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Re: Kimchi?
[Re: Irishguy]
#2402652
02/09/18 03:09 PM
02/09/18 03:09 PM
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Joined: Oct 2013
Posts: 1,967 Opelika, AL
AU_trout_bum
8 point
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8 point
Joined: Oct 2013
Posts: 1,967
Opelika, AL
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I enjoy it A LOT. Several local places sell it in Huntsville and Birmingham. I use it to make kimchi stew (great on a cold winter day) and also kimchi pancakes (traditional korean appetizer).
Author, Fly Fishing for Redeye Bass: An Adventure Across Southern Waters JacksonKayak Fishing Team --------------------------------------------------- "I do not hunt turkeys because I want to, I hunt them because I have to." - Tom Kelly
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Re: Kimchi?
[Re: Irishguy]
#2403415
02/10/18 10:26 AM
02/10/18 10:26 AM
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Joined: Aug 2001
Posts: 63,835 Luverne, AL
Skinny
GUVNER
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GUVNER
Joined: Aug 2001
Posts: 63,835
Luverne, AL
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A lot of the Hyundai Koreans here in Luverne have started making collard kimchi instead of cabbage kimchi and that is some dang good tasting stuff. Cabbage dont grow good down here but Collards do so they figured it out.
Never Trust Government
"You can be broke but you cant be poor." Ruthie-May Webster
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Re: Kimchi?
[Re: Irishguy]
#2405035
02/11/18 09:18 PM
02/11/18 09:18 PM
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Joined: Jul 2011
Posts: 39,449 Marshall County
FurFlyin
Freak of Nature
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Freak of Nature
Joined: Jul 2011
Posts: 39,449
Marshall County
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So you're only fermenting for a few days? The sauerkraut that I made stayed in the croc for 2 months.
If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14
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Re: Kimchi?
[Re: Irishguy]
#2431235
03/11/18 12:58 AM
03/11/18 12:58 AM
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Joined: Dec 2004
Posts: 25,132 Guntersville, AL
IDOT
I am Cornholio
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I am Cornholio
Joined: Dec 2004
Posts: 25,132
Guntersville, AL
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My wife is half Korean and can make some damn fine kimchi.. She adds fermented squid over the fish sauce. I love the stuff. If you want true, authentic Korean food, go here for recipes. https://www.maangchi.com
Last edited by IDOT; 03/11/18 01:08 AM.
If you’re a common sense person, you probably don’t feel you have a home in this world right now. If you’re a Christian, you know you were never meant to.
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Re: Kimchi?
[Re: FurFlyin]
#2431261
03/11/18 06:24 AM
03/11/18 06:24 AM
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Joined: Dec 2013
Posts: 22,699 Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,699
Lickskillet, AL
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So you're only fermenting for a few days? The sauerkraut that I made stayed in the croc for 2 months. I don't know that it is actually fermenting in the classical sense. It is allowing the lactobacilli (lactose bacteria) to begin to thrive in there. If you've ever had a bacterial infection you know that those little guys reproduce pretty darn fast. So yeah... only about 5 days. Once you put it in the fridge, from my understanding, they keep on living and reproducing , but just more slowly in the cold.
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Re: Kimchi?
[Re: IDOT]
#2431262
03/11/18 06:30 AM
03/11/18 06:30 AM
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Joined: Dec 2013
Posts: 22,699 Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,699
Lickskillet, AL
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My wife is half Korean and can make some damn fine kimchi.. She adds fermented squid over the fish sauce. I love the stuff. If you want true, authentic Korean food, go here for recipes. https://www.maangchi.comWe basically make ours with just the veggies and none of the fermented, dried or otherwise seafood products. I think you kind of have to work up to that. Kind of like you don't just start drinking scotch with Laphroiag or start drinking beer with a double IPA. I may add some fish sauce to one of our upcoming batches. Were making this next batch with just plain old green cabbage. I know there are Koreans rolling over in their graves just to hear that, but I read a Korean girl's blog the other day and she was in some country where she couldn't get the right cabbage so she started making it with green cabbage. She said that she likes it better than the original. So that's what we will be making today. I'll be using regular radishes too.
Last edited by Irishguy; 03/11/18 06:30 AM.
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Re: Kimchi?
[Re: Skinny]
#2431263
03/11/18 06:33 AM
03/11/18 06:33 AM
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Joined: Dec 2013
Posts: 22,699 Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,699
Lickskillet, AL
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A lot of the Hyundai Koreans here in Luverne have started making collard kimchi instead of cabbage kimchi and that is some dang good tasting stuff. Cabbage dont grow good down here but Collards do so they figured it out. I read that famous chef's blog the other day and he was making Kimchi with collards. Mrs. Irish and I are going to do it. It sounds good.
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Re: Kimchi?
[Re: duxlayer]
#2431264
03/11/18 06:35 AM
03/11/18 06:35 AM
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Joined: Dec 2013
Posts: 22,699 Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,699
Lickskillet, AL
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I don't understand the kimchi hate . Kings spicy kimchi is a fine dish . They are proud of it too. If you ate as much Kimchi as we have started eating, buying Kings would cost us a small fortune. That stuff is like $6 a pint. We make about 4 quarts of our homemade stuff with every batch.
Last edited by Irishguy; 03/11/18 06:36 AM.
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Re: Kimchi?
[Re: Irishguy]
#2434192
03/14/18 11:48 AM
03/14/18 11:48 AM
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Joined: Oct 2013
Posts: 1,967 Opelika, AL
AU_trout_bum
8 point
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8 point
Joined: Oct 2013
Posts: 1,967
Opelika, AL
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A lot of the Hyundai Koreans here in Luverne have started making collard kimchi instead of cabbage kimchi and that is some dang good tasting stuff. Cabbage dont grow good down here but Collards do so they figured it out. I read that famous chef's blog the other day and he was making Kimchi with collards. Mrs. Irish and I are going to do it. It sounds good. There's a place in Atlanta, if you're ever in the area you should visit, called Heirloom Market BBQ. Husband and wife team, where the husband is american and wife korean and they fused the two into the BBQ restaurant. They have some green tomato kimchi that is out of this world. The BBQ is phenomenal with their gochujang (spelling?) sauce.
Author, Fly Fishing for Redeye Bass: An Adventure Across Southern Waters JacksonKayak Fishing Team --------------------------------------------------- "I do not hunt turkeys because I want to, I hunt them because I have to." - Tom Kelly
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