Comments on: Up Close and Personal With Kimchi http://www.tigersandstrawberries.com/2007/04/30/up-close-and-personal-with-kimchi/ Cook Local, Eat Global Thu, 09 Feb 2012 10:50:54 +0000 hourly 1 http://wordpress.org/?v=3.2 By: Terry http://www.tigersandstrawberries.com/2007/04/30/up-close-and-personal-with-kimchi/#comment-222302 Terry Sat, 28 Jan 2012 01:55:08 +0000 http://www.tigersandstrawberries.com/?p=701#comment-222302 I love kimchi but all my Korean friends act like you have to use a secret recipe handed down by countless Korean grandmothers to make it. I'm going to make a big batch this weekend using your recipe! I love kimchi but all my Korean friends act like you have to use a secret recipe handed down by countless Korean grandmothers to make it. I’m going to make a big batch this weekend using your recipe!

]]> By: Monty Queen http://www.tigersandstrawberries.com/2007/04/30/up-close-and-personal-with-kimchi/#comment-206898 Monty Queen Sun, 20 Nov 2011 16:50:02 +0000 http://www.tigersandstrawberries.com/?p=701#comment-206898 Thank you for this blog, I love the way you explain how to make kimchi. You break it down step by step. Last night i made three jars of kimchi. Two jars of cabbage kimchi and 1 jar of cucumber kimchi. I am a American retired soldier.I was stationed in Korea in the early 90s and i aquired a taste for kimchi. I live in a place where there is quite a few Korean markets to by kimchi; However they kimchi has too much red peper in it and it is way too hot for my taste. I enjoy the fermentation and the sour ness of kinchi and not the heat. So i decided to make my own kinchi. I made some last year and just put a little bit of the red peper in it. It was awesome however i thought you had to put the red peper in it. I was talking to a Korean man the other day and we were talking about korean food. He said there was a white kimchi. He said you make it without the peper. So i did it last night. I bought 2 head of Napa cabbage,garlic,scallion,ginger,apple,carrots,radishes. I soaked my cabbage in kosher salt for almost three hours then rinsed it three times. I had mixed up the other item and had them waiting. Put it in mason jars and I have them stored in my back bedroom, i will leave them there for three or four days. Thanks again for your site it was really help full. Thanks Monty from S.C. Thank you for this blog, I love the way you explain how to make kimchi. You break it down step by step. Last night i made three jars of kimchi. Two jars of cabbage kimchi and 1 jar of cucumber kimchi. I am a American retired soldier.I was stationed in Korea in the early 90s and i aquired a taste for kimchi. I live in a place where there is quite a few Korean markets to by kimchi; However they kimchi has too much red peper in it and it is way too hot for my taste. I enjoy the fermentation and the sour ness of kinchi and not the heat. So i decided to make my own kinchi. I made some last year and just put a little bit of the red peper in it. It was awesome however i thought you had to put the red peper in it. I was talking to a Korean man the other day and we were talking about korean food. He said there was a white kimchi. He said you make it without the peper. So i did it last night. I bought 2 head of Napa cabbage,garlic,scallion,ginger,apple,carrots,radishes. I soaked my cabbage in kosher salt for almost three hours then rinsed it three times. I had mixed up the other item and had them waiting. Put it in mason jars and I have them stored in my back bedroom, i will leave them there for three or four days. Thanks again for your site it was really help full.

Thanks
Monty from S.C.

]]> By: Goodbye Biology | Judy Budreau http://www.tigersandstrawberries.com/2007/04/30/up-close-and-personal-with-kimchi/#comment-200001 Goodbye Biology | Judy Budreau Mon, 17 Oct 2011 23:51:49 +0000 http://www.tigersandstrawberries.com/?p=701#comment-200001 [...] the morphology of milkweed bugs growing in a glass jar in my kitchen. I even made yogurt and kimchi, and learned to test the pH of both. The yogurt was edible; the kimchi was [...] [...] the morphology of milkweed bugs growing in a glass jar in my kitchen. I even made yogurt and kimchi, and learned to test the pH of both. The yogurt was edible; the kimchi was [...]

]]> By: Don Clabeaux http://www.tigersandstrawberries.com/2007/04/30/up-close-and-personal-with-kimchi/#comment-190777 Don Clabeaux Sat, 13 Aug 2011 18:05:21 +0000 http://www.tigersandstrawberries.com/?p=701#comment-190777 Not knowing how to make kim chee;I saved the remaining juice from a store bought jar and poured it into a one quart jar.I then added cabbage.radishes.boc choy,green onions,garlic.jalapeno and chile peppers.kocher salt and palm sugar.I did not refirigerate for 3 days but kept it on a cool tile floor with the lid loose.When I eatsome,I fill in the void with more ingredients.... Not knowing how to make kim chee;I saved the remaining juice from a store bought jar and poured it into a one quart jar.I then added cabbage.radishes.boc choy,green onions,garlic.jalapeno and chile peppers.kocher salt and palm sugar.I did not refirigerate for 3 days but kept it on a cool tile floor with the lid loose.When I eatsome,I fill in the void with more ingredients….

]]> By: george http://www.tigersandstrawberries.com/2007/04/30/up-close-and-personal-with-kimchi/#comment-59288 george Sat, 01 Nov 2008 00:09:16 +0000 http://www.tigersandstrawberries.com/?p=701#comment-59288 I live close to Ackron Ohio. Where is the nearest Korean Store to buy some kimchi and rice Thanks I live close to Ackron Ohio. Where is the nearest Korean Store to buy some kimchi and rice Thanks

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