Kimchi

[tom_nieto]

My current fermenting is more like sauerkraut than kimchi. Going to increase the gochuchang chilli in subsequent batches. Fermented garlic is the business! Red cabbage, carrot, chilli and garlic in a large kilner jar in a 2% brine.

 

[mattyfez]

My current fermenting is more like sauerkraut than kimchi. Going to increase the gochuchang chilli in subsequent batches. Fermented garlic is the business! Red cabbage, carrot, chilli and garlic in a large kilner jar in a 2% brine.

This stuff is pretty banging as a general purpose chilli oil, although its more like a rough paste, would reccomend.

 

[mrgubby]

I used to work for a Korean company with regular trips to Korea ( on Korean Air)

They have it with EVERY meal, even on thd plane.

I can't stand the taste/smell of the stuff

And I still get flashbacks

 

[tom_nieto]

This stuff is pretty banging as a general purpose chilli oil, although its more like a rough paste, would reccomend.

Always got a jar of that on the go! Never thought of putting it into the ferment though... could be delicious! I actually prefer the Logan Mama peanut chilli oil, but don't always have that in.

 

[Baron C]

Homemade Kimchi in a Lahmacun (Turkish minced lamb pizza)
I like my kimchi very spicy borderline abusive with heat!

Should try it with a reaper

 

[eurokage]

I used to work for a Korean company with regular trips to Korea ( on Korean Air)

They have it with EVERY meal, even on thd plane.

I can't stand the taste/smell of the stuff

And I still get flashbacks

I was lucky enough to work on the Winter Olympics 2018 in S. Korea and LOVED having it with every meal. There were so many variants, and all of them were great.

 

[mattyfez]

Always got a jar of that on the go! Never thought of putting it into the ferment though... could be delicious! I actually prefer the Logan Mama peanut chilli oil, but don't always have that in.

I'd probaby take a few tablespoons out and drain most of the excess oil from it and just use the thicc bits, and put excess the oil back into the jar for other cooking uses, as there is a lot of oil in it.

 

[Illusion]

I just eat it on its own straight from the pack sometimes but it goes well on sandwiches, as a side with meat/rice type meals

I avoided it for years then realised I absolutely love it when it was brought out at a local Korean bbq restaurant

 

[d_brennen]

The rare time I buy it, I use it on more or less everything

 

[eurokage]

I just eat it on its own straight from the pack sometimes but it goes well on sandwiches, as a side with meat/rice type meals

I avoided it for years then realised I absolutely love it when it was brought out at a local Korean bbq restaurant

Game changer for me was grilling kimchi! Was doing Korean BBQ and the waiter advised us to grill the kimchi with the meat, which was great.

 

[ergonomics]

I just eat it on its own straight from the pack sometimes but it goes well on sandwiches, as a side with meat/rice type meals

I avoided it for years then realised I absolutely love it when it was brought out at a local Korean bbq restaurant

I loooove some cooked mince, rice , stock and a side of kimchi! It's a palant cleanser built-in to the meal!

 

[monkeyspank]

Kimchi and spam fried rice is a winner

 

[eurokage]

Kimchi and spam fried rice is a winner

Man, you reminded me of how much a staple spam is in SKorea.

SPAM