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If there's one food I couldn't live without, it's kimchee. It makes sense, since I'm Korean and all. And you would think that 1) being Korean and 2) it being my favorite food, I would know how to make the spicy, pickled cabbage, but I don't. I'm sure I could read a "recipe" and do it, but unlike other "packaged" foods, kimchee from the store tastes pretty damned good. You see y'all, making kimchee is a major to-do, and it's so much easier to just run out to a local Asian market and buy the stuff already made.
That is why I just about fell over when I read that Barbara of food blog Tigers & Strawberries made kimchi at home. Her post has written and photographic detail of the whole stinky, spicy process, from raw Napa cabbage to the final full bottle of kimchee that's fermented for three days.
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5-07-2007 @8:29AM Al said... Yum Yum, Kimchee. I saw another recipe over at instructables.com for Daicon radish Kimchee - http://www.instructables.com/id/EBBA7PC76UEYF8ME7K?ALLSTEPS
I've always wanted to try making this just for the sake of being able to make it. I'm not Korean, but I love eating kimchee as well as other panchan (sp?). It's great to just eat these accoutrements!Of course, if there was ever a major outbreak of avian flu, then it may come in handy.
Thanks for posting this. I'm placing it on my things to do sometime later list.
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5-07-2007 @1:54PM Barbara said... Hey, Sarah--thanks for the link.
I sometimes do stuff in the kitchen just for fun. That is what is up with the kimchi--it was fun, and it reminded me of those long autumn days of making saurkraut with the family.
But, it does taste good, too!
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5-07-2007 @4:36PM Grammar freak said... Is baby the secret ingredient?
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5-08-2007 @1:38PM Kathryn Hill said... I made kimchi once, using a different recipe. It stinks, but it's so so so good. Ever stir-fry it with a can of tuna in oil? Good stuff.
Kathryn
http://blog.kosmonaut.net/
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