Re: Great Korean Kimchi Tutorial Site

[Guest guest]

Hey Beau,

That is well done. Interesting method.

I am wondering if you are happy with the dried fish (I believe) you

purchased from koamart.com. Forgive me if it wasn't you, and in that

case, disregard as well.

Anyway, thanks for the link. That kimchi looks hot hot hot!

Beau Barrett wrote:

> Hi All,

> Tour this site for some excellent photos and instructions for some

> great traditional kimchi and other Korean food recipes.

> The site is put together very well, like you're there in the

> kitchen..

> http://jinkm.cafe24.com/kimchi/home1.html

> I'll add it to the files section also, since it's so great!

> Here's another good one>

> http://www.angelfire.com/journal/adoptionhelp/kimchi.html

[Guest guest]

Hi Deanna,

The dried anchovies I bought from Koamart seem good to me. I am still

waiting for my kimchi that I put them in to ripen up, but I chewed on

one to try them and it was tasty, like anchovy jerky, they can be

ground in a suribachi to a coarse powder.

Take care,

Beau

On Mon, 13 Dec 2004 13:10:39 -0600, Deanna <hl@...> wrote:

>

> Hey Beau,

> That is well done. Interesting method.

>

> I am wondering if you are happy with the dried fish (I believe) you

> purchased from koamart.com. Forgive me if it wasn't you, and in that

> case, disregard as well.

>

> Anyway, thanks for the link. That kimchi looks hot hot hot!

>

>

>

> Beau Barrett wrote:

>

> > Hi All,

> > Tour this site for some excellent photos and instructions for some

> > great traditional kimchi and other Korean food recipes.

> > The site is put together very well, like you're there in the

> > kitchen..

> > http://jinkm.cafe24.com/kimchi/home1.html

> > I'll add it to the files section also, since it's so great!

> > Here's another good one>

> > http://www.angelfire.com/journal/adoptionhelp/kimchi.html

>

>

>

[Guest guest]

Bonjour Beau,

I bought the salted shrimp in the jar and dried anchovies in a

bag at the local oriental market. I am reading Heidi's kimchi making

instructions about pulverizing the shrimp and boiling and deboning the

anchovies. So you have ground up your anchovies and added them to kimchi?

About how much per quart?

The shrimp eyes are kind of cool to see from the jar. My 11 year old

is quite the kimchi connoisseur, and he says he wants the shrimp whole

so they look at him, lol. I think I will go half whole, half blenderized.

I appreciate any experience you all have with these fishies, especially

concerning strength of anchovies whole, and any reasons why my shrimp might not

work whole as well.

You have been most helpful, Beau. Here's a general site, perhaps the official

Korean one:

http://www.kimchi.or.kr/

Deanna, apologizing for the repeat request for those on NN, but I am wanting to

make kimchi tonight with fish

Beau Barrett wrote:

> Hi Deanna,

> The dried anchovies I bought from Koamart seem good to me. I am still

> waiting for my kimchi that I put them in to ripen up, but I chewed on

> one to try them and it was tasty, like anchovy jerky, they can be

> ground in a suribachi to a coarse powder.

> Take care,

> Beau

>

>

> On Mon, 13 Dec 2004 13:10:39 -0600, Deanna <hl@...> wrote:

> >

> > Hey Beau,

> > That is well done. Interesting method.

> >

> > I am wondering if you are happy with the dried fish (I believe) you

> > purchased from koamart.com. Forgive me if it wasn't you, and in that

> > case, disregard as well.

> >

> > Anyway, thanks for the link. That kimchi looks hot hot hot!

> >

> >

> >

> > Beau Barrett wrote:

> >

> > > Hi All,

> > > Tour this site for some excellent photos and instructions for some

> > > great traditional kimchi and other Korean food recipes.

> > > The site is put together very well, like you're there in the

> > > kitchen..

> > > http://jinkm.cafe24.com/kimchi/home1.html

> > > I'll add it to the files section also, since it's so great!

> > > Here's another good one>

> > > http://www.angelfire.com/journal/adoptionhelp/kimchi.html

> >

> >

> >

[Guest guest]

Hey there Deanna,

That's neat that you have a nearby oriental market, I'll find one

around here somewhere I hope, not nearby, that's for sure.

Anyway, I am still learning and trying new recipes from this great

Kimchi book I bought, and I have yet to try the kimchi with the

pulverized dried anchovies mixed in, it still has another 2-3 weeks to

go in the fridge (says the recipe). The anchovies were not in the

recipe, but I used about 6 or 7 of the larger soup stock kind (3-4 " )

About 1 tablespoon of anchovy sauce is what I have been using per 1 or

2 lbs. of cabbage.It seems good, I am getting some other fish sauces

to try and some fermented shrimp too.

Again I am still new at this too, may last two batches were too salty

because I incorrectly reduced the recipes since the ones in my book

are often for 6 lbs and I'm not ready to make that much until I know

how I like it, you know.. oh well, I feel good about the 3 different

large batches I have going right now.

1 large glass crock outside with 2 whole stuffed cabbage kimchi @ 2 weeks old.

1 large glass dish with cover in the fridge that has 1 whole stuffed

cabbage and whole turnip Kimchi @ 4 days old. (Pulverized anchovies in

the stuffing)

1 Whole stuffed cabbage Kimchi that I started today.

And the salty stuff in the fridge that we mix with rice

BTW I found a 3 gallon glazed pickling crock at my local thrift store

for 35 bucks.. It's not much cheaper than a new one but the shipping

is $$ so it was worth it. I love it!! I will cut a board from poplar

to fit inside to hold down the contents..

The Korean red pepper seems to make all the difference, it's really

rich and tasty.

Do you (or anyone else) use rice porridge (rice flour + water) in your Kimchi?

I am curious if it is added strictly to change the consistency and

bring the ingredients into a paste, or if it aides the ferment

somehow, or simply adds nutrition or taste...???

Also the whole shrimp would probably be fine, they're already

fermented so I don't see how it could matter as far as the ferment

goes.

Take Care,

Beau

On Thu, 16 Dec 2004 15:33:05 -0600, Deanna <hl@...> wrote:

>

> Bonjour Beau,

>

> I bought the salted shrimp in the jar and dried anchovies in a

> bag at the local oriental market. I am reading Heidi's kimchi making

> instructions about pulverizing the shrimp and boiling and deboning the

> anchovies. So you have ground up your anchovies and added them to kimchi?

About how much per quart?

>

> The shrimp eyes are kind of cool to see from the jar. My 11 year old

> is quite the kimchi connoisseur, and he says he wants the shrimp whole

> so they look at him, lol. I think I will go half whole, half blenderized.

>

> I appreciate any experience you all have with these fishies, especially

concerning strength of anchovies whole, and any reasons why my shrimp might not

work whole as well.

>

> You have been most helpful, Beau. Here's a general site, perhaps the official

Korean one:

> http://www.kimchi.or.kr/

>

> Deanna, apologizing for the repeat request for those on NN, but I am wanting

to make kimchi tonight with fish

>

>

> Beau Barrett wrote:

>

> > Hi Deanna,

> > The dried anchovies I bought from Koamart seem good to me. I am still

> > waiting for my kimchi that I put them in to ripen up, but I chewed on

> > one to try them and it was tasty, like anchovy jerky, they can be

> > ground in a suribachi to a coarse powder.

> > Take care,

> > Beau

> >

> >

> > On Mon, 13 Dec 2004 13:10:39 -0600, Deanna <hl@...> wrote:

> > >

> > > Hey Beau,

> > > That is well done. Interesting method.

> > >

> > > I am wondering if you are happy with the dried fish (I believe) you

> > > purchased from koamart.com. Forgive me if it wasn't you, and in that

> > > case, disregard as well.

> > >

> > > Anyway, thanks for the link. That kimchi looks hot hot hot!

> > >

> > >

> > >

> > > Beau Barrett wrote:

> > >

> > > > Hi All,

> > > > Tour this site for some excellent photos and instructions for some

> > > > great traditional kimchi and other Korean food recipes.

> > > > The site is put together very well, like you're there in the

> > > > kitchen..

> > > > http://jinkm.cafe24.com/kimchi/home1.html

> > > > I'll add it to the files section also, since it's so great!

> > > > Here's another good one>

> > > > http://www.angelfire.com/journal/adoptionhelp/kimchi.html

> > >

> > >

> > >

[Guest guest]

Beau Barrett wrote:

> Hey there Deanna,

> That's neat that you have a nearby oriental market, I'll find one

> around here somewhere I hope, not nearby, that's for sure.

> Anyway, I am still learning and trying new recipes from this great

> Kimchi book I bought, and I have yet to try the kimchi with the

> pulverized dried anchovies mixed in, it still has another 2-3 weeks to

> go in the fridge (says the recipe). The anchovies were not in the

> recipe, but I used about 6 or 7 of the larger soup stock kind (3-4 " )

> About 1 tablespoon of anchovy sauce is what I have been using per 1 or

> 2 lbs. of cabbage.It seems good, I am getting some other fish sauces

> to try and some fermented shrimp too.

Yes, dear Beau,

I picked up some fermented shrimp as well. I am lucky to find Ko Kos in

Fort Worth, the only 30 year old store round these here parts. I was

given tremendous help kimchi specific for my purchase. Well, I like

sushi too and got help there as well. I might go back tomorrow, hee hee!

> Again I am still new at this too, may last two batches were too salty

> because I incorrectly reduced the recipes since the ones in my book

> are often for 6 lbs and I'm not ready to make that much until I know

> how I like it, you know.. oh well, I feel good about the 3 different

> large batches I have going right now.

> 1 large glass crock outside with 2 whole stuffed cabbage kimchi @ 2

> weeks old.

> 1 large glass dish with cover in the fridge that has 1 whole stuffed

> cabbage and whole turnip Kimchi @ 4 days old. (Pulverized anchovies in

> the stuffing)

> 1 Whole stuffed cabbage Kimchi that I started today.

> And the salty stuff in the fridge that we mix with rice

> BTW I found a 3 gallon glazed pickling crock at my local thrift store

> for 35 bucks.. It's not much cheaper than a new one but the shipping

> is $$ so it was worth it. I love it!! I will cut a board from poplar

> to fit inside to hold down the contents..

> The Korean red pepper seems to make all the difference, it's really

> rich and tasty.

Wow, you are a purist at heart! My purveyor had to go back through the

aisles with me and show me the proper red pepper for kimchi, shrimp and

the little anchovies I had overlooked. I bought the kimchi his wife

makes, and it was spicy good, if a tad salty for me. I am just happy to

have local source and assistance. I plan to get to know this family

REAL well over the coming weeks. I plan to pick up recipes - I was

offered the kimchi one if I liked it - and general tid bits as the

relationship develops. ;-)

> Do you (or anyone else) use rice porridge (rice flour + water) in your

> Kimchi?

> I am curious if it is added strictly to change the consistency and

> bring the ingredients into a paste, or if it aides the ferment

> somehow, or simply adds nutrition or taste...???

> Also the whole shrimp would probably be fine, they're already

> fermented so I don't see how it could matter as far as the ferment

> goes.

> Take Care,

> Beau

No, I'm sorry I can't help you there with rice. I would guess it would

add food for fermentation, but I am newer and more tame than you! Thank

you so much for such a thoughtful, detailed reply. Um, will you take

some snap shots of that glorious kimchi you have going, or at least when

you unveil it for consumption?

Best Regards,

Deanna