EvilGrin
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EvilGrinParticipantSometimes cooler temps help reduce the sourness from lactobacillus. It is at room temp but my basement room temp is in the lower 60s. The first 24-36hours i start my rice wines in the warmest part of the house to speed up saccharification.
It didn’t seem to help much with this batch. So i added rice syrup and racked it off into a secondary with an airlock. This yeast is not lactic acid tolerant and it appears to have stopped fermented now.
It was an experiment more than anything else. I much prefer typical rice wines made with Angel Rice Leaven or red yeast rice and yeast balls. The Angle Rice Leaven makes a delicious drunken rice porridge in just a few days.
EvilGrinParticipantThere are 6 parts to the Culinary Art of Kimchi
Arirang Special – M60Ep207C01 through M60Ep207C06. Start here https://youtu.be/UQhazfSJvEw
My green cabbage “kraut” with Korean pepper flakes was a huge hit at our BBQ last weekend. I never told anyone its a very simplified version of kimchi. Thousand Island dressing goes fantastic with the kimchi dogs. Similar to a semi spicy version of a Ruben sandwich.
A also made a batch of green cabbage sliced thin but i used a emergency kimchi paste. Fermentation was much faster. I used the other half of the same cabbage. I like the thin cut for stir fired noodles.
EvilGrinParticipantI recently got some Akitaotome rice grown in California. I cant find much info on it other than it appears to be slightly less sticky than Koshihikari or Hitomebore.
http://products.ntcltdusa.com/categories/rice/My best guess is its a cross between Hitomebore and Akitakomachi. Its ok but the aroma is not quite as good as others ive tried.
EvilGrinParticipantI just started a test batch using Maangchi’s recipe. Ive made several Chinese rice wines lately but i wanted to try using Nuruk.
The only change i made was using Lalvin K1-V1116 yeast and keeping it as cool as possible during the fermentation. This yeast is very cold tolerant and can produce a very high alcohol content.
After just one night it is bubbling away like mad and the rice is breaking down very very fast.
EvilGrinParticipantBut since I don’t, that kimchi goes right into the fridge after a day or two on the counter.
That is normally how i do it too. My nappa kimchi is always ready for the fridge within 3 days. It will continue to ferment more slowly once in the fridge too. I think it starts tasting its best after 10days to 2 weeks in the fridge.
Green cabbage however can take longer to get that nice sour smell first. Depends a lot on how warm it is and how it is cut. When making common sauerkraut ive let it ferment as long as 2 weeks before it goes in the fridge. I prefer the least amount of time needed though. I like the texture better when its fermented as cold as possible.
EvilGrinParticipantI always refrigerate mine when it smells sour. Nappa only takes a couple days. Other cabbage seems to take longer but 5-7 days is usually plenty of time unless it cold. My basement gets pretty cold during the winter.
Fermented green cabbage also has a smell that goes away when it ready for the fridge. Its hard to describe.
EvilGrinParticipantPork belly is fatty pork. Its the cut used for making bacon.
I use country style ribs a lot and its fine for many Korean dishes. Its easier to slice if you cut it when its partially frozen.
EvilGrinParticipantI made a extremely simplified kimchi the other day just for hotdogs and sausages. Its just a typical sauerkraut recipe with some Korean pepper flakes.
One half green cabbage cut thin and 2 TBS of mild pepper flakes added after rinsing the salted cabbage. Let it ferment for 5-7 days in a cool area or until it smells good and sour.
Its wonderful on hotdogs and very mild.
EvilGrinParticipantI use my Fagor pressure cooker for pork neck bones. They cook much much faster. I dont use it for entire recipes though. Its also fantastic for making stock from soup bones.
One of my favorites is to use it to cook pork beck bones and then add the neck bone meat and some stock to kimchi jjigae.
EvilGrinParticipantGrandma always added them from her concord grape vine. She always told us it was for color. I never thought about the natural tannins.
EvilGrinParticipantI bought a cheaper 4 liter made by Nice Lock for $13. Its still made in Korea but not quite as nice at the E-jen.
The best tip i can share is experiment. Try different things to replace the radish such as kohlrabi. Try other types of cabbage. Sometimes i add garlic chives instead of green onion since they are so easy to grow at home.
Unpasteurized kraut juice is great for topping off your kimchi if it gets low on liquid. Kinda hard to find though.
EvilGrinParticipantThose pickles are just the dills. I cant seem to find a pic of the sweet pickles. I even use wild grape leaves for color. The dill and peppers are from my garden too. Either cayenne or dragon chilli..not really sure :D
Processed foods have WAY WAY too much added salt and other chemicals. My sweet pickle chips and whole dills have none. The dill chips have only a tiny bit from weeping.
EvilGrinParticipantThose sausages come from a company in Texas. You can buy them at Costco for a very reasonable price.
A family friend with a good sized smoke house makes my venison summer sausage for me. My dad loves his blood sausage but truth be told im not a fan of blood sausage. I love his summer sausage though. I let it hang dry a few more weeks after i get it from him.
The white rice wine just got bottled today after a cold crash. I only used yeast balls to make it. Next batch of white will be with Angel Rice Leaven.
The red rice wine is made with yeast balls and red yeast rice (similar to red koji). I just put it in the fridge to cold crash today.
I use the milky/cloudy leftovers for marinade but they are very drinkable too.
I have nuruk but im not a fan makgeolli really. I may try making some with less water. That extra water is what normally makes rice wine sour. All the Chinese sweet wine recipes call for minimal water in cooking and no extra added during fermentation.
Mine are sweet fruity and fairly strong.
EvilGrinParticipantIve stored kimchi for months in the fridge. It will continue to slowly ferment and gets more sour. Old kimchi is often better in Jjigae anyway. The more sour it gets, the more it resists mold and bad bacteria.
I did lose one batch to mold. Possibly because i did not let it ferment long enough before putting it in the fridge. Keeping the unused kimchi pressed down helps a lot.
EvilGrinParticipantIt looks like Heinz cider vinegar in the video.
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