Comments on: It’s Kimchi Time Again!

By: Mike Magana

Mike Magana — Wed, 02 Feb 2011 06:27:15 +0000

I’ve been making & selling my own Kim Chi for a few years. Your recipe is unique for sure! I just go traditional. Napa cabbage, Daikon, Green onions, Garlic, Ginger, Fresh chilis (anywhere from jalapenos to habaneros)Fish sauce sometimes. My question to you is how do you possibly get 8#. of cabbage into a gallon jar? *I even soak two heads of cabbage(maybe 2#) in a salt brine overnight(osmosis) & with all the other ingedients it just barly fits in my 1 gallon fermenter.Happy Fermenting!!

By: Erica

Erica — Tue, 30 Sep 2008 17:48:05 +0000

what kind of fish sauce do you use for the kimchi?

By: Esther

Esther — Tue, 30 Sep 2008 15:50:25 +0000

This is a silly comment, but on first glance, I thought you were mashing the kimchi with your feet (like wine)!

By: moh2014

moh2014 — Mon, 29 Sep 2008 22:50:04 +0000

What is the brand of of stockpot you are using in the picture above. I love the fact it doesn’t have rivets or screws on the inside? Thanks.

By: JoAnn

JoAnn — Mon, 29 Sep 2008 19:20:16 +0000

Have you ever tried kohlrabi in kimchi? I have recently got hooked on kohlrabi. I slice it, then salt it, let it set a bit, later drain the fluids, then I add sesame oil, lots of garlic, crushed dried red pepper, and a little bit of soy sauce (& sometimes a bit of sugar). I let it set for a few hours.