Did You Ever Eat Kimchi?

SeaBreeze

SeaBreeze

Endlessly Groovin'
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USA
My husband's got Bizarre Foods on TV with Andrew Zimmern. They're making a big bowl of Kimchi in a restaurant, a fermented cabbage dish. Zimmern has big heavy rubber gloves on and a gas mask, he said the stuff could peel the paint right off the walls. :eek:
 

I was actually introduced to kimchi in a Korean restaurant in Paris..

Didn't smell or look like anything I'd want to eat...

So I didn't..:cool:
 
Lon said:
Kimchi is Korean and the Mash series was about Korea. I was in Korea in 1953 and had my first introduction to that foul mess.
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This restaurant also had fertilised goose eggs..with a large embryo in them..I thought I was going to faint..
 
Making Kimchi and other fermented foods is becoming a big deal these days. I have a FB friend who was a friend of my girls when they were kids and she and her friends are very into it. I also have a niece who lives up in the mountains,grows all her own food,strictly vegetarian,who is very into the fermenting thing. She is not a Spring chicken either-she is 50. I have never tried Kimchi-I grew up with friends whose mom was born and raised in Hawaii and ate it all the time-made her own,in fact,but I never tried it that I can remember.
 
We eat it all the time when we go to the sushi restaurant. It's just like sauerkraut except it's spicy. It's also very healthy as it's a great source of probiotics, Omega-3 fatty acids, beneficial enzymes and b-vitamins.


 
Yes, I like Kimchi. I have been dabbling in lacto-fermentation for almost a year now. I make my own kimchi and other types of krauts and fermented veggies.
 
Lyn said:
Yes, I like Kimchi. I have been dabbling in lacto-fermentation for almost a year now. I make my own kimchi and other types of krauts and fermented veggies.
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So what do you spice it with Lyn and do you use bok choy? I once tried fermenting carrots and while the taste was what you'd expect, the texture was kind of yuch. The recipe I found called for shredded carrots so that you got lots of surface area available to the bacteria but like I said, it failed for texture.
 
Debby said:
So what do you spice it with Lyn and do you use bok choy? I once tried fermenting carrots and while the taste was what you'd expect, the texture was kind of yuch. The recipe I found called for shredded carrots so that you got lots of surface area available to the bacteria but like I said, it failed for texture.
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Hi Debby, I used Nappa Cabbage, chopped garlic, grated gingeroot, grated daikon radish, minced scallions, and Korean Chili flakes.
 
Salt 2 pounds Nappa Cabbage, then add 1 Tbs chopped garlic, 2 tsp grated ginger root, 2+ Tbs Korean chili flakes, 2 cups grated daikon radish, 1 cup minced scallions. If I had thought it through I would have put the amounts in, sorry about that. :rolleyes:
 
I use to pay a lot of attention to eating fermented foods and kimchi was a favorite. However I recently learned that I'm homozygous for the a1298c mutation on the MTHFR gene. What this means is that the enzyme produced by my MTHFR gene is defective and that my ability to process ammonia in the methylation cycle is substandard. The answer is not to eat food that leads to the accumulation of ammonia and this includes most fermented foods as well as cheese.
 
I have tried making kimchi several times, but even though I like all of the foods that go into kimchi, I don’t like the kimchi itself. This time, I am making it with regular cabbage and not the Napa cabbage it is usually made with, and less of the Korean red pepper. I am going to taste a bit each day until I find how much fermentation I like, and see how that goes.
I know that it is very healthy, and a good source of probiotics, so I really want to develop a taste for it.

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There is some in my fridge right now. My husband eats it all of the time. I've tasted it, but don't like it.
It's supposed to be full of probiotics and very good for your digestion.
 
All kimchi is not created equal. We were recently given homemade kimchi by a lovely young Korean couple who my hubby met at his college class .. could not eat it. Way too spicy for us. Felt bad about that, but said nothing.

My mother used to make salted cabbage in a big container with a big heavy rock on an inverted plate to push it all down. Japanese style. They now have plastic containers with a screw and press plate to make that sort of thing.
 
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