Maangchi's Korean food and cooking forum » Tag: kimchee - Recent Posts

powerplantop on "Kinchi in West Virginia"

powerplantop — Thu, 18 Oct 2012 14:11:00 +0000

I suspect the Chinese market will have rice flour. Most Asian markets carry it. Some times it is in a box, sometimes it is in a plastic bag.

jrowley on "Kinchi in West Virginia"

jrowley — Thu, 18 Oct 2012 10:47:48 +0000

Uh oh, I forgot to mention that I did salt the cabbage :) It's a good two weeks old now and the cabbage is still nice and crunchy, but very sour (which is the way I like it) and tastes a lot more spicy than when it was fresh. I might have to check that place out, I know there's a few differences between Chinese and Korean cooking, but the ingredients are usually quite similar. Lynchburg is a good 4 hour drive from me, plus it's in a place I have no reason to go to. I'll have to research for ones between Charleston, WV and Cleveland, Ohio. I have reasons to go to Cleveland on occasion (family) Or I could even have them pick stuff up and bring it down to me. Until then, I'll continue to improvise.. Though I am hoping I can find rice flour soon, to make those delicious looking cakes Maangchi makes.. Especially the Baekseolgiddeok from the most recent video.

powerplantop on "Kinchi in West Virginia"

powerplantop — Sat, 13 Oct 2012 14:18:12 +0000

Other than the vinegar it sounds good. But without salting the cabbage it will get mushy. That just means you have to eat it faster. In Korea is is common to see anchovies, shrimp and other small fish sold in a salt brine. These get used in making kimchi. You could check this place: Asian Market 226 7th Avenue, South Charleston, WV from Googles street view it looks Chinese but lots of small town Asian stores carry a bit of everything including fish sauce from vietnam The one in my home town does. Its not close but: Liberty Korean Market Alleghany Avenue Lynchburg, VA 24501‎

jrowley on "Kinchi in West Virginia"

jrowley — Thu, 11 Oct 2012 16:30:00 +0000

Not too long ago, I messaged Maangchi and told her about how I make kimchi here in West Virginia. She just messaged me back and suggested that I share my information with the community here. I have to say, in my opinion, it's an odd recipe for kimchi. About 5 pounds of green cabbage, cut into about 1 inch chunks 2 onions, cut into large pieces 12 cloves garlic, minced 4 bell peppers cut into one inch by 1/4th inch strips, any color will do. I used orange, yellow and red. About 8oz red pepper powder - Unless I order online, flakes are impossible to get around here. A little bit of vinegar - I used to speed up the souring process. Maangchi told me to skip it next time to see how it turns out, and I plan on doing so. 8oz can of anchovies.. That's right. Anchovies. I had to get these with a pizza order (they sell cans separate if you ask) I used the oil as a substitute for fish sauce and the meat itself as a substitute for squid, or other meat that you might want to use. I diced the anchovies up. Oh, and a small package of baby carrots, diced. To make the red pepper sauce, I combined the powder with the vinegar and entire can of anchovies, and mixed until it was an even consistency. Then, all of that got poured onto the cabbage and mixed evenly. Fresh, it was already incredibly delicious. Now, about a week later, I can't even begin to explain how good it is. It is also incredibly spice. It is so spicy that I'm the only one around here who can even stand the smell of the heat - much less taste it. If anyone knows where I can find authentic Korean ingredients in the Charleston, WV area, let me know. I would love to try this with the real deal instead of having to make things up as I go. I'll enclose a picture of it. If you see the big chunk of anchovy, rest assured that didn't last long after the picture. I would dig in to the kimchi itself if I didn't just eat breakfast. Little tidbit of information about me and my obsession with spicy food - we have a chicken wing joint called Quaker Steak and Lube here, which has places nationwide. They are renowned for having a wing sauce so hot, you have to sign a medical release form to eat anything with it. I can handle it without breaking a sweat. I just love spicy food with a passion.

jrowley on "Hello, everyone!"

jrowley — Fri, 05 Oct 2012 05:18:36 +0000

I'm James, from West Virginia in USA. I have a general love of food and cooking, with a particular interest in all things Asian, especially Korean type because it is incredibly spicy. I don't have access to much of the same ingredients Maangchi uses, the local Wal-Mart doesn't even stock half of the ingredients sometimes, however I find it easy to improvise with my knowledge of traditional American cooking of what can be substituted and what can't. Kimchi is my absolute favorite dish. The hardest part about it, in my opinion, is waiting for it to ferment just right. I love it sour as much as I do spicy. I make mine using all the colors of bell pepper, lots of garlic, green cabbage (I can't find Chinese cabbage no matter where I look) onions and red pepper powder mixed with vinegar to make a very sour red pepper sauce (can't find flakes anywhere.) I also use anchovies as my source of fish sauce. Probably an odd recipe, I know, but again, there isn't much world culture where I live. I am always experimenting in the kitchen. I've managed to cook some stuff that no one around here has ever even heard of before. In fact, my mom just tried Kimchi for the first time ever today.. She couldn't handle it.. I made it too spicy for her. (But I love it) About me personally, I'm a computer geek by education but a security guard by profession. I'm the type of person who could go outside, tear down and rebuild a car, but come inside and do the same with a computer. I'm what is locally known as a high tech redneck. I'll finish by giving a big thank you to Maangchi for sharing her amazing food and culture with the entire world. You've given me a lot of amazing information, and I'm always waiting for the next video or site update. :D

Pikboy8KoreanCooking on "first time homemade kimchi (bitter taste?)"

Pikboy8KoreanCooking — Tue, 14 Aug 2012 06:04:27 +0000

Mying had also a bitter taste, i used all the ingredients maangchi said except for fish sauce, which i couldn't find, and replaced it with soy sauce. The taste is really good, but the aftertaste is really bitter :( Will the bitterness go away when the kimchi ferments?

SimonJPro on "Loving Kimchee in Tennessee"

SimonJPro — Sun, 04 Sep 2011 01:49:09 +0000

I am from Cleveland, TN - spent a few years in Korea - fell in love with the food and continue to browse the web and find exciting ways to make the food I enjoy. We always have several jars of kimchee in the frig... all sorts too. Love your site James.

georgia on "can you use table (iodized) salt to make kimchi?"

georgia — Tue, 02 Aug 2011 19:05:18 +0000

Table salt contains iodine and an anti caking agent. Iodine can react with some foods and some people complain that it interferes with fermentation. It also changes the colour of food and causes brine to go cloudy. It is better to use pickling salt or kosher salt or sea salt. Here is an example of someone who used iodized table salt for kimchi, it didn't ferment. 2. No iodized salt, please. I learned this in very hard way. Somehow when I made Kimchi with iodized salt, it ruined fermentation. <a href="http://koreanfoodlife.blogspot.com/2007/06/kimchior-gimchi-basics.html" rel="nofollow">http://koreanfoodlife.blogspot.com/2007/06/kimchior-gimchi-basics.html</a> • Do not use table salt for pickling and canning. The additives can darken the pickles and affect fermentation. Use pickling salt for best results. <a href="http://homecooking.about.com/od/spices/a/salttips.htm" rel="nofollow">http://homecooking.about.com/od/spices/a/salttips.htm</a>

Maangchi on "can you use table (iodized) salt to make kimchi?"

Maangchi — Tue, 02 Aug 2011 15:23:47 +0000

yes, you can. Check this out, please. <a href="http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html" rel="nofollow">http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html</a>

lovekimchi21 on "can you use table (iodized) salt to make kimchi?"

lovekimchi21 — Tue, 02 Aug 2011 00:32:58 +0000

normal table salt (morton's iodized) is the only type of salt i have. I've heard if you use table salt the kimchi will spoil some people say you can only use sea salt or kosher salt? :( can anyone clarify? thanks

oksipak on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

oksipak — Sun, 23 Jan 2011 23:20:10 +0000

Yeah, I heard about the Korean food truck on national news awhile back. That was cool news. I love Kimchi! But Kimchi Taco? Well, when I'm in NY... Last Saturday I tried my very first Kimchi Pancakes via Maangchi's easy-to-follow video. Well, I didn't have home-made Kimchi so I cheated and used the leftover store bought kimchi, and boy it was still delicious! I ate that whole plate in one sitting! See photo...

powerplantop on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

powerplantop — Thu, 20 Jan 2011 19:09:44 +0000

Thank you. We do have a kimchi refrigerator so sometimes we do have old kimchi but not very often.

powerplantop on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

powerplantop — Thu, 20 Jan 2011 19:07:58 +0000

Thank you. We do have a kimchi refrigerator so sometimes we do have old kimchi but not very often.

ryanct203 on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

ryanct203 — Thu, 20 Jan 2011 17:30:46 +0000

Wow, looks great! Nice plate too! I have to admit, I usually end up eating the kimchi before it ages for very long. I should let it go for longer. Do you have a separate kimchi refrigerator? I just got my brother a crock pot for Christmas, I should have him make this! Btw, I just ate at Del Posto last night. It was amazing! If you are ever in the city, you should check it out. <a href="http://www.delposto.com" rel="nofollow">http://www.delposto.com</a>

powerplantop on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

powerplantop — Thu, 20 Jan 2011 11:41:47 +0000

Kimchi that has been stored for a long time at cold temps and really cold temps can be really good. When we have kimchi that is over one year old I like to make Kimchi Jjim 김치찜. I do it in the crock pot using kimchi, country style ribs and potatoes. Let it cook on low for about 8 hours...

ryanct203 on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

ryanct203 — Tue, 18 Jan 2011 17:53:52 +0000

Hehe... I bet we could find the 'kimchee facility' if we just followed our noses... Hope the neighbors like kimchee! I did hear about the kimchi shortage in Korea... I also heard about contaminated kimchi coming from China (surprise, surprise). You are right, we probably could make a couple of Won, hehe... Although, I don't know what that would be in dollars...

powerplantop on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

powerplantop — Mon, 17 Jan 2011 23:46:27 +0000

You know I know a guy, can't say who but he know where the 'kimchee facility' is. You do know that there is a Kimchi shortage in the old country... Perhaps we can make a few Won.... Sorry I could not help it. LOL

ryanct203 on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

ryanct203 — Fri, 14 Jan 2011 21:35:59 +0000

Just the latest in the the 'food truck craze'... Sounds interesting though! I'll have to check it out. Let me know if anyone has a sighting of this truck! It will be serving kimcheesteaks, as well as kimchee rice balls, kimchee ramen and kimchee fried rice. The kimchee is going to be 'extra aged' for eight months in a special climate-controlled 'kimchee facility' in Brooklyn. You can follow on Twitter if you want more info. <a href="http://newyork.grubstreet.com/2011/01/first_look_at_the_kimchi_taco.html?e=grubstreet--20110114" rel="nofollow">http://newyork.grubstreet.com/2011/01/first_look_at_the_kimchi_taco.html?e=grubstreet--20110114</a> ryan :) P.S. - I attached the menu below, if you want to take a look.

unchienne on "Bugs in my Sweet rice flour"

unchienne — Thu, 21 Oct 2010 03:50:32 +0000

I hate when this happens. I've gotten rice weevils before, and I attribute it solely to the fact that I purchased from our small, local market who probably had it sitting around a while. Since that one occasion, I've always purchased rice from a larger store with higher turnover, or I wait until they restock their products and buy on the day of. Online might be better, but any product is susceptible if it hangs around long enough. If it's a little-used product, I doubt buying online would bring more success. However, sweet rice flour is fairly well-used in both Korean and Japanese cuisine, so yeah...I'd probably go online or go to a larger Asian market that restocks this item frequently. I've used both Koamart and H mart online, and both were very good. A word of wisdom for H mart though. In small print at the bottom of your order when you're confirming everything, there's an option to allow substitutions if your item is not in stock. It's set to "allow" as the default. You'll need to change this if you want what you ordered. They say they'll send out a comparible item, but I'm choosey about things like my gochu powder and doeang jang.

CharityS on "Bugs in my Sweet rice flour"

CharityS — Fri, 08 Oct 2010 16:47:03 +0000

One tip after getting several infestations over the years from various grain products... Always put your grains into a tupperware of some sort. Even the boxed items that include flour, etc.. You can place those boxes in a sealed ziplock bag before placing on the shelf. (and re-use the ziplock of course). This is so in case there is some sort of infestation in grain products you bring home, it won't spread to the rest of your cupboard. If there is an infestation you will know and can throw away the item contained in the ziplock into the garbage and keep the infestation away. Also, rotate your stock so something isn't sitting around for long. Another thing you can do is to put the rice flour into the freezer when you bring it home and keep it frozen. This will kill off any eggs that might be in your flour and keep it from becoming infested as well. I have brought home bugs in rice, flour and other grain type products from very clean grocery stores. It is just the way it is.. But following the tips I just gave will save you a lot of headaches and from other foods getting infested as well.

thegooby1 on "Bugs in my Sweet rice flour"

thegooby1 — Sat, 02 Oct 2010 22:42:21 +0000

Hi! I was just about to make some yummy food when I looked down and saw no less than three types of bugs in my flour. So I know that rice and grain products are normally prone to this. I have also rinsed out my rice to take bugs out. I'm not the squeamish one but I didn't know what to do and I threw it out. I feel bad for throwing out a whole package of sweet rice flour but the bugs had pretty much taken control. I really want to make some yummy stuff but there are only two asian markets where I live and I'm sure their shelved flour is in the same conditions. :( Any suggestions? Would it make a difference if I order online?

LuccaQ on "first time homemade kimchi (bitter taste?)"

LuccaQ — Sun, 04 Jul 2010 12:35:48 +0000

The use of paprika likely had something to do with it. The flavor of paprika is very different from the flavor of the Korean pepper flakes. Lower quality or stale paprika can often have a bitter taste as well. Check out some websites that sell Korean food/spices. The Korean pepper flakes usually don’t cost much and are worth buying.

ngan520 on "first time homemade kimchi (bitter taste?)"

ngan520 — Thu, 24 Jun 2010 04:09:37 +0000

how come some kimchi in restaurants taste a little sweeter ??

kumaxx on "first time homemade kimchi (bitter taste?)"

kumaxx — Mon, 07 Jun 2010 11:59:11 +0000

i wouldnt recommend tempering with kimchi which is already fermented. if there is still a good amount of paste, it should be okay to mix some more pepper flakes in it. just try and see for yourself. kimchi making is a live long learning process and every mistake makes more experience. kimch was too grainy? what do you mean grainy?

protiodimfasioralm on "first time homemade kimchi (bitter taste?)"

protiodimfasioralm — Mon, 07 Jun 2010 03:12:20 +0000

also btw it turned out not to be very spicy..should I add more red pepper powder now or is it bad to add more when the kimchi is already starting to ferment? as in adding it after everything's already been sitting in the fridge for a bit?

protiodimfasioralm on "first time homemade kimchi (bitter taste?)"

protiodimfasioralm — Mon, 07 Jun 2010 02:58:30 +0000

I tried to make homemade kimchi for the first time today using maangchi's "easy kimchi" recipe. everything looks beautiful except: 1. I didn't use the squid 2. I couldn't find korean pepper flakes so had to settle with my mom's red pepper powder (paprika?) anyway I know maangchi said you could eat it right away or let it store in the fridge if you wanted it to become sour..storing it outside will let it ferment faster..I let it store in the fridge and after about 1 hour in the fridge I wanted to taste it. of course it wasn't sour yet ( I think maangchi said if you keep it in the fridge it should take 1 day to ferment and get sour?) but it was also a bit bitter and grainy. will this just go away once it has properly fermented in a day or so? I'm worried that it was due to my using the wrong kind of pepper powder :( I put a lot of effort into making this and it did take 2 hours and a half lol thanks for any feedback

samyoowell on "Low sodium Kimchi"

samyoowell — Mon, 08 Mar 2010 08:34:46 +0000

my suggestion is to wash the kimchi before you eat it. why not just stick of mool kimchis?

kumaxx on "Low sodium Kimchi"

kumaxx — Sat, 06 Mar 2010 21:24:10 +0000

i think you are out of luck... but there is fabricated low sodium kimchi to buy... never tried it though

powerplantop on "Low sodium Kimchi"

powerplantop — Sat, 06 Mar 2010 06:07:50 +0000

The salt process creates an unhealty environment for bad bacteria. Keep that in mind.

JayFromMN on "Low sodium Kimchi"

JayFromMN — Fri, 05 Mar 2010 18:49:00 +0000

Hi, I'm new here and this may have been discussed before, but suspect not. I'm a longtime Kimchi fan and we have several varieties in the house which I make more or less continuously. I need to reduce my salt intake. No matter how well drained, removing the liquid from the veggies by brining almost certainly leaves an unacceptably high soldium level. Salt substitutes (potassium based, usually) aren't acceptable either. Does anyone know of another way to de-water the veggies without using salt (a heresy, I know)? Quick blanche in boiling water? A few seconds in the microwave? Nuclear weapons? Any ideas MUCH appreciated by both myself and my cardiologist. JayFromMN