Kawasaki Concours Forum
Mish mash => Open Forum => Topic started by: Strawboss on May 09, 2013, 12:23:18 PM
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I bought some to satisfy my curiosity, its pre-made in a bag, nothing on how to prepare it other than keep refridgerated until using. Hot or cold?
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First of all there are many different types of Kim chi. There is spicy smelly kimchi which is up to a year old, yup they can keep it to a year...that kimchi is very spicy and sour. Then there is newer kimchi which is spicy and crisp. There is tons of red pepper, garlic and a little salt. Then there is white kimchi which has no spice at all. Then there is winter kimchi which is a white radish in a clear broth, very yummy. They also have cucumbers, carrots and many other varieties. There is even a museum in Seoul dedicated to Kim chi. First don't think everyone buries it in there back yard that was a long time ago. In fact many Korean homes have a special refrigerator in their kitchens just for Kim chi.
As to the temprature it is served cold, but in the Korean BBQ they also grill it up to add a smokey warm flavor to it.
Google is my friend, repeat with me ;D
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After I posted I did some research, yes, cold. This seems to be the spicy but not hot version, I got it from Trader Joe's. I've never had it but have read about it and many of the novels I read have referenced it. I was curious. I'm not so sure about Vietnamese nuoc cham, that stuff sounds nasty. The great thing about Cleveland is that I can try these foods not far from my house, thats just one thing of the maybe 5 things thats good about Cleveland.
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It's served cold or room temp in Korea.
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OK, I'm on a roll, what beverage would a traditional Korean family serve at a meal where Kimchi is served? Looks like I got to do some more research, or just go to a local Korean restaurant. ;D
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First don't think everyone buries it in there back yard that was a long time ago.
I always think of this M*A*S*H episode when I hear kimchi...
(Frank digs up what he thinks is a bomb)
BJ: What smells?
Hawkeye: Frank's bomb. (grabs the pot)
Frank: Don't!
Hawkeye: (opens it) It's a kimchi pot, Frank. Kimchi. Pickled cabbage. They ferment it in the ground. There are millions of these buried all over Korea.
BJ: I'd get title to this land, Major, before word gets out.
Frank: Huh?
Hawkeye: Don't you understand, man? You've struck coleslaw!
(Embarrassed, Frank storms off)
BJ: (applauding) Let's hear it for the major, folks!
Hawkeye: Isn't he great? He'll be back, folks, just after he changes for the 11:00 bomb.
Sounds like something I'd like to try. But at a Korean restaurant or from a Korean market. And there aren't any of either near me.
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OK, I'm on a roll, what beverage would a traditional Korean family serve at a meal where Kimchi is served? Looks like I got to do some more research, or just go to a local Korean restaurant. ;D
Not sure about traditional family but I mostly had beer with my meals in Korea.
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Not sure about traditional family but I mostly had beer with my meals in Korea.
+1
I drink beer with everything :chugbeer:
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Nothing wrong with that in my book!
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It's served cold or room temp in Korea.
+1.
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I pull it out of the fridge and let it rest a for a few hours before I plan to eat it. One of my favorite foods.
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Thats what I'm going to do mac. None of the stores around here have Korean beer, Japanese, Chinese, Indian, no Korean. So far this week, I've had Polish peiroghi, Russian Easter sausage, Serbian Keilbasa, Ukranian babka bread, American potato salad, Irish beer, British gin, Mexican limes. Kimchi tomorrow.
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Last time I had it a pretty Korean air force made it with powder looking pepper her mom shipped over and I don't know how she fixed it but it was fugn' GOOD!!! :D
I smelled like garlic for days. I didn't notice but those around me sure did
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British Gin! :thumbs:
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Bombay Blue Saphire. In times of weakness and low funds, I resort to either Pinnacle or Boodles. I don't care for Beef Eaters or that French noise. The Brits know gin. Bombay for me sir.
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OK, I'm on a roll, what beverage would a traditional Korean family serve at a meal where Kimchi is served? Looks like I got to do some more research, or just go to a local Korean restaurant. ;D
There is a clear, potent Korean beverage called shoju, great for smothering the taste of dog meat covered in kimchi.
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OK, I'm on a roll, what beverage would a traditional Korean family serve at a meal where Kimchi is served? Looks like I got to do some more research, or just go to a local Korean restaurant. ;D
Soju! A Korean distilled rice liquor. Yeah, has flavors too, goood stuff!!!
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My Dad would always say "You're in some deep kimchi!" when I did something wrong... 8)
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Soju! A Korean distilled rice liquor. Yeah, has flavors too, goood stuff!!!
The Korean grocer I frequented at my last duty station sold it as 'Cooking Wine', its good with kool-aid and gatorade.
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Ok, set it out, room temp. Its the red stuff, so not sure of the season or the region. I really like it! Its got a good bite, spicy, garlic, mmmmmmmm. Now, soju.
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Korean food, by far my favorite of all foods!!
Favorite dish is Kimchi Daeji Bokum which is stir-fried kimchi with pork and tofu and eaten with white rice! A must try if you like the kimchi!!
Same dish as above but more in a soup form is Kimchi Jigae. Dang, I'm going to have to find a Korean restaurant for lunch tomorrow now!!!!!
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Fort Worth finally got a Trader Joe's, so I'm up for trying Kim chi. I'm going to need to Americanize it some (add meat)
before my family will eat enough of it for a fair trial, so what should I serve with it in the way of meat.
Ground beef? Chicken in an Asian sauce? I assume rice as well?
Is it served like a salad or Cole slaw would be?..or is it just a cold meatless meal all by it self? (the latter will be a hard sell ::), I better get some hot dogs. ;) )
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Fort Worth finally got a Trader Joe's, so I'm up for trying Kim chi. I'm going to need to Americanize it some (add meat)
before my family will eat enough of it for a fair trial, so what should I serve with it in the way of meat.
Ground beef? Chicken in an Asian sauce? I assume rice as well?
Is it served like a salad or Cole slaw would be?..or is it just a cold meatless meal all by it self? (the latter will be a hard sell ::), I better get some hot dogs. ;) )
Korean restaraunts normaly serve kimche before your main meal comes in small bowls, usually several types placed on your table. Every restaurant I've been to does this and it's just part of your meal. One Korean friend descibed the word kimchi to me as similar to our word "pickled". And as you know, we'll pickle anything here! The cabbage is the most common form but can vary widely, such as korean turnip (very good) to seaweed, to sprouts, ect.
If you want it as a meal with meat I suggest the Kimchi Daeji Bokum (also known as Dubu Kimchi) from my previous post. Don't have to use the pork belly, you can use thinly sliced pork chops too. Some of the best I've had was done with pork chops. Easy to make, not many ingrediants, and doesn't take long to cook. Warning though, make sure you have a VERY good stove vent or cook it outside! Can be pretty potent smelling in the house!!!!!! ;D
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I always think of this M*A*S*H episode when I hear kimchi...
Sounds like something I'd like to try. But at a Korean restaurant or from a Korean market. And there aren't any of either near me.
Well, ya did buy that motorcycle to ride it, right? ;)
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Sorry Marty, if you have to go through that to make more presentable or palatble for your family then I'd skip it as you are going to rob them and yourself of the true Kimchi experience by sullying it with American picnic foods. Try it yourself and decide, the Trader Joe's stuff is most likely despiced and watered down for most American tastes anyhow.
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Korean restaurants normaly serve kimche before your main meal comes in small bowls, usually several types placed on your table. Every restaurant I've been to does this and it's just part of your meal.
OK, now I get it, thanks. It's served like chips and salsa(s) at a Tex-Mex place. Goes well with the dinner, but it's also an appetizer/snack food.
I can work with that. Even if my family gets a taste for Kimchi, I'm going to have to accompany it with meat. They all like chips and salsa, but if I answered that when they asked what's for dinner, they'd eat the chips and then head out the door for Sonic or WhataBurger.
Sorry Marty, if you have to go through that to make more presentable or palatble for your family then I'd skip it as you are going to rob them and yourself of the true Kimchi experience by sullying it with American picnic foods. Try it yourself and decide, the Trader Joe's stuff is most likely despiced and watered down for most American tastes anyhow.
I was just joking about the hot dogs. :)
For the Kimchi experts that have tried the Trader Joe's version: How is it? Watered down?
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I was just joking about the hot dogs. :)
For the Kimchi experts that have tried the Trader Joe's version: How is it? Watered down?
I have a Trader Joes a mile from my house. This'll give me an excuse to stop in! I'll give a report soon! :P
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I recently have gotten a hankering to ferment stuff... So Far I have done Blackberries... it went south. I did an amazing 3 gallons of apple cider, followed by another 3 gallons of apple cider. Both in the 11-12% alc level... good stuff. I love Kombucha but it is super spendy so that is my next attempt. I have a couple pounds of radishes right now I might ferment. But Kimchi is on my summer list of stuff to try and ferment. I need a good recipe to start with though... And I soon am going to start Beer but I need more space...
Hey Strawboss, How are things? Been a while.
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I'd like to do Saki. Can one make that themselves?
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I'd like to do Saki. Can one make that themselves?
My son likes Sake and we talked about doing it. It seams to me a long process much harder than beer or cider.
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If it is what I think it is, which according to my son is cabbage buried in the ground until it goes bad, does it really matter?
:o ;D
Brian
I bought some to satisfy my curiosity, its pre-made in a bag, nothing on how to prepare it other than keep refridgerated until using. Hot or cold?
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If it is what I think it is, which according to my son is cabbage buried in the ground until it goes bad, does it really matter?
:o ;D
Brian
Silly boy, its pickled and placed in the ground in a clay pot with a sealed cover, at least that's what my Tae Kwon Do master did when he made it... he had about 15 pots buried in the yard with various regional recipes. And he was a native Korean.
I have never eaten any in the last 35 years that compared to his, some were close/and good, but none were as potent and flavorfull
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Yeah, stuck in the ground so it does what- it goes bad such as all foods eventually will (save one that I know of). I mean it is like how do you know when blue cheese is bad, does it go moldy? Really? Like salami- it has a fungus that is grown on it to prevent spoilage but only because the fungus has already spoiled the sausage in the first place. So in a way, we are taking perfectly good food, turning it 'bad' in some way (usually by souring or curdling it) and then eating it. How do you know when kimchi is done; how do you judge its "rottenness"?
The one food that will last seemingly forever is honey- it does not turn; given sufficient time it will desiccate like an old rodent but it never goes 'bad'.
Brian
Silly boy, its pickled and placed in the ground in a clay pot with a sealed cover, at least that's what my Tae Kwon Do master did when he made it... he had about 15 pots buried in the yard with various regional recipes. And he was a native Korean.
I have never eaten any in the last 35 years that compared to his, some were close/and good, but none were as potent and flavorfull
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Don't knock it till you've tried it. It may sound a bit different to our western attitudes, but its delicious. The vinegar preserves it much like any other pickling process. I bought some for my class reunion this past Saturday but held off taking it as I think it would be wasted on their uncultivated pallets. Growing up with a Slovak/Polish/Hillbilly dad and a German/Hungarian mother in Cleveland I was exposed to quite a bit of different traditional ethnic foods at home and at weddings and festivals.