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Kimchi

Ima_good_eggIma_good_egg Posts: 590
in Vegetables
Made a batch of kimchi with our garden produce.  Anyone else fermenting stuff?
Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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Comments

  • pgprescottpgprescott Posts: 14,101
    Nope, But I bought some at the Des Moines farmers market a few weeks ago. yours looks better than what I got. Nice!
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  • BobDangerBobDanger Posts: 323
    Yep...I'm a fan as well. Love fermenting. 



    Eastern Shore Virginia 

    Medium & Mini Max
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  • RRPRRP Posts: 24,705
    Are you going to bury it in the ground like they do in Korea?
    Re-gasketing America one yard at a time.
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  • lkapigianlkapigian Posts: 8,976
    edited August 2018
    Nice @Ima_good_egg I've always got lacto fermentation going on----if you are bored, there are a few projects from others here https://eggheadforum.com/discussion/1211374/ot-lacto-fermentation-fun-peppers-and-sriracha/p1
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker

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  • BobDangerBobDanger Posts: 323
    RRP said:
    Are you going to bury it in the ground like they do in Korea?

    No...my basement is as deep as it goes. 
    Eastern Shore Virginia 

    Medium & Mini Max
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  • JohnInCarolinaJohnInCarolina Posts: 24,348
    RRP said:
    Are you going to bury it in the ground like they do in Korea?
    The reasons for doing that are primarily for temperature and to protect against explosion.  Nothing like an exploding batch of kimchi to ruin your kitchen.  

    These days there are methods to deal with both aspects without resorting to digging holes in the ground.
    If you think education is expensive, try ignorance.

    "I've made a note never to piss you two off." - Stike


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  • Ima_good_eggIma_good_egg Posts: 590
    I I do not bury it in the ground. We eat it too fast! A day or two on the counter, depending on the temps, and then to the fridge. I was taught by an amazing Korean lady, and that’s what I do. 
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • alaskanassasinalaskanassasin Posts: 5,879
    39lbs of honey, 6lbs of apples, 9 gallons of water. Last time I checked it was around 17% abv  =)
     I need to bottle it so I can get some beer rolling, or keg and carbonate haven’t decided, maybe both. 
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

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  • HeavyGHeavyG Posts: 8,363
    JohnInCarolina said:
    RRP said:
    Are you going to bury it in the ground like they do in Korea?
    The reasons for doing that are primarily for temperature and to protect against explosion.  Nothing like an exploding batch of kimchi to ruin your kitchen.  

    These days there are methods to deal with both aspects without resorting to digging holes in the ground.
    I'm sure there are still folks out in the Korean "boonies" that bury their kimchi crocks in the ground but ain't nobody in Seoul doing that.

    Special kimchi fridges do the temp/smell work for most folks. I understand they are also designed to withstand an ounce of C4 exploding so they have that covered also. :)


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




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  • blastingblasting Posts: 6,262

    Not kimchi yet, but the maiden voyage of kraut is nearly done.  Starting on a few different peppers for hot sauce tomorrow.


    Phoenix 
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  • BGEChicagoBGEChicago Posts: 571


    I have traditional dill pickles going now after that maybe jalapenos, carrots and cauliflower ...
    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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  • RRPRRP Posts: 24,705
    BGEChicago said:


    I have traditional dill pickles going now after that maybe jalapenos, carrots and cauliflower ...
    Very interestingly! Did you follow somerecipe? Or a hand me down recipe? 
    Re-gasketing America one yard at a time.
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  • BotchBotch Posts: 12,965
    I buy my kimchee at the local Korean restaurant.
     
    Hint for Beginners:  If the lid pops off under pressure, when you open it, Yes, that means its fermented.  It does not need to be thrown out, it was supposed to do that.  
    ____________________________________________

    Don't be afraid; the clown is afraid too.  

    Ogden, Utard.  
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