Posted: 12/21/2007 8:09:49 PM EDT
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I cheated too. I used a kimchee starter base I picked up in an Asian market. I added Napa Cabbage, Daikon Radish and Bok Choy. This is my first experience with making it. I love the stuff but it's so expensive. Anyone else make it? How long in the fridge in a stainless bowl and covered with plastic wrap should it sit until it's edible? |
I used to skipper a fishing boat with a mostly Korean crew and they showed me how to make kimchee. I love it, of course. OK, I just dug the recipe out of the wife's stash. After everything is mixed let it sit all night out of the fridge, out is underlined. I used to use Chinese cabbage, icycle raddish, and even cucumbers. Never used a starter base. Yum, yum.  After it was all stuffed in a gallon jar I'd test it for taste every couple days before massive consumption.
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Did you go to the Korean store? Kim Che should be cheap, not pricy. Anyway, we leave it in the fridge for a couple months depending on how fresh it is, but we get it in the gallon tubs with the screw tops. I would just eat it in a couple days if it's sitting in plastic wrap. |
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I really like cabbage kimchi. I never cared for beet kimchi. We have an area on Beltline Road in Dallas County with dozens of Korean shops. You can buy a lot of chow for little money. I'm definitely going there tomorrow. I haven't eaten Korean food in a long time.
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i would ditch the stainless bowl in favor of a glass jar or container of some kind.... you might get some weird oxidation or reaction that might foul the flavor. don't use plastic/tupperware unless you can deal with the red stain that is left behind. |