steve
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Posts: 236
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Kimchi
May 4, 2011 16:32:53 GMT -5
Post by steve on May 4, 2011 16:32:53 GMT -5
This is not for everybody but I love it. Its a Korean fermented cabbage & vegetable staple there. It is made differently in every household there & the real stuff is very hot spicy wise. I am going to be shown how my current source makes hers in a few weeks but I am going to try myself first. This is a long recipe so I will just post the link. www.treelight.com/health/nutrition/UltimateKimchi.html
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Kimchi
May 4, 2011 16:45:39 GMT -5
Post by Granny Smith on May 4, 2011 16:45:39 GMT -5
I had no idea Kimchi had fruit in it! I'll let you perfect the recipe, then I'll try it. I've read that it will cure Bird Flu.
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steve
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Posts: 236
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Kimchi
May 4, 2011 18:13:03 GMT -5
Post by steve on May 4, 2011 18:13:03 GMT -5
It is said it has lots of health benefits. I have been making traditional Korean food for a family to celebrate the adoption of their Korean son on his birthday. I was asked to make Bulgogi again this year which is a really nice dish. This dish varies again by whoever makes it but its basically a lettuce wrap with soy based marinated & glazed thin strips of ribeye, kimchi & sometimes rice. I put a couple little hibatchis on the table so everyone cooks their own meat & makes the wraps the way they want. So this year I want to do the kimchi myself instead of buying it. Its gonna be fun
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Kimchi
May 4, 2011 18:30:56 GMT -5
Post by Granny Smith on May 4, 2011 18:30:56 GMT -5
I'm always afraid to fix ethnic foods for those of that ethnicity (you know, Korean for Koreans, Italian for Italians) Most of the time, I've only had my own version of it, so I don't know if it tastes like it should.
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steve
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Posts: 236
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Kimchi
May 4, 2011 19:24:24 GMT -5
Post by steve on May 4, 2011 19:24:24 GMT -5
Gayle you really shouldn't be & this recipe is the perfect reason why. When I lived in Hawaii I was first introduced to homemade kimchi. Each woman's batch was a lil different & that's the beauty of it. I cook to the tastes of my family or whoever is over for dinner. Even when I worked in restaurants I would throw a twist on a standard Italian dish like veal marsala & found out from Italian people that their mother would do something similar. IMHO any good cook throws their twist even on traditional dishes. You are too good of a cook to be afraid of stuff like that.
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Kimchi
May 4, 2011 19:38:40 GMT -5
Post by Granny Smith on May 4, 2011 19:38:40 GMT -5
The way their mothers made it is the reason I'm afraid to do it. I could follow a standard recipe, but I don't know all the different ways to change it up and still have it taste like what it's supposed to taste like.
I did make an exception to that rule. I love German food, but my family didn't (my 2 oldest kids and my ex), and, where I used to live in Michigan, there was an old man across the road who was born and raised in Germany. I used to fix German food and he and I would eat together. He said it reminded him of his mother, bless his heart. I made him all kinds of things and we both enjoyed it.
This is off topic, but you know the funny thing? He was my best friend's grandfather and his name was Dan Smith - same as my current husband.
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steve
Prep Cook
Posts: 236
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Kimchi
May 4, 2011 19:48:11 GMT -5
Post by steve on May 4, 2011 19:48:11 GMT -5
Gayle you aren't off topic. Maybe to some all we should be doing is posting a recipe & sticking to that specifically. I ain't trying to change how things are on this forum but I get so much from just talking about food & cooking as we both are right now. Have you ever made Kraut Runzas?
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Kimchi
May 4, 2011 19:58:58 GMT -5
Post by Granny Smith on May 4, 2011 19:58:58 GMT -5
Steve, I didn't know what they were so I googled them. Turns out I've made something similar. I flatten canned biscuits, fill them with sauerkraut (sometimes add shredded pork and onions), then deep fry them. I baked them once, but we liked the fried ones better.
That's my kids' favorite way to eat kraut.
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steve
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Posts: 236
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Kimchi
May 4, 2011 20:49:33 GMT -5
Post by steve on May 4, 2011 20:49:33 GMT -5
This is exactly what I am talkin about. Fill em with what you have. I have done many versions from what I have available. Jamaicans have a meat pie very similar too but its mostly meat. I think of a Kraut Runza like a burrito......you can put anything in them. I have even made them with ricotta or mozzarella cheese & some tomato sauce too. Kinda like a mini stromboli or calzone. You can go Greek with them too & fill em with typical gyro ingredients. Its old school simple comfort type food for poor people but awesome to eat. If it tastes good Gayle who cares if its authentic to someone If they complain just throw them out of your house & be done with them....hehehe!
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steve
Prep Cook
Posts: 236
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Kimchi
May 4, 2011 20:53:39 GMT -5
Post by steve on May 4, 2011 20:53:39 GMT -5
Oh try blanching shredded cabbage instead of saur kraut. I like to blanch for 20 seconds & shock it & add to the meat with onions as my base. I think I need to start a kraut runza thread....lol!
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Kimchi
May 4, 2011 21:05:58 GMT -5
Post by Granny Smith on May 4, 2011 21:05:58 GMT -5
I made it with sauerkraut the first time because I had some leftover in the fridge that I needed to use up. The other times, I opened a can especially for them.
I've also made them with bbq pork and bbq chicken - sometimes with cheese added.
I'll have to try cabbage. I'll bet it would be good with some sausage mixed in.
Or how about mushroom?
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Kimchi
May 5, 2011 6:36:46 GMT -5
Post by Valerie on May 5, 2011 6:36:46 GMT -5
I was surprised that the recipe (for Kimchi ) said fermenting wasn't necessary. I'd always heard that was what made it so good for you. I did have to laugh at this part: Note: In Korea, they put the kimchi in large earthenware jars that they bury in the ground. About a foot below the surface, the ground maintains a constant temperature of 55 degrees. In other words, it is an ancient and honorable practice to refrigerate the kimchi while it ferments. My Daddy was stationed in Korea and he said when those people dig up those crocks and take the lid off it truly smells like something died. He said that was the worst stink he ever smelled; he couldn't believe they actually at it like that. So if you do decide to bury your kimchi in a crock in the yard, be prepared.
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Kimchi
May 5, 2011 9:41:51 GMT -5
Post by meemo on May 5, 2011 9:41:51 GMT -5
This thread is making me so hungry. I had a friend in Tn that made kimchi and shared it with me. It wasnt fermented but soooo good. She said the same thing. That there wasnt a set recipe. Just put in what tastes good to you.
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steve
Prep Cook
Posts: 236
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Kimchi
May 5, 2011 9:49:17 GMT -5
Post by steve on May 5, 2011 9:49:17 GMT -5
It ferments naturally. You just have to look at it after a day two to see the bubbles.
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