If You're Into Kim Chee...

Cheese, Kim Chee, and other fermented or pickled foods.

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If You're Into Kim Chee...

Postby Triple Freak » Mon May 10, 2004 12:52 pm

And you're ever in the DC metro area, give me a shout. There's a little Mom & Pop asian market in this area that makes it so hot, it'll strip the tiles off your bathroom wall. It's been known to peel the paint off an Abbrams battle tank as well. :shock: They also make a milder version for the people who can't eat the real thing.
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Postby ynot » Mon May 10, 2004 4:14 pm

I love korean food. (i used to live there)
I have a some korean pears that are good with beer.

I also love kimshee and beer.

have you ever tried the pancakes?
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Postby jamilz » Mon May 10, 2004 5:39 pm

Anybody have a good recipe? The crud they sell in the stores just isn't right.
I hope my post helped you in some way. If not, please private message me and let me know.

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Postby Triple Freak » Tue May 11, 2004 5:47 am

My wife isn't Korean, she's Chinese. But, here's the recipe she uses to prepare Kim Chee. I don't know where she got it, but it kicks royal ass! :lol: :shock:
2/3 pound Napa Cabbage (1/2 a large head)
1/2 pound Daikon radish *
1 large Cucumber *
1 medium Turnip *
1/2 cup salt
3 Spring onions (chopped)
12 Garlic cloves (minced)
4 teaspoons Fresh ginger (grated)
1 tablespoon Dried chili flakes
2 teaspoons Soy sauce/tamarind sauce
1 cup Water
4 or 5 Thai Dragon hot peppers
* Peel daikon, cucumber and turnip, and slice 1/4" thick.

Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a
large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover
with water and place a wide plate or pot on top to submerge them. Leave
overnight or at least 12 hours. Drain & Rinse vegetables in a colander.
Julienne each vegetable into a uniform shape. return them to the large
bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari,
salt and 1 cup water. Toss to combine.

Spoon the vegetables with liquid into a large crock or clean jars.
Cover tightly or cap. Refridgerate for 3 days before opening. Everyday,
turn jars upside down a couple of times to distribute spices, or stir
vegetables in the crock. Store in refridgerator.
Triple Freak

Postby ynot » Tue May 11, 2004 5:58 pm

well this is not fermented food but try this.

2 carrots
2 onions (med)
1 bunch green onions
1 potato (med)
1 garlic clove
1 zucchini ( med)
sea salt (to taste)
1/2 tspblack pepper
1.1lbs vegtable flower mix

shread all the stuff and make a batter and fry it like a pan cake

dip in 1/2 cup soy sauce
1/2 tsp sesame seeds
1 green onion choped fine
a little olive oil

good stuff

im going to try TF's wifes recipe for shure.
ill give a little to o-ma and see if she aproves


have a good one
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Postby dragonrider » Sat Sep 18, 2004 3:14 am

Wow imagine meeting other Korean food enthusiats on a site I go to for beer. I have two adopted Korean children Jung Ho and Young Su. I used to take them to Korean church and after church every Sunday they served a Korean dinner. Of course central to any Korean dinner is Kim Chee. I love Kim Chee soup but Kim Chee is a little much for me plain. I prefer a little Bi Bim Pop or of course Buhl Goggi. The Korean pancakes served with Bi Bim Bop and fresh jullianned Zucchini is wonderful

By the way I live near DC over in the eastern panhandle of WV was wondering if maybe I could weazil an invite to see your brew set up in DC and maybe show me some good Korean food.
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Postby bushwack » Wed Feb 22, 2006 10:40 pm

Hey Triple Freak

Looking at The Kim Chee recipe you posted I know I will be Making it.

One Question & One Comment

Question:What is the Yield of the posted recipe? I'm gonna guess about a gallon. And think I would do it in A one gallon pickle Jug or the ones that marchino cherries come in. Or would it be better { for freshness }to make tWo or three smaller jars. Or do you do it in pint screw top canning type jars?

Comment:I think for my wifes' sake I would have to cut back on the Thia Dragons, which I usally grow and dry evey other year.

Okay Two Questions Is the daikon hot ? and if so how hot?

Thanks for you time and thanks for sharing
Carl : In Laconia NH
"Use it up, Wear it out Or do without."
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Postby Tim the Enchanter » Fri Sep 01, 2006 3:01 pm

This is the recipe I use. It is from a book by Cecilia Hae-Jin Lee, which is very good. I love it.

No, daikon radish is not hot.

Traditional Nappa Cabbage Kimchi

Active Work Time: 1 hour 30 minutes

*Total Preparation Time: 4 hours 30 minutes plus 2 to 3 days standing:

1 cup plus 1 tablespoon salt

1/2 gallon water

2 heads nappa cabbage, cut in quarters or 2-inch wedges, depending on size of cabbage

1 head garlic, cloves separated and peeled

2 (1-inch) pieces ginger root

1/4 cup fish sauce or Korean salted shrimp, optional

1 daikon, peeled and grated

1 bunch green onions, cut into 1-inch lengths

1 bunch mustard greens, chopped into 1-inch pieces

1/2 cup Korean ground chile

1 teaspoon sugar, optional

Sesame oil, optional

Sesame seeds, optional

* Dissolve 1 cup salt in water. Soak cabbage in salt water 3 to 4 hours.

* Combine garlic, ginger and fish sauce or shrimp in food processor or blender until finely minced.

* In large bowl, combine daikon, green onions, mustard greens, garlic mixture, chile, 1 tablespoon salt and sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.)

* Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff daikon mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure daikon mixture adequately fills leaves. When entire cabbage is stuffed, take another big leaf and wrap tightly around rest of cabbage. Divide cabbage among 4 (1-quart) jars, pressing down firmly to remove any air bubbles.

* Let sit 2 to 3 days before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with little bit of sesame oil and sesame seeds. Refrigerate after opening.

4 quarts. Each 1/4 cup: 8 calories; 455 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; 0.38 gram fiber.

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Postby TuJays » Thu Sep 07, 2006 3:32 pm

yes, need help
We have done so much for so long with so little we are now qualified to do anything with nothing!
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Postby pokerdog » Tue Oct 24, 2006 4:56 pm

i am half korean and love kim chee.the stew is great on a cold day or when your sick.super easy and tastes great.in fact i think ill go get some tonite. :lol:

imagine that,a half korean dirt racer....... :lol:
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