Guest guest Posted June 25, 2003 Report Share Posted June 25, 2003 In a message dated 6/25/03 9:00:31 PM Eastern Daylight Time, s.fisher22@... writes: > ---->well, not this *napa* batch, but i don't know if other people have a > different experience. my kimchi *used* to taste similar to my sauerkraut > when i was making them both with purple cabbage, except i made the kimchi > very spicy! i don't think purple cabbage kimchi tastes anything like sauerkraut, *or* non-purple cabbage. the non-purple stuff i've had might have been nappa, i'm not sure. i think the spices overpower the taste of the fermented cabbage. that's not to say the cabbage doesn't *contribute* to the flavor, but it does not dominate, to the point that i don't think liking kimchi is any indication you'd like sauerkraut, and vice versa. that's my opinion anyway. i like all the kimchi i've tried, *except* the " kimchi " that was served in the dining hall at school once " back when i was in college " (lol). i figure they probably put acetone or something in it to try to mimic lactic acid or something. the plain yogurt i had at school once burned the heck out of my mouth and throat. i generally like sauerkraut better than kimchi, but sometimes sauerkraut just flops in terms of taste, and kimchi seems to consistently have a good and appropriate flavor. but paul, i would say that you can't extrapolate whether you'll like kimchi based on your liking or disliking of sauerkraut. chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 Suze- One thing I'm curious about -- does kimchi taste anything like sauerkraut? >i'm a total napa convert now! this stuff is so good! it is the >best kimchi i've made and i just like the taste quite a bit more than the >purple cabbage kimchi i used to make. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 What do you pound the veggies with? I have not found a good tool yet! Thanks, Daphne > ---------->i'm a total napa convert now! this stuff is so good! it is the > best kimchi i've made and i just like the taste quite a bit more than the > purple cabbage kimchi i used to make. the other thing i did differently this > time was to chop some of the veggies in a food processor. some of them got > chopped smaller than i usually do by hand, and it was also the *juiciest* > batch of kimchi i've made. i didn't have to add any additional water as the > juices from the veggies filled the jar, and i only pounded it for about 5 > mins. i usually do 10. it also seemed to produce the most co2, as it was > very bubbly, and even leaked as the pressure pushed the juice up and out of > the jar. > > good stuff! > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg/ > mailto:s.fisher22@v... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 >>>> the one thing i >do miss about the purple cabbage kimchi though, is the vibrant color :-) > >i wonder if all the studies finding health benefits for kimchi were done on >*napa* cabbage kimchi? >>>>>They do napa and/or daikon radish, in general, as a base, but add a ton of other ingredients. So I'd guess the studies used napa, since they probably used commercial kimchi, and that is usually napa. But if you want some red color, just add a chopped beet (or some chopped red cabbage, but beet adds the most wonderful bright pink!). ---------->i'm a total napa convert now! this stuff is so good! it is the best kimchi i've made and i just like the taste quite a bit more than the purple cabbage kimchi i used to make. the other thing i did differently this time was to chop some of the veggies in a food processor. some of them got chopped smaller than i usually do by hand, and it was also the *juiciest* batch of kimchi i've made. i didn't have to add any additional water as the juices from the veggies filled the jar, and i only pounded it for about 5 mins. i usually do 10. it also seemed to produce the most co2, as it was very bubbly, and even leaked as the pressure pushed the juice up and out of the jar. good stuff! Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 >>>>One thing I'm curious about -- does kimchi taste anything like sauerkraut? ---->well, not this *napa* batch, but i don't know if other people have a different experience. my kimchi *used* to taste similar to my sauerkraut when i was making them both with purple cabbage, except i made the kimchi very spicy! Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 >>>>> One thing I'm curious about -- does kimchi taste anything like > sauerkraut? > > ---->well, not this *napa* batch, but i don't know if other people > have a > different experience. Personally, nappa kimchi and sauerkraut taste nothing alike IME. But I haven't made my own sauerkraut, so it remains to be seen. I much prefer kimchi myself. ----- Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan The New Homemaker: http://www.newhomemaker.com/ Siprelle & Associates: http://www.siprelle.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 Chris- Thanks, that's good to know. I like sauerkraut, but only occasionally. I can't imagine being able to eat it every day, let alone multiple times per day. >but paul, i would say that you can't extrapolate whether you'll like kimchi >based on your liking or disliking of sauerkraut. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 he he, i eat sauerkraut with almost every meal! i like it so much i could easily eat a few pints in one shot (but of course i don't). i like the flavor of good sauerkraut much more than the best kimchi, and i've tried dozens of different kinds of kimchi, but i love kimchi, and sometimes i crave it. unfortunately, none of my lf veggies have ever turned out delicious, but all in due time. paul, you live in the city, so just go to koreatown sometime and order some beef or something. they'll give you some kimchi beforehand automatically and then your imagination will be relieved of the burden! mike parker On Wed, 25 Jun 2003, Idol wrote: > Chris- > > Thanks, that's good to know. I like sauerkraut, but only occasionally. I > can't imagine being able to eat it every day, let alone multiple times per day. > > >but paul, i would say that you can't extrapolate whether you'll like kimchi > >based on your liking or disliking of sauerkraut. > > > > - > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 >>>>i don't think purple cabbage kimchi tastes anything like sauerkraut, *or* non-purple cabbage. the non-purple stuff i've had might have been nappa, i'm not sure. i think the spices overpower the taste of the fermented cabbage. ----->lol...are you referring to *my* kimchi? i think i *quadrupled* the chili pepper in the batch you tasted, which pretty much overpowers the other flavors. but i'm bringing a quart of my napa kimchi to lierre's, in which i only *doubled* the chili pepper, so you taste a lot of the *other* flavors too. the salt flavor is a bit strong in this batch, though. but i did notice that napa seems to have less of a flavor than purple cabbage, so it doesn't taste " cabbagey " to me at all. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 >Personally, nappa kimchi and sauerkraut taste nothing alike IME. But I >haven't made my own sauerkraut, so it remains to be seen. I much >prefer kimchi myself. Mine are completely different -- I make both. I don't like kraut raw at all, but it is good cooked with sausage and potatoes! Also kraut takes a month or two to really mature and get good tasting, IMO, but kimchi is best when it is " young " . Also, kimchi taste really varies from batch to batch. I think it is best with lots of ground shrimp in it. I made one batch though, with nothing but Italian seasoning, and it tastes, well, Italian (toss with some pastrami, olive oil, olives, onions, and you have antipasto!). The dill kimchi tastes like dill pickles. My husband does not like " traditional " kimchi (garlic/ginger/red pepper) but he likes the other kinds. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 In a message dated 6/26/03 8:01:13 AM Eastern Daylight Time, s.fisher22@... writes: > ----->lol...are you referring to *my* kimchi? i think i *quadrupled* the > chili pepper in the batch you tasted, which pretty much overpowers the other > flavors. but i'm bringing a quart of my napa kimchi to lierre's, in which i > only *doubled* the chili pepper, so you taste a lot of the *other* flavors > too. the salt flavor is a bit strong in this batch, though. but i did notice > that napa seems to have less of a flavor than purple cabbage, so it doesn't > taste " cabbagey " to me at all. yep, in part, two of which were different degrees of spiciness and have also had other kimchi which was also very spicey. none of them tasted like modified sauerkraut, but all of them tasted like *kimchi*, a distinct taste. chris Quote Link to comment Share on other sites More sharing options...
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