I'm gonna keep my eyes open for the radish kimchi. Looks like Mother-In-Law makes a version, and it might showup in a shop around here. I love regular kimchi. I usually have a jar of vegetarian Wegmans brand in the fridge.
Radish kimchi is great because of the crunchy texture and the refreshing radish taste. It goes really great with soups and stews.
OMG that looks delicious! (I hate you!)
Sadly even the thought of food right now isn't good courtesy of the Covid booster messing with my stomach/appetite a little!
All I could handle this morning was a scrambled egg and dry toast.
It's really lot of work when you make big batches like we do. I took afternoon nap to recharge, and I'm still sore. But it's worth it. It's labor of love.
I think most Koreans don't want to make it themselves anymore because they don't want to wait a month after burying the pot in the ground for it to ferment.
It doesn't take a month to ferment. Temperature plays a big role with fermentation speed. The reason they used to bury the pot was to keep it cool since they didn't have refrigerator back in the day. But now with modern fridges that can maintain precise temperature to exact degree, no one really buries it anymore. Kimchi will fully ripen in couple days at room temperature.
I moved most of the kimchi out to the garage since the temperature is much cooler there than inside the house where it's 70 F all the time. After couple of days in the garage, I'll move all the kimchi to garage fridges for permanent storage. I have 2 fridges in the garage I use to store kimchi and other food.
I'm keeping couple small container batches inside the house at room temp so it will ripen faster. I'll move this to the kitchen fridge once it's ready.
You don't have to bury it I'm pretty sure. It does require time though.
Looks bloody delicious ponyo, salivating over here. Would you call that paechu or kkakdugi kimchi? Or is that two batches? I forget the Korean name for it but the cucumber kimchi might be my fav, my pickle fixation showing maybe. Love me some spicy Korean pickles.
I'm on a mission to get my sons to appreciate Korean food. So far the kimchi is all for dad. They dig mandu though.
Thanks. It's two different batches of kimchi. One batch is Napa cabbage kimchi (baechu kimchi) and other batch is radish kimchi (kkakdugi kimchi).
The cucumber kimchi is great as well. We make that too, but we make smaller batches of the cucumber kimchi since you have to eat that pretty fast or else the cucumber gets all soft and sour.
Here's some of the different types of kimchi. We've pretty much made every type on that list. We have our own family recipe we use.
https://www.maangchi.com/recipes/kimchi
Fermented foods are more advanced type of food so it can take some time getting used to. And not everyone can handle the spicy heat. But once you develop the palate for it, it's super addicting and whole new culinary world opens up.
I love mandu and ate a ton when I visited Korea recently. You seem to know lot about Korean food. Have you visited Korea?
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