Makin' Kimchi

[Skillet Doux]

I realize that this culinary adventure upon which I'm about to embark will elicit a resounding "...and?" from every Korean household ever, but it's new to me, so let's document this puppy!

As my interest in learning to cook some Korean starts to crest, the timing couldn't be more perfect. Late October and heading into November is Kimjang season, wherein -- historically speaking -- the nation of Korea basically becomes a giant kimchi producing machine, cranking out hordes of the stuff to hold them through the winter. From what I understand, it's a bit outdated. Modern refrigeration has turned what was once a critical food supply practice into a cultural tradition. But I understand it's still an important and special time over there, and in my own little way I'm going to participate this year.

I'm going to use Hi Soo Shin Hepinstall's recipe for Whole Cabbage Kimchi out of her book, Growing Up in a Korean Kitchen, except I'm not going to try to store it whole (a common variation, also documented in the recipe), I'm going to pass on some of the more esoteric and difficult-to-source "optional" ingredients (as awesome as introducing live baby shrimp to the fermentation process sounds), and rather than making enough for the winter, the way I'm going through it lately I'm probably making enough for a few weeks. But we'll call it a learning experience this year.

I just bought six and a half pounds of Napa cabbage. I'll check back later. Let's do this.

[golbsalt]

crocks or pottery?
buried in ground or water bathed to maintain more consistent temp?
where and how are you storing to keep the light out?
what kind of salt?

[CelticBellaAZ]

good luck Dom.... I'll read with enthusiasm. I can't stand the smell of the stuff though.

[Skillet Doux]

crocks or pottery?
buried in ground or water bathed to maintain more consistent temp?
where and how are you storing to keep the light out?
what kind of salt?

Ha! I don't intend to participate in quite so old-school a fashion

I'm just going to do it in Ball jars. I'll ferment at cool room temp for 2-4 days, then vacuum pack and stick 'em in the fridge.

Got a little sidetracked by a crazy work week... hopefully soon!

[Tim H]

My wife and I use the Costco-sized Best Foods mayo jars for kimchi, using a basic recipe by Mark Bittman. My wife (Thai, not Korean) can plow through one of them in a month, and you can smell from the other side of the house when someone decides it’s time for a snack. Been a while since we’ve made some, so I may give it another try this weekend as well.

Looking forward to seeing your results.

[grrlscout]

Excellent! I have made kimchi before and it is really hard to mess up. Enjoy!

[Tim H]

Skillet, did you ever get around to making your kimchi?

We made a batch from David Chang's Momofuku last weekend that turned out pretty well. We backed off a bit on the korean chili powder, but I'd go full-Chang next time. All in all, very good and getting better every day.

Ingredients

Kimchi jar - other uses prohibted

Kimchi with bulgogi grilled fish

[Skillet Doux]

No, I got sidetracked by a couple of really busy work weeks... I will be picking this up again soon!

That looks awesome, Tim. I was trying to decide whether to go the fish sauce route, but I think I'm going to try the salted shrimp route. Got a jar in the fridge ready to go.

[artvandelay]

I've made Kimchi using a combination of Chang's recipe along with a few others. What I really liked was the addition of Daikon and carrots. In my opinion it adds a lot of flavor and is also a time saver when making something like Kimchi fried rice.

[Christina]

We made a batch from David Chang's Momofuku last weekend that turned out pretty well. We backed off a bit on the korean chili powder, but I'd go full-Chang next time. All in all, very good and getting better every day.

That looks gorgeous, I'm inspired.

[olllllo]

Not sure if this goes here or in some other weird category.

Anyone have this?
http://iamkoream.com/trader-joes-begins ... ed-kimchi/

It's seem to be a 50/50 proposition on everything I've read. Everyone seems to agree that it has enough salt to instantly kill you.