Author Topic: Another favorite ferment  (Read 175 times)

Offline Tim Sumrall

  • Medium Cheese
  • ***
  • Location: MS, US
  • Posts: 64
  • Cheeses: 13
  • Something Old Something Blue
Another favorite ferment
« on: November 19, 2017, 05:44:55 AM »
Cha, my stepmother is Korean and while living with them on their farm, 30 years ago she taught me how to make kimchi. Apparently I've passed this on to my daughter. Mine shown unmixed for effect and Tananda's shown mixed and hot! She likes it hotter than I do and I'm not scared.

Offline jhend

  • Young Cheese
  • **
  • Location: Hamilton On.
  • Posts: 13
  • Cheeses: 0
  • Default personal text
Re: Another favorite ferment
« Reply #1 on: November 19, 2017, 06:20:04 AM »
I would be interested in the recipe if it isn't a family secrete.

John

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,282
  • Cheeses: 177
    • Lou's Food & Drink
Re: Another favorite ferment
« Reply #2 on: November 19, 2017, 12:53:49 PM »
I brought a book home from Korea, I was stationed at Kunsan AB fro June 92-93, and it's all of the recipes for kimchi.  I love the stuff.  I make a cucumber kimchi that will knock your socks off.  My Ajama (sp) use to make me kimchi and leave it in my fridge.  I would sit and sweat eating it but couldn't stop it was so good.  Here's the cabbage recipe.  I don't use the oysters and anchovies in mine. Tim may have a better recipe.
« Last Edit: November 19, 2017, 01:06:14 PM by Al Lewis »
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline jhend

  • Young Cheese
  • **
  • Location: Hamilton On.
  • Posts: 13
  • Cheeses: 0
  • Default personal text
Re: Another favorite ferment
« Reply #3 on: November 19, 2017, 01:53:29 PM »
Thanks for the recipe Al. I will have to give it a go.

John