I just looked to see if yeast bread was technically a fermented product. I commented elsewhere of a local woman who makes bread from the yeast that she captures from the air. Apparently that is fermented bread:
According to the Korean guy (Aaron) making the video, kimchi does not necessarily need to be fermented. So that's one I will try, but I'll reduce the recipe by half.
That's interesting. Like most of us, I always heard of it being buried to ferment. I wonder if that was for temperature or to seal out the oxygen. Maybe it shielded the cabbage from any unwanted bacteria floating in the air...I know you cover sauerkraut, but I always thought that was to slow down evaporation.
Hmmm, I guess I lied about beer being the only fermented food I like. I also like yogurt, sour cream, etc. I went off half-cocked, as usual.
My first meeting with Kimchi was when I was serving in the Army in Seoul, South Korea, 1961-62. It was a shockingly different taste than anything else I had ever tasted! (I was 25 at the time) Hal
Yes! But it carried an after-odor with it from the garlic and spiciness. Before picking up your date, you would need a mouth rinse of Bourbon. If you TOOK your date to a Kimchi dinner, then you would BOTH need a bourbon mouth rinse afterward! Hal
OK. I got this in my grocery order last week. For some reason, I'm afraid to taste it. "Don't fear the Kimchi!!"
I have been thinking about trying kimchi again. I went to the Korean store and got a small container of the Napa cabbage kimchi and also of the cucumber kimchi, and it actually tasted better to me today. Maybe my body is telling me that i need it ? Anyway, I have some cabbage (regular cabbage) and I am going to try making a small batch of kimchi from that and see how it goes. I really want to like the stuff, because I know how healthy it is for a person, I just have to figure out a way of making it that i will actually like enough to eat. I also got a small bottle of Oyster Sauce to try. I tasted it, and it is wonderful, so I am going to make stirfry and add some oyster sauce to that, maybe today. You can really taste the oyster aftertaste, and I love oysters. I used to get the fresh ones at the store when we had a Kroger, but Walmart does not carry anything except canned ones.
That sounds good! I've cooked with oyster sauce a few times...as well as fish sauce, hoison sauce, etc. I think I read a couple of kimchi recipes that had instructions for either oyster or fish sauces. I believe that kimchi has a lengthy shelf (refrigerator) life...at least, the Chinese Napa cabbage version did. I was thinking of picking up the makings at my local Asian market. I'd be more likely to eat kimchi than I would unheated sauerkraut.