Kimchi, Part II


I tried again, this time with napa cabbage instead of daikon radish. I went the easy route, cutting up the cabbage after brining it for almost 6 hours, instead of the more traditional, more beautiful way of keeping the cabbage whole, with all its nooks and crannies filled and rubbed with spicy paste. But it’s still not quite what I was looking for. Last time, it was too much ginger. This time, too much salt.



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5 Responses to “Kimchi, Part II”

  1. Lina Says:

    congratulations on trying~! you should consult with Angela on this issue. 😉

  2. Diane Y. Says:

    it *looks* really good.

  3. AppleSister Says:

    Thank you, friends, thank you. It’s not bad, now at Day 5. Not quite sour, but not as overwhelmingly salty. Will keep you posted.

  4. Michael Warshauer Says:

    I attempted to make kimchi last year, but did not have a reliable recipe. I used daikon and regular white cabbage. As it turned out, it wasn’t bad, but not great, either.

    One aspect in which I lack confidence is the addition of seafood products to it. I used ground, dried shrimp, from a mercado here in Mexico.

    Th photo of *your* kimchi looks great.

  5. AppleSister Says:

    You know, I think that kimchi is like good pie crust–it just takes a sense of feel that only comes with a lot of practice. I was researching for the cookbook, and it turns out the shrimp is fermented, so I don’t think dried shrimp alone would do it. Even Vietnamese fish sauce would probably be better.

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