[jaerae_princess]

How to make Kimchi?
I love Kimchi!!! ><
so I want make by myself~
haha...
please give me the best recipe and ingredients list please^^ thank you very much! ><

[chocopocky]

I love Kimchi too!

I don't know how to make it either so I usually ask my friend to bring me some from her house since their family is Korean and has like 20 different jars.. lol

Here's a link that should help:


Link 1
Link 2

So far I've been told.. Kimchi recipe varies so the ingredients are often a little different.

^^;;

Maybe some soompiers knows better than I . hahah.

[jaerae_princess]

I love Kimchi too!

I don't know how to make it either so I usually ask my friend to bring me some from her house since their family is Korean and has like 20 different jars.. lol

Here's a link that should help:

<a href="http://kimchi.pyongyang-metro.com/" target="_blank">
Link 1</a>
Link 2

So far I've been told.. Kimchi recipe varies so the ingredients are often a little different.

^^;;

Maybe some soompiers knows better than I . hahah.

oh haha... your friend is so good to you >< hahaha... 20 differnt jars...!!!!! mm... yummy! i eat kimchi everyday, so kimchi are very quick to finish at my home=.='' and... the kimchi is from the shops, and its quiet expensive ><
ahh... your friend is so good to you~
anyways... thx for the 2 links, it is helpful! than you^^

[BABiELiCi0USx3]

i have like 20 brands of kimchee at my house too ^^ =)
hahah, i dont like all of them though.
there are different types of kimchee, so the ingrediants vary.

[morrow94]

My favorite is dong chimi (water winter kimchi). I planning on making some but the fermentation process for this is difficult I heard so it has the seltzer like fizz.

[jaerae_princess]

i have like 20 brands of kimchee at my house too ^^ =)
hahah, i dont like all of them though.
there are different types of kimchee, so the ingrediants vary.

wakaka... 20 brands~
you don't like them!? ahhh... I think I may really love it!!! >< AHH... love kimchi...
but I don't like spring onion in...! I never eat spring onion hehee...

My favorite is dong chimi (water winter kimchi). I planning on making some but the fermentation process for this is difficult I heard so it has the seltzer like fizz.

O.o~ sounds really nice! YUMMY! mm...
ohh... if you make them success, please tell me which method is the best and give me some tips xD
thank you^^

[konayuki28]

INGREDIENTS

* 1 head of Chinese or Napa cabbage
* 4 teaspoons non-iodized (kosher or pickling) salt
* 1 garlic clove, thinly sliced
* 1 teaspoon fresh ginger root, grated
* dried chili flakes
* 2 1/2 cups cold water

DIRECTIONS
1. Wash the cabbage and remove any wilted outer leaves. Split the cabbage in half, then cut it into 1 inch pieces.

2. Mix the water and the salt together. Add the cabbage pieces. Place a plate or another weight to keep the cabbage pieces submerged in the water.

3. Drain the salt water, but save it in a separate container.

4. Mix the cabbage thoroughly with the remaining ingredients and put it in a clean quart jar. Press down the mixture in the jar until salt water rises. The cabbage should be submerged. If not, add some of the brine you saved.

5. Add a weight to keep the cabbage submerged. You can use anything that fits into the jar, but it must be sterile and be suitable for food preparation.

6. Check on the cabbage daily. If it's not submerged, open the jar and use a spoon to push down the cabbage.

7. The jar should be left in a warm place, such as on the kitchen counter for about a week. After that it's ready to eat, and can be stored in the fridge.

[chairmanK]

^ The recipe above is basically correct. I suggest a few more ingredients:

(1) 1 garlic clove -> 10 garlic cloves. Garlic makes the kimchi.
(2) A few chopped green onions.
(3) A fishy flavoring agent, like raw oysters and/or salty shrimp paste.
(4) A little bit of sugar, to taste.
(5) Some sticky rice flour to give the seasoning a pasty consistency.

After brining, the cabbage should be patted dry with a towel. As it ferments, it will release additional water. If you include too much water at the beginning of fermentation, the kimchi will turn soggy and the flavor will be too dilute.

[xm1chelle]

if you add oyster when you're making it, it's really good & use the thick type of green onions rather than the thinner kind, it taste better that way

[happyisbest]

INGREDIENTS

* 1 head of Chinese or Napa cabbage
* 4 teaspoons non-iodized (kosher or pickling) salt
* 1 garlic clove, thinly sliced
* 1 teaspoon fresh ginger root, grated
* dried chili flakes
* 2 1/2 cups cold water

DIRECTIONS
1. Wash the cabbage and remove any wilted outer leaves. Split the cabbage in half, then cut it into 1 inch pieces.

2. Mix the water and the salt together. Add the cabbage pieces. Place a plate or another weight to keep the cabbage pieces submerged in the water.

3. Drain the salt water, but save it in a separate container.

4. Mix the cabbage thoroughly with the remaining ingredients and put it in a clean quart jar. Press down the mixture in the jar until salt water rises. The cabbage should be submerged. If not, add some of the brine you saved.

5. Add a weight to keep the cabbage submerged. You can use anything that fits into the jar, but it must be sterile and be suitable for food preparation.

6. Check on the cabbage daily. If it's not submerged, open the jar and use a spoon to push down the cabbage.

7. The jar should be left in a warm place, such as on the kitchen counter for about a week. After that it's ready to eat, and can be stored in the fridge.

Wow.. It sounds simple!

[mireille]

There are a couple of questions I have.

- How long should I put the cabbage in the water with salt?

2. Mix the water and the salt together. Add the cabbage pieces. Place a plate or another weight to keep the cabbage pieces submerged in the water.

- In step 2 we drained all the water out, right. So how could there be any left.
On the other hand, if it's too dry I should add more of the brine (water and salt)?

4. Mix the cabbage thoroughly with the remaining ingredients and put it in a clean quart jar. Press down the mixture in the jar until salt water rises. The cabbage should be submerged. If not, add some of the brine you saved.

- What should I do with the water when the cabbage is submerged during the 7 days?

6. Check on the cabbage daily. If it's not submerged, open the jar and use a spoon to push down the cabbage.

Final question; is Kimchii being served cold or warm?

[YUMii]

kimchi ish love
im gonna try to make it now