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Mr.T's Kimchi Recipe

post #1 of 12
Thread Starter 

So i played a little copycat from Mr T's post and took a stab at this homemade Kimchi, it was delicious!

Here is the original post http://www.smokingmeatforums.com/t/140989/kimchi-quick-hot-pickled

 

I altered mine a little bit, i added half a large red onion so i went a little heavier on the ingredients

- 2 TBS red wine vinegar

- 1 clove of garlic minced

- 2 tsp sesame oil

- 1 whole cuc.

- 1/2 large red onion finely sliced

- 1 giant Thai chili from my garden minced

- 1 tsp sugar

- 2 tsp Kosher salt (didn't have pickling salt)

 

super thinly sliced the cucs on my new mandolin (this thing is great!), halved and thinly sliced the onion. Into a mixing bowl and tossed with salt for 20 mins. Then added the rest of the ingredients and let sit and mellow for about 15mins.

 

Then ate it up with a left over steak i made the other night! I will definitely become a usual goto for a side!

 

 

All into the bowl!

 

My own variation of the redneck pickle press! haha

 

after 20 mins, then rinsed in a strainer to get the salt off

 

All plated up!

post #2 of 12

Looks delish!  I am going to have to make that soon!

 

Kat

post #3 of 12

looks good to me.....   Dave

post #4 of 12

I realy like the addition of the onions and the Thai pepper.  How was the heat? The only reason i'm asking is i dont see any red as far as peppers or are they even red? Love your idea of a "press" also LOL. Reinhard

post #5 of 12
Thread Starter 

The Thai chilli really packs a punch so i only used one and minced it up finely...so you dont see alot and it didnt add to much heat. Next time i might do 2-3. i let it sit in the vinegar and oil combo for a little bit hoping to spread the heat and flavor. 

post #6 of 12

Looks great!  Putting this one on the "to do" list.

 

Red

post #7 of 12

Thanks Doug!! Reinhard

post #8 of 12

Looks like a nice refreshing side, Doug.

 

Tom

post #9 of 12

That looks like a great summer salad. Try adding a splash of Fish Sauce or 1/2 to 1" Anchovy Paste to the Dressing. It won't taste fishy but will have that something extra...JJ

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

That looks like a great summer salad. Try adding a splash of Fish Sauce or 1/2 to 1" Anchovy Paste to the Dressing. It won't taste fishy but will have that something extra...JJ

that's a good idea! I usually dont keep that stuff on hand because of the smell but it does add a great saltiness to asian dishes! I really like the sesamo oil! Kimchi i've had at restaurants dont seem to have that and are a bit more sour. this is sweet and refreshing!

post #11 of 12

LOL...It can be Stinky. I use Golden Boy Brand...It is supposed to be one of the milder smelling brands. My crew laughs at the stuff I put a splash into. Meatloaf, Soups, Gravy, Salad Dressing, Sauces, Italian Pasta Dishes, just about everything but Cap'n Crunch!...JJ

 

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post #12 of 12

That's a good and fast kimchi, very enjoyable to eat especially as the weather warms up. I added some of the fish sauce to mine along with some good old red radish for crispy crunch. Next time maybe some daikon in as well.....Willie

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