Author Topic: Kimchi  (Read 2261 times)

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Offline Les

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Kimchi
« on: August 03, 2015, 01:09:51 pm »
 Made some Kimchi from my Chinese cabbage.  Holy Moly, I can't eat it.....too darn hot.  Guess I'll have to pawn it off on friends who like hot stuff!!! :o :o :o :no:

Offline kingd

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Re: Kimchi
« Reply #1 on: August 03, 2015, 03:27:24 pm »
Sounds awesome,love the stuff.

Offline BoilerJim

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Re: Kimchi
« Reply #2 on: August 03, 2015, 06:41:15 pm »
I can eat almost anything......but NOT kimchi. I tried it while in Korea. Everyone there seemed to have kimchi on their breath as well.
Jim (BoilerJim)
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Offline Lburou

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Re: Kimchi
« Reply #3 on: August 03, 2015, 08:49:09 pm »
....Everyone there seemed to have kimchi on their breath as well.
True, myself included.  The winter kimchi was easier to swallow than the summer kimchi, it didn't ferment in the heat.   :-).
Lee_Burough

Offline lazy shooter

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Re: Kimchi
« Reply #4 on: August 03, 2015, 09:59:11 pm »
We had some Korean soldiers in our barracks, and on rare occasions they were able to make kimchi.  If you watched it made, one would think it would gag a coyote.  The smell of it horrible to me.  Also, it stays on one's breath for three months. :)

Offline Bakersdozen

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Re: Kimchi
« Reply #5 on: August 03, 2015, 11:57:54 pm »
I made kimchi once at Christmas time.  My adventurous kids tried it, liked it because it was really spicy, but I ended up throwing the rest away.  Too danged strong for me!

Offline Les

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Re: Kimchi
« Reply #6 on: August 04, 2015, 09:57:08 am »
I am going to try another batch and cut back on the chili flakes.  I made it because fermented food is really good for you, has lots of probiotics.

Offline Chip Euliss

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Re: Kimchi
« Reply #7 on: March 20, 2016, 05:20:26 pm »
Sounds good to me.  Maybe your breath would function like a smoker?  I used to buy kimchi stuffed in dill pickles when I lived in California and I loved it.  Maybe try that to dilute it a bit and cool down the heat?  The pickles were the deli style that were fermented the old fashion way like sour kraut, so no vinegar.
Chip
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