Kimchi or bust!

Following the lead of the sauerkraut thread, does anyone make their own kimchi? I have been using this recipe from Fine Cooking:
http://www.finecooking.com/recipes/homemade-kimchi.aspx

It's inauthentic in its use of anchovies, but makes really excellent kimchi. Kimchi is so easy-- you will never want to pay $4 for a side of kimchi again. We had lunch at the Super H food court and my husband declared, after sampling my side of kimchi, "yours is better!".

Here is some of my homemade on a pulled pork sandwich:

kimchi

Anyone else??

Jen

"Following the lead of the sauerkraut thread, does anyone make their own kimchi?"

Two years ago I made a batch in a 5l Harsch crock but elected to use only vegetarian matter. Recipe was out of a Korean book.
Turned out very nice and I canned what we couldn't eat.
Canning dulls the crispness of the kimchi and with excellent quality kimchi available fresh from many sources including H Mart, I don't think I will make it anymore.-Dick

its been a while since I made my own, but when I did I had very good results from this book

My last batch of kimchi is getting a bit old, but I made this old Gourmet recipe for Kimchi and Sweet Potato pancakes, which was really delicious-- great way to use up old kimchi.

http://www.epicurious.com/recipes/food/ ... kes-350207

The cooking tempers the kimchi whiff into a very pleasant funk and the sweet potatoes add a pleasant texture, good color, and vitamins-- to make up for all those great kimchi probiotics you cook to death in that delicious shallow fat frying. My grandmother used to make a similar pancake with zucchini (and no kimchi), so I suspect this would be good with zukes, or white potatoes, or what have you.

Jen

Hi,

Today I saw a passing reference somewhere about 'vegan kimchi.' If we are talking the pickled cabbage, isn't it vegan irregardless? I just could not understand the emphasis on vegan.

Regards,
CAthy2

The vast majority of kimchi recipes have fish sauce, fermented or dried shrimp, or dried anchovies.

Giovanna

Giovanna wrote:The vast majority of kimchi recipes have fish sauce, fermented or dried shrimp, or dried anchovies.

Giovanna

Thank you, I did not think of that.

Giovanna wrote:The vast majority of kimchi recipes have fish sauce, fermented or dried shrimp, or dried anchovies.

Giovanna

Or oysters

Giovanna wrote:The vast majority of kimchi recipes have fish sauce, fermented or dried shrimp, or dried anchovies.

Giovanna

I actually think there are quite a few that may avoid seafood, I think they are sometimes called water kimchi but most of the offerings I see here contain some sort of seafood.

I tend to make my own and call it vegan for that very reason. It is also helpful for those with seafood allergies for that reason.