korean, so I pretty much have it every day.
In fact, I had some earlier today, as it was my dad's birthday.  Well, an early celebration as it is snowing right now and well, driving is not going to be a biatch tomorrow.


I'll be stopping by next time I go through your area.

Loucifer: Replace Kimchi chili powder with Old Bay seasoning. Serve with sardines in mustard sauce. Eat outside, so it doesn't stink up the house. Awesome.


Is that a joke? Because I actually think that sounds interesting.
 
2014-02-04 01:38:14 PM  

Huggermugger: It's good stuff, and there are a lot of health benefits for probiotics and for eating cabbage and other veggies. However, don't eat a whole lot of it. There are very high rates of stomach and esophageal cancer in countries that eat a lot of fermented vegetables.

/make my own sauerkraut


there's there is this on aldehydes produced in food fermentation...

http://oneradionetwork.com/latest/risks-and-benefits-of-fermented-foo d s-consumption-article/

I knew my love of fermented food would bite me in the ass...or stomach.

/I used to avoid aldehydes when I brewed ale at home
 
2014-02-04 01:38:21 PM  

mistrmind: CygnusDarius: Apparently vegan kimchi exists.

Vegan?  The black-sheep of eaters.


Well, what sauce goes well with mutton?.
 
2014-02-04 01:47:03 PM  

RexTalionis: Clemkadidlefark: First Rule of Kimchi: Don't

It's not significantly different or taste weirder than sauerkraut on hot dogs.


In fact, that's one of the best uses for it, besides eating straight.

Even better if one of these:

www.onlyfromhawaii.com
 
2014-02-04 01:52:19 PM  
The best I've had in Maryland is the kimchi made fresh in the H Mart Asian supermarkets.  Cucumber is best, but the cabbage is very good too.  Wouldn't think of buying canned any longer.
 
2014-02-04 01:53:45 PM  

flux: I had kielbasa on a roll with kimchi and red cabbage slaw for dinner last night.

Kimchi goes in my bloody mary, too, when I'm the one making them.


I never thought of Kimchi in bloddy mary. Now I have to try that!

People putting down kimchi sound like they are not aware of the differnt types of kimchi that exist. It's not all spicy or pungent, but the spicy pungent stuff is awesome. I made some water kimchi that turned out great and used the liquid to make dongchimi gooksu. Turned out amazing. Took recipe from a website.

I love how foodie is the go-to insult in fark food threads where hipster would be in fark music threads.
 
2014-02-04 01:53:55 PM  

whip-me-beat-me: Kimchi or can be spelled Kim-Chee, which is how its spelled where I live. Kim-Chee is not spelled Kimchi in any eating establishment or store bought Kim-Chee. Dumb Americans.


Ah, so you're trolling.

http://www.google.com/trends/explore#q=%2Fm%2F018dz_%2C%20kim-chi%2C %2 0kimchee%2C%20kim-chee&cmpt=q

noblepig.com
www.cestlavegan.com
steamykitchen.com
www.ramenplace.com
www.asianfoodgrocer.com

Shall I go on?
 
2014-02-04 01:56:37 PM  

BravadoGT: [i62.tinypic.com image 850x680]


Beat me to it
 
2014-02-04 01:58:21 PM  

rockradio1: Try it again, but on an Asian buffet...


...AND you've outed yourself. Nobody who knows anything about actual Asian food says the word buffet, except as an insult.
 
2014-02-04 01:59:42 PM  
Everybody makes fermented food. Why is there such a specific highlight on kimchi?

We have fermented cucumber and call them pickles (eat them with sandwiches). West Europe has sauerkraut (eat with everything). India has achars and chutneys (eat with everything). The middle east market has half an isle of fermented vegetables section (almost as big as the olives section).

Technically, yogurt and chocolate are also fermented foods.
 
2014-02-04 01:59:54 PM  

Gosling: Trik: you guys should ask Ariel Tweto for her walrus flipper recipe

Oh, man alive, she's still around?

Not that I'm complaining. She's adorable. I'm just saying, Wipeout isn't really the place you expect someone to get discovered.


Only place I've seen her is Craig Ferguson a few times and on Letterman once

And yes she is adorable in a chatterbox mini tsunami kinda way

She eats some questionable foods though
 
2014-02-04 02:01:24 PM  

gweilo8888: ...AND you've outed yourself. Nobody who knows anything about actual Asian food says the word buffet, except as an insult.


I don't know.   In Asia, you can get pretty damn good food at a buffet.  It's a pretty common upscale restaurant type in Korea, at least.
 
2014-02-04 02:01:35 PM  
Variants on pickled (i.e. preserved) cabbage and other veggies are universal.  (And by "universal," I only mean the galactic boundaries, as maintained by the Federation.)  Picked up a jar of a mustard/vinegar-based product with the "Slawsa" label in the grocery store recently that's pretty tasty.  Made in Tennessee.

/I think Tennessee is still within those boundaries maintained by Starship Command...
 
2014-02-04 02:02:12 PM  
My current:

3.bp.blogspot.com
 
2014-02-04 02:06:53 PM  

TheShavingofOccam123: Sure...


You'll note I never claimed it wasn't spelled that way. Really, I was only aiming to disprove this claim:

"Kim-Chee is not spelled Kimchi in any eating establishment or store bought Kim-Chee."

As I showed, plenty of store-bought kimchi (in fact, most, in my experience) is spelled kimchi. And the same is true of kimchi on a menu, although it's not typically listed on the menu in Korean restaurants because banchan are brought to the table without needing to be ordered in most establishments.)

As for "dumb-ass Americans", if anything, "kim-chee" is a backwards American spelling. I grew up in Asia, and have lived on three continents. I am aware there is no "correct" spelling of a transliterated word, but kimchi is far and away the most common spelling, and if there's anywhere that "kim-chee" seems particularly popular, it's America.
 
2014-02-04 02:10:31 PM  

redrumten: I never thought of Kimchi in bloddy mary. Now I have to try that!


I snagged it from Tasty n' Sons in Portland, OR, which has a hell of a mary menu. My go-to is the Lady Vengeance: old overholt rye, tomato, kimchi juice, lime and fish sauce with chili salt on the rim and a big skewer of kimchi on top of the glass. I usually make my bloody mary with gin, but I might start making them with rye to see if I can get the same results at home.
 
2014-02-04 02:11:51 PM  

Skleenar: I don't know.   In Asia, you can get pretty damn good food at a buffet.  It's a pretty common upscale restaurant type in Korea, at least.


They exist, sure, but I wouldn't call them "upscale". They can certainly be tastier than they are here, though.

/only great buffet I've ever had isn't what you'd call a buffet in the traditional sense of the word. It's a Korean BBQ place on Sai Yeung Choi St. in Hong Kong, where most of what's on the buffet is raw, kept properly cold, and in proper Korean BBQ style you cook it yourself.
//and the reason it works is because you cook it yourself
///buffets fail in general because the food is either luke-warm, dried-out, or both. You can't keep cooked food at a proper serving temperature for any length of time without ruining it, and buffets ruin cooked food.
 
2014-02-04 02:12:33 PM  
Mmmm.....Kimchi.  It was my favorite part about living in Korea.  So many different varieties.  My favorite is the radish Kimchi.  I like Kimchi that is slightly sweet also.  I had some delivered mail order once from Hmart and the neighbors called me saying there was a "something dead" smell coming from my house.
 
2014-02-04 02:21:55 PM  

gweilo8888: TheShavingofOccam123: Sure...

You'll note I never claimed it wasn't spelled that way. Really, I was only aiming to disprove this claim:

"Kim-Chee is not spelled Kimchi in any eating establishment or store bought Kim-Chee."

As I showed, plenty of store-bought kimchi (in fact, most, in my experience) is spelled kimchi. And the same is true of kimchi on a menu, although it's not typically listed on the menu in Korean restaurants because banchan are brought to the table without needing to be ordered in most establishments.)

As for "dumb-ass Americans", if anything, "kim-chee" is a backwards American spelling. I grew up in Asia, and have lived on three continents. I am aware there is no "correct" spelling of a transliterated word, but kimchi is far and away the most common spelling, and if there's anywhere that "kim-chee" seems particularly popular, it's America.


It's not just spelling we Americans fark up. We slaughter French. Forte, as an example.

/there was a native French speaker on Jeopardy who pronounced "Bastille" correctly. The judges had to stop tape and sort it out.
 
2014-02-04 02:22:40 PM  

Rosyna: mistrmind: And what is everyone's feelings on sauerkraut?   Really a European version of kimchi.

Except for the chili. And fish.

But other than that, yeah, it's exactly identical...


The chili and the fish are the good part.
 
2014-02-04 02:30:25 PM  
Not all kimchi has to be pickled this and that.

2 bags spinach leaves
sesame seeds
sesame oil
water
pot
strainer
paper towels
closed container (like Tupperware)

1. Boil water in pot.
2. Dump spinach into water.
3. Leave in pot until the water is boiling again.
4. As soon as the pot is boiling again, dump contents of pot into strainer (obviously over something that you can dump water into like a sink).
5. Take 4 paper towels (double if they're thin) and place spinach into 4 divided sections onto each towel (so 1/4 of contents per paper towel).
6. Fold paper towel over spinach.
7. Over sink again, press paper towel with hands on each side. Basically you are wringing the remaining water out of the spinach. Repeat for all 4.
8. Place all spinach into container.
9. Apply sesame oil (about a tsp. A little goes a long way).
10. Add sesame seeds.
11. Close container.
12. Shake.
13. Serve.

Can be served immediately or stored. Can be served at room temp. Also note the consistency of boiled spinach is nothing like the dry leaves that you started with. It'll be "stringy." Goes great on bulgogi with some gochujang.

/Still likes radish, cabbage and cucumber pickled kimchis.
//Yet hates regular dill pickles. Go figure.
 
2014-02-04 02:31:08 PM  
Straight from the jar. I also like pickled red cabbage, especially the stuff my mum used to make.
 
2014-02-04 02:34:48 PM  
I get kimchi at the local Korean supermarket. I found that the American-made kimchi in the organic section at the grocery is an abomination. Kimchi is great on a tuna salad sandwich.
 
2014-02-04 02:36:07 PM  
I'm convinced that the smell of korean cuisine is a primary cause of eye squintiness.
 
2014-02-04 02:36:50 PM  

rockradio1: As an experiment I tried it and had it for two meals a day -


My God, man! I hope you kept some spare pants on hand AT ALL TIMES.
 
2014-02-04 02:38:35 PM  
When I was growing up in Eastern Europe, when you entered an apartment building you could smell sauerkraut from the moment you entered the building.  Most families made their own sauerkraut.  They would keep a wooden barrel for that purpose, when the cabbage was finished fermenting they would move it to a balcony.  I mean, the smell was strong and who wants to live next to sauerkraut barrel whole winter.
 
2014-02-04 02:41:18 PM  
I like Kimchi, but I like natto also.
Two great tastes that taste great together?
No, not really.
Kimchi: Finely Slice three large cabbages, add 1 bottle green chilli sauce.
Put in wooden pickle barrel(small)
Add 1 beer(your choice).
Nail top onto barrel.
Wait.
Wait some more.
3 weeks later.
Open barrel.
Inhale.
Pass out.
Put in bowl.
Add fillets if desired.
Warm in microwave.
Enjoy!
Caution: No open flames in home for at least two days after eating.
 
2014-02-04 02:41:57 PM  

Genju: Not all kimchi has to be pickled this and that.

2 bags spinach leaves


Sounds good.  Also sounds like you forgot to mention salt.

AxemRed: Kimchi is great on a tuna salad sandwich.


I'm going to have to try this.
 
2014-02-04 02:45:34 PM  

SansNeural: Genju: Not all kimchi has to be pickled this and that.

2 bags spinach leaves

Sounds good.  Also sounds like you forgot to mention salt.



If you add salt (I don't because this usually combines with another food that may be salty) be sure to add it at the shake step. I'm not sure what adding salt will do during the boil and straining.
 
2014-02-04 02:45:46 PM  
Great on grilled cheese too, try a lower salt cheese like muenster.
 
2014-02-04 02:47:09 PM  
I forgot 1/2 cup salt.

Check Jones Soda company to see if they have Kimchi Cola yet.
 
2014-02-04 02:49:12 PM  
My recipe:

1 - quart jar half filled with gasoline
5 - Anchovies
1fl oz - sulfuric acid
2 - Phenergran suppositories
1 or 2 wash cloths (clean optional)

What? The result is the same and you need not wait for the ferment.
 
2014-02-04 02:54:05 PM  

TheShavingofOccam123: I don't do kimchi but do ferment lots of vegetables in brine. Cabbage, carrots, onions, ginger...lots of them.

[www.perfectpickler.com image 393x509]

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.


Damn! THAT will solve the overflow problem nicely. Thanks!

(Make my own, but rarely follow a "recipe". Yum!!!!)

OK, here's one:

Take kimchi juice, and pour it over bean sprouts. Let them set for an hour or three; they'll go soft in a couple days, and you want them crunchy. And spicy. And REALLY nutritious!
 
2014-02-04 02:57:29 PM  
Another thing I like to do with my leftover kimchi is this:

Make 2-3 cups rice in rice cooker. I prefer sushi rice because of the consistency.
Layer baking sheet with half of the rice.
Place kimchi on rice (stay away from the edges).
Cover kimchi with second half of rice.
Bake at 300 degrees for 10 minutes.

It'd be inaccurate to call this Kimchi Bokkeumbap as that recipe generally calls for fried rice and this isn't fried. Works better with the fermented kimchis most people commonly know.

Now for a joke: Kimchi Jjigae

Throw all meat and kimchi leftovers in your fridge into giant pot.
Boil.
Serve.

:)
 
2014-02-04 03:01:55 PM  
Made these for the super bowl this year, it's a riff on Momofuku's pork buns that I call Pork belly sliders:
What you need for ~40 sliders:

Pork Belly:

1 skinless ~3lb slab of pork belly
1/4 cp Sugar
1/4 cp Kosher salt

Biscuits:
triple batch of
Smitten Kitchen Maple Bacon Biscuit recipe, available here:
http://www.jasonandshawnda.com/foodiebride/archives/14905/

Pickles:
4-8 cloves garlic, sliced
4 radishes, sliced thinly
~1 lb carrots, julienned (cut into match sticks)
1/2 cp rice vinegar
1 cup hot tap water
6 tbsps sugar
1 tbsps salt

Bok Choy:
~8 bunches baby bok choy (40 leaves), separated and rinsed
1/3 cup olive oil
1/3 cup rice vinegar
2 tbsps soy sauce
1 tbsps sriracha

Kimchi Mayo
>1 cup spicy kimchi
1/2 cup mayo
3-4 tbsps sriracha

Start 3-4 days before you want to have these.

Make the pickles. Mix the hot water, vinegar, salt and sugar in a mixing cup, then pour over the cut up carrots, radishes, and garlic. Let sit in the fridge for at least 24 hours. They will be best after 4 days and will keep for a few weeks.

Put the pork belly in a roasting dish that just barely fits it. Rub the pork belly with a mixture of the sugar and salt and discard the extra rub. Wrap the whole thing tightly with plastic wrap and then let it sit for at least 6 hours, and less than 24 hours. Preheat and oven to 450 deg F, drain any liquid from the roasting dish and wipe down the dish and the pork belly. Roast at 450 deg F for 1 hour, fat side up. Baste with drippings after 30 min. After the hour or when the belly looks golden brown and delicious, turn the heat down to 250 deg F and continue roasting for another 60 to 75 min basting occasionally , until the belly feels like a down pillow to the touch. Remove the belly from the roasting pan, wrap tightly, and refrigerate until cold so it is easier to cut.

Make the biscuit dough while the belly is cooling and divide it into 3 parts, this should take you about 10-30 min depending on skill. Roll each part of the dough out to ~1/2 inch thick rectangle and cut into ~2 inch squares. Bake the biscuits, then let them fully cool before splitting each of them in half. While you are baking the biscuits, make the kimchi spread.

Puree kimchi in a food processor until smooth, then add sriracha and mayo and puree further to combine. Let sit for flavors to combine for at least 1 hour in the fridge.

For the bok choy, Preheat your oven to 450 deg F. Mix up the vinegar, oil, sriracha, and soy sauce then toss the dressing with the bok choy leaves. Arrange the leaves in a single layer on a roasting pan and roast at 450 until slightly charred and wilted.

Right before assemble, cut the pork belly into 1/4 inch thick slices, two inches long

Now it's time to assemble, this works best with 2 people to make it go fast, assembly line style:

Take a split biscuit, spread kimchi mayo on both sides of the biscuit, put ~1 tbsp pickles onto the bottom biscuit, top with a pork belly piece that fits the biscuit, top with a bok choy leaf, then add a dab of sriracha and top with the biscuit top. Put a toothpick through the entire thing, serve at room temperature and enjoy. If anyone wants, I can post a picture of the completed sliders.
 
2014-02-04 03:10:10 PM  

nekom: Cabbage can go straight to hell.  Cucumber kimchi, now THAT is delicious.


I definitely want to try cucumber kimchi.

/can't do spicy foods well, but a dumbed-down version for the weird Western chick sounds amazing
//Plus...garlic
 
2014-02-04 03:12:48 PM  
2.bp.blogspot.com
 
2014-02-04 03:14:51 PM  

Mr. Vicarious: If anyone wants, I can post a picture of the completed sliders.


Yes, please.
 
2014-02-04 03:18:45 PM  

PsiChick: nekom: Cabbage can go straight to hell.  Cucumber kimchi, now THAT is delicious.

I definitely want to try cucumber kimchi.

/can't do spicy foods well, but a dumbed-down version for the weird Western chick sounds amazing
//Plus...garlic


They make one with scallions too that is very good...
 
2014-02-04 03:20:20 PM  

poot_rootbeer: [2.bp.blogspot.com image 480x360]


cannot believe it took this long
 
Ant
2014-02-04 03:28:07 PM  

Skyday: FTFA

This is not how food is made.

[news.bbcimg.co.uk image 624x351]


Looks like the QA department at most medium to large food production facilities.
 
2014-02-04 03:32:50 PM  
Conversation between my Korean wife and her coworker:

"Do you eat Kim Chi for breakfast?"

"Don't be silly, of course not... we eat Kim Chi with breakfast."

Seriously though, it's strong garlicky taste enhances and breaks up the monotony of almost any savory food.
 
2014-02-04 04:03:05 PM  
CSB:  When my wife and I were house-hunting about 14 years ago, the area we were looking in borders and overlaps LA's Koreatown, so a number of the houses we visited were owned by Koreans.  We could tell even if the sellers weren't home. In fact, we could tell even if the sellers had entirely vacated the house and there wasn't a stick of furniture or a shred of decoration in the place.

The Ghost of Kimchi Past takes a loooooong time to depart a place.
 
2014-02-04 04:14:17 PM  
If you live in Seattle, and don't feel like driving up to Shoreline for decent Korean food you should make your way over to The Kimchi House on about NW 58th Street and 24th Avenue NW in Ballard, right next to the Wingmasters sports bar and the Java Bean Coffee House.  They make about eight different varieties of kimchi in-house and some really good Korean food, and the prices are ridiculously cheap.  You can get a variety of beverages there, including pint bottles of Shoju for about $10.  Definitely worthy of investigation.
 
2014-02-04 04:17:03 PM  
1. Go to the local Korean mom-n-pop diner
2. Order dol sot bibimbap, served with an array of kimchi
3. Eff it, now I'm too hungry to go on with this...
 
2014-02-04 04:17:39 PM  
HIPSTERS!
 
2014-02-04 04:19:14 PM  
www.lolz.se
 
2014-02-04 04:21:15 PM  

Zugarific: I find it goes best with a garbage can outside of smell radius


1.bp.blogspot.com
 
2014-02-04 04:21:39 PM  

leonel: HIPSTERS!


Yes, only hipsters like good food...
 
2014-02-04 04:37:58 PM  

beezeltown: 1. Go to the local Korean mom-n-pop diner
2. Order dol sot bibimbap, served with an array of kimchi
3. Eff it, now I'm too hungry to go on with this...


Array of kimchi?  Or banchan?
 
2014-02-04 04:58:02 PM  
Korean gf would throw some kimchi (didn't autocorrect) in a saucepan with some water and a couple beef patties. Some of the best soup I've ever had.

Can't remember what it's called but there is a soy bean curd dish that smells a gazillion times worse than kimchi (I don't think it smells bad) but still tastes great. S. Korea is a place I want to go back to just for the food.
 
2014-02-04 05:29:25 PM  

leonel: HIPSTERS!


Well I guess I've been a hipster for 46 years then.
 
2014-02-04 05:49:41 PM  
Mmm.   I have a jar of homemade tucked in the back corner of the fridge.  I wish I could buy decent stuff locally, but this thread has me browsing Amazon.

To the dumbasses calling "New food trend" or "Hipsters" : American GIs brought this delicious stuff home with them many decades ago.  Often with new wives.
 
2014-02-04 05:51:43 PM  
rillettes


I make my own using this recipe from Fine Cooking.
Gives me an excuse to make bulgogi.

Would love that recipe (bulgogi).
 
2014-02-04 06:11:43 PM  

BoothbyTCD: leonel: HIPSTERS!

Yes, only hipsters like good food...


Who's talking about good food? We're talking about kimchi here.
 
2014-02-04 06:57:08 PM  

maniacbastard: Go to Korean food place.

Place order for Monkfish Stew.

[s3-media4.ak.yelpcdn.com image 535x400]


OK, that looks like GOD. And monkfish? I'll eat it any way available!
 
2014-02-04 08:02:38 PM  
14-16 oz. jar kimchi
2-3 cups cooked rice, preferably leftover and chilled
4 eggs
can of Spam or cup of cooked ham cut into strips

I had a Korean friend in grade school, and her grandma (who lived with them) used to make kimchi fried rice for us sometimes after school.

Drain the kimchi, saving the juice in a cup.  Chop the kimchi and fry it in a wok for a few minutes.  Cut Spam into strips and fry it with the kimchi until it sizzles.  Then throw in a few cups of cooked rice and stir.  Meanwhile, scramble the eggs separately in a small pan, and then add to the rice and combine.  Finish by pouring the juice over the whole works right before serving.

Thirty years later, and I still make this for myself for breakfast at least once a week.
 
2014-02-04 08:13:13 PM  
This thread stinks.
 
2014-02-04 08:40:11 PM  
김치 맛있어요!

I've never tried making it though. I used to buy it in Homeplus. Apparently, this loses you Korean points. You should only eat kimchi that has been made by your grandmother to a secret 200-year-old recipe. I tried to explain that both my grandmothers were dead.  This was no excuse.
 
2014-02-04 08:49:58 PM  
farm8.staticflickr.com

My Kimchi lesson in North Korea. I love the huge jars that this stuff is buried in. Some incredible tasting recipes.
 
2014-02-04 09:02:26 PM  

AverageAmericanGuy: This thread stinks.


Take your shoes off and check your feet.  It's either that or the kimchi or maybe the bag of Fritos you have open.
 
2014-02-04 09:13:57 PM  
Had some Kimchi in Japan, was awesome, but not as awesome as some bits of Yakitori...
 
2014-02-04 09:15:21 PM  
I tell ya, Fark is going to make a cookbook with your recipes.
 
2014-02-04 09:45:57 PM  
The BEST Kimchi recipe!!!

Step one: Avoid.
 
2014-02-04 10:12:01 PM  
Clemkadidlefark:
2014-02-04 12:04:26 PM
First Rule of Kimchi: Don't

Dennis_Moore:
2014-02-04 09:45:57 PM
The BEST Kimchi recipe!!!

Step one: Avoid.


You're late.
You didn't read the thread.
If your only contribution is [late] hate then fark off.
 
2014-02-04 10:30:42 PM  

SansNeural: Mr. Vicarious: If anyone wants, I can post a picture of the completed sliders.

Yes, please.


i.imgur.com
 
2014-02-04 10:38:45 PM  
Kimchi really is the perfect utility food. Not just healthy and delicious, but you can put it in any dish to tang it up. Scrambled eggs? Yup. Spaghetti? Hells yeah! My favorite bar food in Seoul was fired tofu and kimchi. It's easy enough to make.

Fried Tofu and Kimchi
1 cup of cabbage kimchi, roughly chopped into 1 inch pieces
1 block tofu
2 tsp vegetable oil
1 tsp sesame oil 
1/4 cup rice wine vinegar
1 tsp sugar
3 garlic cloves, minced
1 tsp soy sauce
1 tsp sesame seeds

Slice tofu into 1/2-inch thick slices. Heat oil, stir-fry kimchi for two minutes or until it changes color. Toss in tofu, fry on each side until it's light gold, then toss in other ingredients. fry for one minute. and drain. Num, num, num!
 

For my fellow lived-in-Korea Farkers, anyone remember the fried egg sandwich lady around Hooker Hill in Itaewon? I enjoyed her wares on many a morning-after-the-night-before. Perfectly toasted bread, ketchup and just fried enough egg. Heaven!

I'm lucky enough to live in Northern Virginia within an easy drive of an H-Mart where I can get my Korean food fix, but I'd love to go back to Seoul for some
떡볶이or파전
 
2014-02-04 11:28:19 PM  
gweilo888 Shall I go on?

No But I can,
img.fark.netimg.fark.netimg.fark.netimg.fark.net
 
2014-02-05 12:18:55 AM  

whip-me-beat-me: gweilo888 Shall I go on?

No But I can,
[img.fark.net image 260x194][img.fark.net image 275x183][img.fark.net image 194x260][img.fark.net image 240x229]


You mean when you translate from languages with different alphabets you end up with multiple spellings for the same word!!1
 
2014-02-05 12:22:41 AM  
Gee, thanks, subs.
The memory of my kimchi vomitcano had just started fading.

/Allergic to cruciferous everything.
 
2014-02-05 12:25:55 AM  

whip-me-beat-me: No But I can,
[img.fark.net image 260x194][img.fark.net image 275x183][img.fark.net image 194x260][img.fark.net image 240x229]


Now point me to where I said that "kim-chee" was not a legitimate (if lesser-used) spelling.

Because I can point you to where you said:

"Kim-Chee is not spelled Kimchi in any eating establishment or store bought Kim-Chee"

...which I have 100% proven wrong. You said it right here. Care to admit you were wrong, or just post a totally irrelevant response that completely ignores how much you fail at life?
 
2014-02-05 03:30:26 AM  

KIMCHI GIRL LEE DA-HAE

img.fark.net

 
2014-02-05 06:26:58 AM  
Keep in mind that in Korea kimchi basically just means pickled, preserved food. I had a book years ago with recipes for all sorts of kimchi and one of the best was for persimmons, a summer kimchi. I can't remember or find the recipe now, but I think it was basically a lot of cinnamon, allspice, ginseng, and ginger in a vat of water and persimmons. It was delicious.
 
2014-02-05 12:28:10 PM  
gweilo8888

You have proved nothing. Unfort. the Lesser known spelling is the dominate spelling of KimChi here. It is spelled KimChee, both store bought and restaurant versions. There is nothing here that says KimChi. Do you want me to photo the KimChee isle in the market here for you? Or How about a Menu from the Kim Chee restaurant?
 
2014-02-05 12:40:37 PM  

whip-me-beat-me: gweilo8888

You have proved nothing. Unfort. the Lesser known spelling is the dominate spelling of KimChi here. It is spelled KimChee, both store bought and restaurant versions. There is nothing here that says KimChi. Do you want me to photo the KimChee isle in the market here for you? Or How about a Menu from the Kim Chee restaurant?


lol, dig the heels in harder.  incredulity is unbecoming.
 
2014-02-05 03:29:27 PM  

whip-me-beat-me: gweilo8888

You have proved nothing. Unfort. the Lesser known spelling is the dominate spelling of KimChi here. It is spelled KimChee, both store bought and restaurant versions. There is nothing here that says KimChi. Do you want me to photo the KimChee isle in the market here for you? Or How about a Menu from the Kim Chee restaurant?


Please explain to me which part of this sentence was not wrong:

"Kim-Chee is not spelled Kimchi in any eating establishment or store bought Kim-Chee"

Difficulty: You did not say "here", so you effectively said anywhere. And I have shown evidence to the contrary.

/I have also shown a Google Trends chart indicating that kimchi is far and away the dominant spelling in countries that use Google, which is most western-language speaking nations.
//But we'll ignore that for now, because so far you can't even admit that your previous statement, quoted exactly above, was complete balderdash.
 
2014-02-05 04:15:44 PM  
Mmmmmm... mmmmm... good.
www.trying-to-conceive.com
 
2014-02-05 04:17:48 PM  

Two16: Mmmmmm... mmmmm... good.
[www.trying-to-conceive.com image 500x375]


Well, that looks like somebody with stomach bleeding puked in a bowl. What the hell is it? Baked beans, kimchi and cheese?
 
2014-02-05 04:44:22 PM  

gweilo8888: Two16: Mmmmmm... mmmmm... good.
[www.trying-to-conceive.com image 500x375]

Well, that looks like somebody with stomach bleeding puked in a bowl. What the hell is it? Baked beans, kimchi and cheese?


Just kimchi.
 
2014-02-05 06:13:38 PM  

Two16: Just kimchi.


Sorry, but that's not kimchi. That's going to haunt me in my dreams, is what that is.
 
2014-02-05 07:26:47 PM  
Speaking of vomit, a show of hands of monja lovers.
 
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