Kimversations
  • Food and Drink
  • Recipes
    • Appetizers
    • Breakfast Lunch and Brunch
    • Fish and Seafood
    • Jams Jellies Pickles Preserves
    • Marinades and Sauces
    • Meat Beef Pork Game
    • Pasta, Noodles & Rice
    • Poultry
    • Soup and Salad
    • Sweet Treats
    • Vegetables
  • Home and Garden
  • Life
    • Kim Covets
    • Style
  • Travel
  • In the 518
  • ABOUT
    • News & Events
    • Privacy Policy
  • CONTACT
    • Work With Me

Kimversations

  • Food and Drink
  • Recipes
    • Appetizers
    • Breakfast Lunch and Brunch
    • Fish and Seafood
    • Jams Jellies Pickles Preserves
    • Marinades and Sauces
    • Meat Beef Pork Game
    • Pasta, Noodles & Rice
    • Poultry
    • Soup and Salad
    • Sweet Treats
    • Vegetables
  • Home and Garden
  • Life
    • Kim Covets
    • Style
  • Travel
  • In the 518
  • ABOUT
    • News & Events
    • Privacy Policy
  • CONTACT
    • Work With Me

The Kimchi Experiment

written by Kimberly Hickok August 13, 2014

A few years ago I discovered kimchi, a spicy fermented cabbage, that’s a staple in Korean cuisine . It’s typically made with napa cabbage but since I’ve got a lot of green cabbage growing in the garden, I decided to try making it with what I had on hand.

Cabbage

A beautiful head of cabbage ready to be made into kimchi.

 

Spoiler alert: I was not happy with how it turned out BUT I think I know what I did wrong and am going to give it another try. My recipe inspiration came from Maangchi who provides a very simple recipe for Emergency Kimchi. I followed her process but changed the recipe (of couse!). It was excellent BEFORE it fermented. Then it ended up tasting like soap. Weird. So, much to my chagrin, I had to toss the batch.

I’ve decided that next time I’m going to let the cabbage sit in the salt water for an hour – not 10 minutes. I’ve also decided to add a tablespoon or two of water to the paste. I’ll update this post to let you know how it turns out the second time around. If you have any suggestions, please leave a comment below.

All the ingredients - cabbage, kosher salt, hot pepper flakes, sugar, fish sauce, oyster sauce, green onion, ginger and julienned carrot.

All the ingredients – cabbage, kosher salt, hot pepper flakes, sugar, fish sauce, oyster sauce, green onion, garlic, ginger and julienned carrot.

Cabbage prepped for kimchi

Cut the cabbage into 3″-4″ lengths that are about 1/4″-1/2″ wide. Let sit in salt water for up to an hour. Rinse.

In the meantime, combine 1/4 cup hot pepper flakes, 1 tablespoon sugar, 1/4 cup fish sauce, 1 tablespoon oyster sauce, 1 tablespoon grated ginger, 1 medium carrot julienned, 2 tablespoons water and 1/4 cup chopped garlic.

In the meantime, combine 1/4 cup hot pepper flakes, 1 tablespoon sugar, 1/4 cup fish sauce, 1 tablespoon oyster sauce, 1 tablespoon grated ginger, 1 medium carrot julienned, 2 tablespoons water and 1/4 cup chopped garlic.

Combine paste with rinsed cabbage. If you want, you can eat this right away. It tastes great!

Combine paste with rinsed cabbage. If you want, you can eat this right away. It tastes great!

Now here’s where I would do things differently. I left the kimchi in a plastic bag. Next time I plan on following the tips in the post Hot and Healthy: How to Make Better Kimchi at Home on the Greatist blog. The tip is to ferment in mason jars. This should take 3-5 days.

I promise to keep you posted . . .

The Kimchi Experiment was last modified: December 20th, 2016 by Kimberly Hickok
AsianPickle Itveggies
1 comment
0
Facebook Twitter Google + Pinterest
previous post
Zucchini Parm
next post
Review: Holman Pottery Omelet Dish for One

You may also like

Olive Garden Zuppa

March 6, 2013

Sausage and Kale Penne Alfredo

June 25, 2014

Riondo Prosecco Spago Nero

December 2, 2013

Garlic & Herb Cheddar Stuffed Burgers with Pickled...

July 18, 2014

Brunch & Bloody Marys at The Dock at...

April 10, 2016

The Berry Leafy Smoothie

March 20, 2014

1 comment

The Sauerkraut Experiment - Kimversations May 19, 2017 - 1:43 pm

[…] to make a successful batch of kraut for a long time. I tried unsuccessfully to make a batch of kimchi. One afternoon at my favorite kitchen shop Spoon and Whisk, I saw a Perfect Pickler […]

Reply

Leave a Comment Cancel Reply

Recent Posts

  • Friends, Cake and Sewing

    April 16, 2018
  • When Life Gives You Lamb, Make Lamb Curry

    April 6, 2018
  • Fun in Troy NY: The Shop & Troy Music Hall

    March 25, 2018
  • Green Tomato Salsa {Canning Recipe}

    March 7, 2018
  • Dusting Off The Sewing Machine

    February 12, 2018

Follow Me Here

Facebook Twitter Google + Instagram Pinterest

SUBSCRIBE

Enter your email address to subscribe to Kimversations.com! Receive notifications of my new posts by email!







Follow Me On Instagram

  • I wish you could hear the snoring dogslife dogsofinstagram izzy
  • Before and after feeling loved and blessed by my friend
  • Am determined to make 9 things this year Kicking it
  • Biting off my heart  one piece at a time
  • Feeling creative! The big dilemma is whether or not to
  • I am thrilled with our bathroom remodel Weve been wanting
  • Today was that kind of day Lots of time spent
  • A friend just sent us this pic of our camp
  • Facebook
  • Twitter
  • Google +
  • Instagram
  • Pinterest

@2018 - Kimversations. All Rights Reserved.


Back To Top