Kimchi - Quick Hot Pickled

Discussion in 'Veggies' started by mr t 59874, May 13, 2013.

  1. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Quick Hot Pickled Kimchi

    This is an easy and wonderful side dish

    Servings 4     Prep time 20 minutes

    Ingredients:

    1 large cucumber (about 2 cups) thinly sliced

    1/4 tsp. cayenne pepper

    1/2 tsp. canning salt

    1/2 tsp. red pepper flakes

    1 Tbs. rice or white vinegar

    1 tsp. sesame oil

    1 tsp. sugar

    2 cloves garlic, minced (2tsp.)

    Preparation:

    In a bowl, toss the cucumber with the salt, let stand for 20 minutes, drain.

    Add the all the other ingredients, and toss to combine.  May be consumed immediately or refrigerated for further use.  Consume within two days for best results.

    Enjoy,

    Tom
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Thx....I'm on it...will do today. Thinking a little crispy radish would be good in there too....either daikon or regular
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I use the pickle press to hurry the process along and it pushes more liquid from the cucumber. 

    You know, dirtsailor may have something there.

    Tom
     
  4. Kimchi is some good stuff IMHO! Thanks for the recipe!
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    You talked me into making some myself, needed a side for supper.  Let us know how you liked it.

    Tom
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tom Thanks for the recipe. I just happen to have everything needed to make this, including two 3# pickle presses in my tool box! There's a five pound one in the wood shed too [​IMG]
     
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    dirtsailor, I'm sure yours will work, but this is more like what I use.

    https://www.google.com/search?q=japanese+pickle+press&hl=en&tbm=isch&tbo=u&source=univ&sa=X&ei=cC2RUZnrJOediAKLoIDgDA&sqi=2&ved=0CF0QsAQ&biw=1066&bih=511

    You will find this recipe good for the ones who have heard bad things about Kimchi and refuse to even try it.  Just don't tell them the name of it.

    Mine is ready for the refrigerator already.

    Tom
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    those are sweet.....leave it to the Japanese
     
  9. chef willie

    chef willie Master of the Pit OTBS Member

    Awright...got me some kimchi done for a side with tonights sandwich. Added some store radish, no daikons in, and bumped the heat up to 1 full tsp of Korean red chili flakes plus the 1/2 tsp of cayenne. I had a quick taste and thought maybe even more heat on the next batch or try the more common crushed red pepper flakes instead of the Korean flakes. I felt my first batch of Kim Chi was lacking some Zip, could be the chili flakes are just not hot enough. Thanks for posting Mr. T.....tasty so far.

     
  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    You've got it Willie, looking good. You are correct in adding more Korean pepper as it is completely different from what is generally used in the States.  If you think it is good now, wait until supper.   A few drops of fish sauce won't hurt it either.

    Tom
     
  11. chef willie

    chef willie Master of the Pit OTBS Member

    Hmmm, forgot about the fish juice...I will add some now. And I thought there might be some difference in the peppers...the color of the Korean chili makes things beautiful but it is lacking in heat. I may throw in a half tsp of crushed red with the fish juice. Later.....thx again
     
  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Your welcome,  It is a hearty food that you can pack in the mountains without having to worry about refrigeration.

    Tom
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks a lot like the cukes and onions we have during the garden season....  Never added sesame oil though...  I will now, and I just received my bottle of Red Boat....   Good Stuff.....   And I thought your "pickle press" was a 12# sledge hammer....  Boy was I wrong..... [​IMG]  ...

    Dave
     
  14. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Gave that away a long time ago Dave.  [​IMG]

    Tom
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Chef Willie, and here I sit at work waiting for the clock to move faster!
     
  16. reinhard

    reinhard Master of the Pit OTBS Member

    This recipe looks real good. One question i have, is the pickle press used in this or do i follow it as is? Thanks, Reinhard
     
  17. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    The exact press that I have is on the top row, second from left.  It is used in the recipe when the salted cucumber is resting.  Although the press is not required, the longer it rest under pressure the more water is extracted, allowing the finish mixture to be reabsorbed back into the cucumber.

    Yes, I agree with you. It's my opinion that a "Fermentation" forum under "Preserving Foods" would be a very active thread.  When kimchi was mentioned as a side dish with pulled pork on another BBQ forum, it took off with many questions.  I was not so politely reminded by the moderator that it was a BBQ forum and such things were not welcomed.  Should have called it Korean coleslaw.

    Tom
     
    Last edited: May 13, 2013
  18. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks Tom [i should have said that earlier instead of Mr. T]. Ya, i guess it should stay in the veggie forum. I have been a moderator in a outdoor forum and i can understand what you are saying. Reinhard
     
  19. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    It's all the same guy.

    T
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I DON'T NEED NO STINKIN PICKLE PRESS!!



    Thanks for the recipe Tom. Followed it to the T and it is spot on hot!
     

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