kimchi

SilenceS

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I make a killer kimchi. Used to sell it on top of a fried shrimp poboy with a sirachi aoli and drizzle honey over the shrimps.
 

Xuder O'Clam

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if you can eat dat shit... you could eat feces.. good for you though.. my balls still havent dropped..

One just might be eating shit, particularly if it's bought from a roadside cart.
 

Xuder O'Clam

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Both change a fair bit from region to region, but the obvious difference is natto is actual soy beans in bean form, and chou dofu is tofu. I only ever braved the deep fried chou dofu, and never natto. I always had more trouble with some of the slimy foods over there than the actual smelly ones.
 

Crystallas

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One day, one day LOL. Luke warm + slimy seems to be the sweet spot for gag reflexes.

These foods have unique nutritional benefits. Huge K2 boosts and whatnot. So even if they taste like ass, it's worth trying to shovel some down once in a while.
 

1COBearsfan

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hmmm I have had kraut, but I haven't had kimchi

I am curios how fermented food would have a health benefit. Anyone got any science on that?

I have heard mixed reviews on Kimchi, but I am fairly open to most foods. Aussie or anyone for that matter, is there a pre packed brand that you would recommend? I have a couple of pretty decent asian markets within 15 minutes of me. I want to try some.

Packed with beneficial bacteria, probiotics, that kickstart your gut into working more efficiently. I've read the fermentation process increase the vitamin & mineral profile of foods but don't know how yet. Fermentation and gut bacteria is a pretty hot topic right now.
 

Burque

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Packed with beneficial bacteria, probiotics, that kickstart your gut into working more efficiently. I've read the fermentation process increase the vitamin & mineral profile of foods but don't know how yet. Fermentation and gut bacteria is a pretty hot topic right now.
Yes, I've heard that gut leakage is bad...

Sent from my XT1254 using Tapatalk
 

Crystallas

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Fermentation and gut bacteria is a pretty hot topic right now.

Relative to each person. I would say this has been a topic in nutrition for thousands of years in varying parts of the world. ;)
 

Spunky Porkstacker

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I laugh every time I think about my one attempt to eat Kimchee. My friends told me it was some of the best they had ever eaten.:puke:
 

1COBearsfan

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Relative to each person. I would say this has been a topic in nutrition for thousands of years in varying parts of the world. ;)

Yes, but maybe not as scrutinized as right now
 

Crystallas

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Yes, but maybe not as scrutinized as right now

Either way, it's good people think about it. I used to think ketosis was this new thing in the 90s, then find out it was from the 50s in the same concepts we think about it now. All because that was my exposure to it. Same with all the flora topics, I thought nobody talked about it, then my path led me that way somehow, thought it was this new thing. But it's been around forever. Kind of cool how that happens, we learn and retain complex information when we are ready for it better than just forcing ourselves through assembly lines of standardized information.
 

AussieBear

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made me first batch of kimchi.. i watched 3 of her videos ...modifed my recipe to fit a small portion and made it without using any seafood besides fish sauce..

one large wombok (napa) cabbage in aus is 6 bucks. with all the other filler its made a little over 3 litres worth. so 3 litre jars and a big bowl of fresh kimchi... for idk... 10-15 bucks when you add portions of everything else and the cost of the jars (2 bucks per).. not bad.. i was paying 5 bucks for a 1/4 litre in a plastic cup basically.., and it was a subpar product..

my stuff fresh is better than that crap i bought here. i will need to let it rest a few days until i can get the full flavors and compare it to what im use too from those korean markets in the usa.... i think that lady liked fish, because i think the recipe has a tad bit too much fish sauce in it.. how that develops when the marrying process completes and things start to go ssour?? idk... if its still too fishy.. will modify next time.. i used a decent fish sauce too... red boat 40n.. so its not gross or aanything.. just a tad bit heavy or unbalanced at the moment imo.

gonna be eating kimchi and rice for a meal every day until its gone..i gotta go through some of the end of times rice i have built up.. so i can rotate out a bag and buy another..
 

AussieBear

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so the fish sauce flavor evened out after a couple of hours on the counter.. the shit tastes like the fresher near raw korean market stuff i was getting in america.. where it differs it the actual cabbage texture.

while it does have bite and dat good crunch, there is still some softness to it - just a tad. i think during the next batch, ill cut in quarters then give them a salt bath overnight before rinsing and cutting them into bite size pieces.. maybe leave one jar for whole length leaves..

so this is me 3rd meal.. yesterdays lunch and dinner... now im eating some for breakfast.. rice, kimchi and a serving of sesame/green onion eggs.. will eat for lunch and dinner.. damn i missed this flavor... been about 7-8 years since i had a decent raw kimchi.. i will have to buy more jars so i dont end up eating it all before fermentation really kicks in...

the big flaw for this batch was not enough korean pepper flakes.. the 1 1/4 cup i tried isnt enough heat for me. its really mild at that level imo.... will go up to 2 - 2 1/2 next time

its good to have a second fridge too.. finally get to fill the garage fridge with something other than beer/soda.. yeah its smells like kimchi in it already..
 

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