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Kimchi - Quick Hot Pickled - Page 3

post #41 of 49
Those of you experimenting with the cucumber Kimchi, I spent 4 years in Seoul and love Korean food, especially Kimchi. So much so, my dog's name is Kimchi. Lol

You might want to try adding some Korean red pepper paste to the cucumber Kimchi. It will balance the texture of the chili flakes. You don't need much. It also comes in handy for other recipes too. Keeps a.ling time in the fridge.

I am impressed with the Kimchi fridge! Never saw one of those while living there. Although Ajumma stopped making it the traditional inground method ages ago.
post #42 of 49
Thread Starter 
Quote:
Originally Posted by sparksals View Post

You might want to try adding some Korean red pepper paste to the cucumber Kimchi. It will balance the texture of the chili flakes.

 

I have the ingredients to make a couple gallons of paste.  Just need to get with it.

 

Tom

post #43 of 49

what's the flavor profile of a Korean Pepper? Similar to Serrano? Habenero?

post #44 of 49
Thread Starter 
Quote:
Originally Posted by dougmays View Post

what's the flavor profile of a Korean Pepper? Similar to Serrano? Habenero?

 

Much milder, not harsh.

post #45 of 49

I agree with Mr. T.  The Korean hot pepper is milder and has a unique flavor as well.  Ya, that hot pepper paste is good on a lot of things.  Sometimes i just have a blanched piece of cabbage with some rice and a dab of that stuff on there. I also make what i call "Hot Chicken" with it.  Very simple to make. A must have in the house for me. Reinhard

post #46 of 49

there is a new chinese market near my house i'm going to stop in and see if they carry some

post #47 of 49

Mr. T, i tried your idea with  the radish's in the quick cuke kimchi. I  LIKE IT!!!!!Reinhard

post #48 of 49
Thread Starter 
Quote:
Originally Posted by Reinhard View Post

Mr. T, i tried your idea with  the radish's in the quick cuke kimchi. I  LIKE IT!!!!!Reinhard

 

 

Reinhard, Glad you liked it.   As you know, the Korean radish is generally used in fermented kimchi, but can add a little crunch to the quick kimchi as well.

 

Made a gallon of fermented kimchi last week to replenish some that was used, need to make more.  By using the FIFO method the kimchi that is consumed is now over a year old and delicious.

 

Tom

post #49 of 49

Korean chili paste is considerably milder.  It also has quite a bit of sodium in it, although I don't usually taste it.  If you are salt sensitive, it might affect you in that manner.  

 

I like dissolving some in chicken broth when I make rice.  Gives a nice flavour.  

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