Korean cooking forum topics:
I made some Broccoli kimchi. Used the radish kimchi recipe but substituted 2 bunches of broccoli.
It’s only been fermenting for a couple days, think 2 more will do it. I added some water, about 1/2 cup after the first day. It hardly had any juice to it at all, and seemed rather dry, with only a tiny bit of juice at the bottom. Clearly there is little juice in the broccoli crowns.
Otherwise, the flavors are starting to mix quite nicely. I tried some after only one day of fermenting, but unlike radish kimchi.. it really needs time to ferment. The flavor of broccoli is much more pronounced than radishes.
After tasting it today, I think 2 more days will be ready for the fridge.
Wanted to mention 2 bunches was about 3.5 lbs. Other than trimming the ends a bit, I used all of the broccoli.
Uhg, I could have sworn I read about someone making broccoli kimchi, but after 3 days, it smelt so bad I had to throw it out.
Oh well, at least I tried something different, and it only cost a few dollars anyway, so I’ll just chalk it up to a learning experience.
Hi, I tried broccoli kimchi too. However i used the cabbage recipe. It got very juicy and tasty. I also salt it heavily and peel the tough skin on its stem. It turned out quite nicely specially when I added some salted squid in it.
The flavors really mingled well.
Try it again, it will be super tasty
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