Vibey
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VibeyParticipantDon’t use fermented shrimp, MortenWadt. You don’t want to go to the trouble of making a beautiful kimchi over days only to have it make you throw up! It will still be good without it. I only occasionally add extra seafood to my kimchi; most of the time, I rely on fish sauce alone for that savoury, salty kick.
VibeyParticipantThere are many ways to make kimchi, and once you get the hang of it, you’ll start playing around with it to make you happy. Maangchi’s recipes are definitely great to get you started, and they’re what I use, although after several years there’s been lots of adaptations. I even combine a few of her recipes! Haven’t had a failure yet. :)
VibeyParticipantThe first time I made kimchi, I couldn’t get oysters so I used scallops. Soooooooo good! And they were perfectly safe.
VibeyParticipantI use half that amount of salt for that quantity of cabbage, so definitely start there.
As far as fermenting it goes, you should never rely on a strict number of hours because there are so many things that can affect how long it takes for the fermentation to kick off. And for many of us, it isn’t enough for fermentation to start – we like to keep it going a little longer to deepen the flavour. The ONLY tried-and-true way to see whether your kimchi is ready is to use your eyes, tongue, and nose.
EYES: There should be small bubbles around the edge of your container. A few bubbles means it’s started fermenting, lots of bubbles means it’s actively fermenting.
NOSE: Kimchi should smell a little sour, as well as savoury.
TONGUE: Kimchi should taste a little sour, and feel a little fizzy (or tingly) on the tongue.
VibeyParticipantI use it instead of corn syrup in Korean recipes.
VibeyParticipantThat’s the bomb!
VibeyParticipantTop idea! Thanks so much – I’ll try it.
VibeyParticipantAlthough it takes me a minimum of two days to ferment my kimchi, only you can tell if your kimchi is fermented – taste and smell, and look for those telltale bubbles around the edges. But it’s important for you to know that refrigerating kimchi (or any fermented product) doesn’t actually stop fermentation, it only slows it down. So rest assured that the good bacteria will keep multiplying, even in the fridge. Just as long as it was fermented in the first place, that is, so make sure your kimchi actually gets there.
VibeyParticipantBy the way, the first recipe I ever saw of Maangchi’s (which I tried straight away and got me addicted!) is a really good example of using fish sauce as a seasoning without fishy taste. It goes spectacularly well with eggs. Give it a go, it’s delicious and so quick and easy! https://www.maangchi.com/recipe/ttukbaegi-gyeranjjim
VibeyParticipantI agree with Unchienne about it being a salty, umami seasoning rather than a fishy one. You can add it to all kinds of things and no one would ever suspect the savoury flavour is from fish sauce.
Many years ago a friend gave me a recipe for a tomato red lentil dhal that was seasoned with fish sauce, and I haven’t seasoned dhal with salt since! (Well, maybe a couple of times when I’ve been catering for vegetarians.) It brings out earthy flavours so well.
VibeyParticipantHappy days! Congratulations!
And interesting discussion about the fish sauce. When I go to the Asian grocer there are SO many brands of fish sauce that I usually just end up buying the one my eyes fall on first.
October 21, 2012 at 10:46 am in reply to: Why Maangchi puts her red pepper flakes in the freezer – my tale of woe! #55439VibeyParticipantThat’s a great idea, Unchienne! I’ll do that too, I think. It’s a bit of a hassle going to my big freezer in the laundry just to get a couple of tablespoons of pepper flakes out.
And now that you mention it, I think mine may have had cobwebby things in it, too. Urgh.
VibeyParticipantThe mushrooms – or indeed, any of the veg – are not a problem . The rice is the problematic thing here: not because of it going hard, but because cooked rice is one of the few non-high protein items that love to attract food poisoning bacteria. Keep rice for a maximum of three days, and always refrigerated (although of course, if it’s not refrigerated during your commute, it will be fine just as long as it’s not a blistering hot day and/or you have a two-hour commute). I’d also be careful with that beef. Five days (again, always refrigerated) is the maximum I’d keep that.
October 1, 2012 at 4:30 am in reply to: Will WHOLE dehydrated Thai peppers make good pepper flakes? #55430VibeyParticipantNot at all a good substitute, IMO. Thai peppers – as much as I love them – have a completely different flavour and are way too hot.
VibeyParticipantLooks like mine!
I wouldn’t worry too much about the colour if the flavour is right.
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