Kimchi, Anyone?

Discussion in 'Food & Drinks' started by Yvonne Smith, Sep 24, 2015.

  1. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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    My daughter really likes kimchi. We have an Asian store just down the road; so today I bought some to go along with my sushi.
    I am just really NOT impressed with the kimchi ! The lady at the store said that if I didn't like it raw that I could cook it and make some soup with it.
    She said many people like it with tuna fish, but my brain just will not wrap around that concoction. I can see it with shrimp, maybe; but then again, I hate to waste some good shrimp making a soup that I might not like either.

    So, I thought that I would just ask on here, since we have a variety of nationalities and different tastes.
    I am so open to ideas from anyone who knows how to make this stuff taste good, or even just edible. It is supposed to be very healthy; so I would like to include it in my diet if I can discover a way to eat it that it does not taste like garlic-coated wilted cabbage. @Corie Henson, any suggestions ?

    image.jpeg
     
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  2. Krissttina Isobe

    Krissttina Isobe Very Well-Known Member
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    :oops:Here at home in Hawaii we love kimchee with spam and rice. Our rice is now a mix of brown, black & white rice with lentils. We have to watch our diet and sugar intake at our home. Kimchee is good with anything that you like it with. Some people locally add it to their ramen. Be careful because it's 2 different kinds of hot with kimchee and ramen. Kimchee is what we call a pupu or hors d' oeuvre with drinks. I know some people just eat kimchee with rice for a meal; not me though I like spam with rice and kimchee. Kimchee is like your mac salads that you add with your meal. I don't think it goes with breads though. If it's too hot just ask if they have a mild flavoring for kimchee. It's made with wombok or Chinese cabbage usually. I make my kimchee with cucumbers. The end pieces of cucumbers cleaned & cut into little triangles then just add your Chili Garlic Sauce by Huy Fong Foods Inc. is the one I use for the flavoring is delicate and not harsh. I let it soak overnight and I've my homemade kimchee. I like this cucumber kimchee with almost everything even sandwiches. You can find the sauce at any Walmart too!
     
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  3. Corie Henson

    Corie Henson Very Well-Known Member
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    @Yvonne Smith, I'm sorry if I have no suggestion about that kimchi. That garlicky taste is the secret of kimchi so if you would take away that garlic then it might not be delectable anymore.

    We have a salad similar to kimchi. It is an eggplant salad that is the perfect match for the dish called pochero - a sauteed beef and pork mixed with tomato sauce. It has no spices nor flavoring. What makes pochero a delicious dish is the salad. After the eggplant is broiled and peeled, crushed garlic will be mixed together with salt and a little vinegar. That is the salad that is best eaten with the pochero dish. Take away the garlic and the taste would be bland.
     
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  4. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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    Okay, here it is almost a year later, and I am on the kimchi thread again. Now that the sauerkraut turned out to be edible, and I discovered that (even though I hate cooking) I like making fermented or pickled foods. So, now I am going to try a simple vegetarian kimchi recipe.
    Robin really likes kimchi, and if I can learn to make it, then it is something that I can make for her as well as for us.
    Another thing that I like abbout the idea of making it myself is being able to taste it as it ferments, and see when it is something that i want to eat.
    The one that I bought the store last fall, I had no idea what was in it, or how long it had fermented. This time, I can maybe tell what it is that I do not like, if I don't like it, and learn to correct that part.
    If this turns out okay, I might try your cucumber kimchi, @Krissttina Isobe !
    I like cucumbers, and I also like that daikon radish that they sell at the Asian store. Last time I got some, I pickled it, and it was pretty good.

    Robin came over yesterday, and she tried the sauerkraut, too, and she liked it. Tomorrow will be just over a week, since I started the sauerkraut last Sunday. It tasted pretty good yesterday; so it is about ready to be eaten.
    As soon as I get the kimchi in jars, I will post a picture.
     
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  5. Chrissy Cross

    Chrissy Cross Veteran Member
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    I love kimchi but it's so high sodium, probably a good thing cause I'd eat too much of it if it wasn't ....I could live on that! :)
     
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  6. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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  7. Krissttina Isobe

    Krissttina Isobe Very Well-Known Member
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    :)So happy everyone is enjoying kimchi and pickled veggies!
     
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  8. Sheldon Scott

    Sheldon Scott Very Well-Known Member
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    I've never tasted kimchi. I would like to try it
     
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  9. Chrissy Cross

    Chrissy Cross Veteran Member
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    I haven't had it in years but it's nice and spicy, I would say it's my favorite pickled thing.

    @Yvonne Smith , the kimchi in stores the liquid is redder in color, is that the hot pepper?
     
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    Last edited: Aug 22, 2016
  10. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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    Yes, the hot pepper sauce makes it redder, @Chrissy Page . Plus, there are all sorts of fermented kimchi recipes; so a lot of defferent vegetables could be added, and that would change the color. This was a really basic recipe that just had napa cabbage as the main vegetable. I included the website link with the recipe, if you want to look at what all was in the kimchi and how it was prepared.
    The recipe said a certain kind of red pepper spice to use, and if I didn't have that to use one tsp each of paprika and cayenne, and that was what I did.
    I am not sure that I will like this one either, even though I like everything that was in the ingredients. There is just something about the taste that I don't care for.
    When you eat kimchi, Chrissy, what do you eat with it ? I noticed that @Krissttina Isobe said she eats hers with rice; but I know you said you don't eat rice, and generally, we don't eat it very often either.

    I think that some of the Chinese restaurants have kimchi, @Sheldon Scott , and even some grocery stores. I am pretty sure that the large Kroger stores carry it in their deli section, just not in the older store that we shop at.
    And you could try making some from the recipe I posted, or find a recipe that you like better online. There were a lot of different recipes; but I wanted something easy to try for my first attempt at kimchi-making.
     
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  11. Chrissy Cross

    Chrissy Cross Veteran Member
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    I haven't had it in years, @Yvonne Smith so I can't recall what I ate it with. Just on its own when I bought a jar, I always saw it in jars in the veggie dept of supermarkets but again I'm talking ages ago.

    Didn't know apple was in the recipe but what I've had from the store was very spicy but basic. To me it was like eating olives ....just had it on its own or maybe a side like you would pickles.
     
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  12. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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    Does that poor dog have any idea why he is being kept and fattened up, @Chrissy Page ?
     
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  13. Chrissy Cross

    Chrissy Cross Veteran Member
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    Lol, I have to go back and edit. Meant Pickled. :)
     
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  14. Chrissy Cross

    Chrissy Cross Veteran Member
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    image.jpg When I lived in Chicago there was a Hungarian Deli, now he just does online I think but one of my favorite pickled things was Hungarian peppers stuffed with cabbage but it was more like sauerkraut.

    It's hard to find those pale yellow peppers in the US though, they are the best. This was always a side dish in Restaurants.
    You have to cut it in half and eat with fork and knife though.
     
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  15. Chrissy Cross

    Chrissy Cross Veteran Member
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  16. Krissttina Isobe

    Krissttina Isobe Very Well-Known Member
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    :)I got one of the easiest recipes for kim chee...I clean and cut Japanese cucumbers, chunks of triangles, oh somewhat like cutting it 3/4 - 1" wide, then cutting it into triangles by cutting it length wise 2x. In a plastic container I put my triangle cucumbers, scoop out enough Chili Garlic Sauce to taste and let soak over night. This chili sauce is from Huy Fong Foods Inc. It has a picture of a white rooster on the little plastic jar. I got it on sale it was under $2 for 8 oz. As chili sauces go it's mild and it's just the way I like it. It's a bit garlicy too.

    What to eat kim chee with, well some people just eat it as a pickle or anything it goes with that you like to eat it wit or just as a snack by itself. Kim chee is just another kind of pickled vegetables:).
     
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  17. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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    It sounds like your kimchee is not left long enough to be fermented, @Krissttina Isobe , if you only leave it overnight. So, it would be more like a fresh, spicy hot cucumber pickle. When I asked the Korean lady at the Asian store, she said they also eat the kimchee after it has sat overnight; so apparently it does not need to actually ferment first.
    I got a little bottle of the red hot sauce that she said is supposed to go into the kimchee, and added that plus a small container of their prepared kimchee, and that gave mine a redder color and added more spicy hot taste.
    This morning, I sauteed zuchinni slices and added some of the kimchee to that and cooked it just a little more until it was all piping hot. Then , I addd scrambled egg over the top, and that is what I had for brunch.
    I actually like the kimchee better cooked and hot than as a cold dish; whereas I prefer sauerkraut chilled, or at least not hot.
    The next kimchee experiment will be finding and trying a kimchee soup recipe that sounds good to me.
     
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  18. K E Gordon

    K E Gordon Very Well-Known Member
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    I am not sure that I have had Kim Chi. I think I might be more likely to try bok choy as that is non fermented. I do like to experiment and eat different foods though, so I may have consumed kim chi without realizing it. It is something that is likely quite good for you. Kimchee soup sounds like it would be very good. I would go or something like that I think. ALso, it sounds like it could be good with other pickled items. I wonder if it is ever put in eggrolls?
     
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  19. Joe Riley

    Joe Riley Veteran Member
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    I'm not sure about the kimchi....but I luv that "Ring of Fire" picture!
    [​IMG]
     
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  20. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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    Fermented food has so many natural probiotics, and it is supposed to be one of the healthiest foods that we can eat. I used to think that eating some yogurt would take care of the probiotic requirements, but it really does not do that sufficiently.
    When we make it ourself, it is better, because everything you buy from the store that is supposed to have probiotics, has been pasteurized, which kills all of the living organisms that we are eating it to get.
    I started making kefir, but after a while, I just get tired of kefir.
    So I have branched out, and am now working on learning more about making fermented foods like kimchee and sauerkraut.
    I like the homemade sauerkraut, and am going to start another batch of that soon, too. The kimchee, I tried eating it cold, and just having a hard time overcoming my aversion to the taste.
    I know that cooking it does lose some of the good probiotic enzymes, but even so, it is still healthy food, and eventually I should get better at making the fermented foods.
     
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  21. Corie Henson

    Corie Henson Very Well-Known Member
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    I had seen a documentary in Arirang channel last weekend on how they make kimchi. It is a ritual among Korean women particularly the aged who teach the younger women the art of Kim Jang (the process of making kim chi). The cabbage is cleaned and sprawled on a big table that is later filled with ingredients including chili, I think. And then the women would wipe each leaf of the cabbage with the concoction and later the cabbages would be placed in a big container like a vat with a cover for fermentation. According to tradition, the kimchi was invented to serve as food of the monks during the winter period when no vegetation is in sight. But later the kimchi had become a national symbol of Korea.

    @Yvonne Smith, thanks for tagging me in this thread but this is all I can share. I actually do not eat kimchi except on occasions.
     
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  22. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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    I made the kimchee soup yesterday, and it actually turned out pretty good. I just made a small pot of it, not knowing if we would like it or not. Bobby does not lke tofu, and that was also in the kimchee soup; and I added a little rice just to give it more substance. It was definitely spicy hot, plus I had added one of the hot red peppers from the garden, which made it even spicier.
    I think that I like the kimchee when it is fresher better than after it has fermented a while, and I definitely like it better when it is heated up than just eating it cold.
    Since I know how healthy. It is, I am really working on developing my taste for fermented foods, and kimchee in particular.
    I think that I will try @Krissttina Isobe 's idea of chopping up cucumber and leaving it overnight in the chili sauce, and see how well I like that. That can be my next experimental food.

     
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    Last edited: Sep 20, 2016
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  23. Krissttina Isobe

    Krissttina Isobe Very Well-Known Member
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    :)In our local supermarkets there s prepared kimchee.

    [​IMG]
    [​IMG]
    These 2 are the oldest brands locally and comes mild to hot. It's an acquired taste...we like it with spam and rice.
    (images from http://halms-enterprises.myshopify.com/products/halms-brand-kim-chee-hot.)
    [​IMG]
    (image from http://halmsenterprises.com/products/halms-brand-kim-chee-hot)
     
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  24. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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    Okay, my first experiment with cucumber kimchee has started, @Krissttina Isobe ! ! I cut it like you said, added some thinly sliced green onion, and chopped up garlic, salt, red pepper, dab of ginger, dab of sugar, dab of vinegar, and a couple spoons of the red chili sauce.
    Mixed it all up and tasted it..........hot, spicy, and delicious ! !

    Bobby came in the kitchen to see what I was up to, and I gave him a taste also, and he likes it , too.
    In the morning, I am going to get more cucumbers. I used my last one for this trial cucumber kimchee.
    I like this a whole lot more than the fermented napa cabbage kind; but I will keep working on liking that kind , too, because it is SO healthy.
    I looked online, and there were all sorts of recipes for the cucumber kimchee, and all of them just a little different. My concoction is kind of a mix of what looked good to me, and what I have available in the kitchen.
    Here is how it looks.
    IMG_0329.JPG
     
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  25. Krissttina Isobe

    Krissttina Isobe Very Well-Known Member
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    :(One thing about this fresh cucumber kimchee...it gets soft over time...like the 4th day...so wait till you finish each back eat daily till gone and then make new batch to finish in few days. Once cucumber is soft not so tasty. Even bottled store bought ones gets soft after about a week...yuk...I love crispy cucumbers, so I make little a time homemade ones and gobble it all up.
     
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