Dan
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DanParticipantTry again with growing them! I saw a video a few years ago about somebody who grew them and they came up nicely in her yard. Even if the summer is coming to a close, you can plant them in containers and bring them indoors into a hothouse environment if you must.
This is one Korean ingredient that I do not care for, but I recognize that it is integral to many dishes for them to be really authentic. Good luck to you.
DanParticipantThe water has to be *squeezed* out of them, it’s not enough to just spin the water off. Believe me, I wish it were that easy! :)
DanParticipantAbout two years ago we were at the H-Mart and got into a conversation with a Korean grandfather who was behind us in line and he was, I think, describing something similar to what you’re looking for. He had about four boxes of differently flavored fruit-flavored vinegars and said they were explicitly for drinking like a beverage. I would call your local Korean market and if you have no luck then maybe Maangchi can help or you can get in touch with a large retailer like H-Mart and you can order it online or over the phone. I have always wondered about it myself, too, because I never did see it on offer again afterward. Good luck!
DanParticipantBy cooking the vegetables, you are killing the lactobacillus bacteria that are responsible for fermentation, so you will get no fermentation unless you re-introduce the bacteria with other raw vegetables as part of the dish, or by inoculating it with already-fermented food, which is probably safer (and more tasty!).
Remember, the salting and the fermentation process will soften the food. If it’s super-hard and you absolutely must steam-soften it first, then I would suggest that you only cook it part way, make sure you add plenty of raw vegetable ingredients to the ferment, and if possible, add a tablespoon or so of food that has already been fermented (like some kimchi, dongchimi, or some dongchimi brine, etc.) This will inoculate the ferment with the good-guy bacteria that you need. Also, I would let the steamed vegetable come completely down to room temperature before you assemble it and put it down to ferment. Good luck!
DanParticipantPerhaps they ferment the stuffing first so it becomes good and sour, and then use it to stuff fresh cucumbers.
Also, if you’re not doing this presently, you should — make sure you cut off the flower end of the cucumber. It has an enzyme that causes the cucumber to become soft during the fermentation process.
DanParticipantAkarashi, there are indeed kimchis that are submerged in water – I think they are called “water kimchis,” for example Dong Chi Mi and Baek Kimchi. Both are delicious and Maangchi has recipes for them. I love them, particularly because the broth they produce. Here you go:
DanParticipantI just wanted to bump this up to the top. Does anybody have a recipe for the kimchi depicted in this link?
http://topchefkorea.com/2011/02/08/jangahjji/
I’m happy to try the recipe provided there but I’d prefer the health benefits of a recipe that relies on fermentation to make it sour instead of vinegar.
Thanks!
DanParticipantI made my first batch of spicy baechu kimchi. It is delicious, but it is VERY SALTY! I used a Korean sea salt to salt the cabbage, and I let it sit overnight in the refrigerator, so it was 24 hours before I rinsed it. I am thinking this is probably why. Is there a rule about how long cabbage should be salted or what kind of salt should be used?
DanParticipantMaangchi posted a video recently of her Ottogi Mustard salad… can’t recall the name of the dish but you can find it easily enough. :) The Korean curries that I have seen seem to be based on this mustard sauce which reminds me of Japanese wasabe.
DanParticipantInteresting recipe. Is there a specific reason you transfer to a broiler instead of just flipping it in the fry pan? Thanks.
DanParticipantI have had a wonderful burdock root banchan… julienned, soft, in a sweet sauce… Would love this recipe too!
DanParticipantI have tried this another time and the results are even better this time! Radish water kimchi is so easy to make and delicious. Why spend $7.00 for a pre-made jar when you can buy $2.50 worth of ingredients and make it more to your liking? Patience is rewarded. :)
DanParticipantI would like to second this request! There are numerous Korean herbal ingredients that I am completely unfamiliar with, so I have no idea how they are properly used.
Dropwort, edible chrysanthemum, crown daisy, stonecrops, etc… This could be a whole episode in itself! ;)
DanParticipantI found the following recipe, but I do not know how authentic it is. Perhaps somebody more knowledgeable can advise.
DanParticipantI am posting a follow-up. After about a week in the fridge, they are no longer trying to float to the top … I assume that the brine has permeated them and that is what’s keeping them submerged.
The first few days after the fermentation process was complete, the broth was delicious but the radishes were not as flavorful as the dongchimi that I buy from the store. After a week marinating in the brine, though, they are now flavored almost all the way through.
I am so proud of this… it tastes even better than the stuff you get from the store, which is surprising to me since I’m not Korean… just know that I like more garlic and ginger so I doubled the amount and that made the difference!!
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