Kimchee

[sdnapier]

Anyone grow their own peppers for making Kimchee? If so, what is the name of these peppers?

[Roadking]

Not the peppers, but the radishes. Di-kon. Wonderful, huge radishes...at least here. And they have a bite to them.

Matt

[Roadking]

ETA; we don't use peppers. The radishes so plenty for spice.

Matt

[gone-a-milkin]

I would think any red chili flakes would work.
Hatch or Big Jim, Espanola Improved?

[light rain]

You can use many different vegetables to make kimchee. Go to an Asian market and buy a jar and see what they put in there. We have made it with tillage radishes.

We buy some made with garlic chives. I grow cayenne peppers and Beaver Dam peppers for spicing things up. I have hot peppers ripening on the shelf right now. They bloom and ripen all winter long. PM me if you would like some seeds. The peppers that are blooming and ripening now were outside during the summer. Some I've kept going a couple of years.

[FarmboyBill]

How come nobodys mentioning the fish heads they put into it. They cooked it outside in holes in the ground, and it still stunk.

[Shrek]

Kimchi could be compared to American cole slaw in a sense as it is a Korean side dish and varies from region to region in spiciness, fermentation and added flavoring ranging from fresh cole slaw consistency to fermented and spiced enough to turn a colon into a flame thrower.

If you don't want to try substitution with available kimchi recipes that can be found online, a visit to a Korean ethnic grocery store will provide you both ready made product and ingredients to produce your own kimchi without substitution.

Personally I prepare my own version of kimchi just by adding some grated horseradish and sliced habanero peppers to my usual homemade kraut crock fixings.

Kimchi adds character to chili cheese and kraut dogs.

[light rain]

Farmerboybill, DH said they do put fish heads in over in Korea. Over here a little anchovy paste would add to the bouquet. It wasn't cooking in those holes though, it was fermenting.

But as anyone who has been in the close proximity of kimchee, you really don't need to add to the bouquet.

[wogglebug]

As they said, any chilli will do. However, the traditional one is bird's eye chilli.
Asian cabbage, plus an enthusiastic attitude to chilli and garlic. That's all it takes, but as also said, you can use other things instead of or as well as cabbage.

[light rain]

DH said a kimchee purist eats kimchee over rice... I like to eat kimchee when I feel a flu bug trying to take hold. I also like Vernors ginger ale, sugar cookies and spicy coconut milk chicken soup when feeling almost ill. Go figure.

[vicker]

Thai fish sauce, anchovy paste or shrimp past, or nothing at all. I've had kimchi made of just cabbage. It's all good. Not really kin to cole slaw at all. More akin to kraut, and true pickled corn.

[blanket]

Originally Posted by FarmboyBill

How come nobodys mentioning the fish heads they put into it. They cooked it outside in holes in the ground, and it still stunk.

Not cooked, fermented. And I have ate my share from China to Iowa. My cousins wife came back from Korea with him in the 50's and she made some good eats. At least it is not Nukbom from VietNam

[FarmboyBill]

That's where I smelled it from.

[BohemianWaxwing]

Jalapenos are easy to grow and we go through a lot of them. I just pop some of those in my kimchi for the heat.

[Jade1096]

There are as many recipes for kimchi as there are for sauerkraut.

I use fish sauce and seaweed in mine.
I know plently of people who don't want fish of any kind, sauce or parts in their kimchi and a few that do use a fish head.

From what I understand the pepper used is bird's eye chili, that is just dried and ground up. I just buy big bags of ready to go chili at the local asian food mart.

We recently cooked cornbread and had beans and rice in a bowl and put a little kimchi on top of it. One of the simplest and best tasting meals I've had in a long time.

[FarmboyBill]

Course, I guess if US people relish Louisiana road kill, I guess they could stomach Kimshee.
As for eating it with a cold, Don't brush your teeth. That would keep anybody else from catching it from you lol.

[Ardie/WI]

Originally Posted by light rain

Farmerboybill, DH said they do put fish heads in over in Korea. Over here a little anchovy paste would add to the bouquet. It wasn't cooking in those holes though, it was fermenting.

But as anyone who has been in the close proximity of kimchee, you really don't need to add to the bouquet.

And the aftermat of eating kimchee adds to the bouquet.

[Marcia in MT]

A Korean friend of mine said that the peppers are indeed important. I found some OP seeds on the internet and grew them out, but he said that the peppers his family grows are about 10X bigger than the ones I grew. He still hasn't asked his family in Korea for some seeds for me though, and as he's leaving in February, I doubt I'll get some.

No Asian stores around here, either.

*sigh*

[Marcia in MT]

And his family uses shrimp instead of fish, too.

[sdnapier]

Thanks for the input. I would like to grow my own peppers for kimchee so I'll be on the look out for bird's eye chili