4 ms·
I’ve made a dozen or so batches of kimchi, none of them spectacular; and I’d like to blame it on the vessel, though it’s probably my lack of skill. Besides an
by cmckn 4y ago
I’ve made a dozen or so batches of kimchi, none of them spectacular; and I’d like to blame it on the vessel, though it’s probably my lack of skill.
Besides an ongi, you really need fresh minari (water dropwort). It’s available year round at your local Korean grocer, though sometimes sporadically. Now I’m craving kimchi!
- thiagocsf 4y agoI’ve made it about the same number of times, and I’ve enjoyed them all. Maybe I don’t know what really good kimchi tastes like. It lasts for a long time in the fridge and, imo, it gets better with time. The ingredients I use aren’t always the same, aside from the cabbage, salt and garlic. I’ve used different combinations of carrot, spring onion, chilli flakes, ginger, fish sauce. I’m keen to try the anchovy paste that I just learnt about.
- cmckn 4y agoLate reply — but if nothing else I think you need saeu-jeot/새우젓 (fermented salted shrimp). It’s an odd thing to have in your fridge, no doubt; but it kick-starts the fermentation process and gives a real depth of flavor. The minari gives a really traditional flavor. Oh, and matchsticks of Korean radish (mu) ensure you end up with a lot of juicy kimchi brine to use in stews and such. :)