Anyone made kimchi at home? How feasible is it to make it at home with only normal supermarket ingredients?
>>21893206I've made it with the only 'uncommon' ingredient being gochugaru. It was pretty good and not difficult, though a bit time consuming. I wouldn't try it without that or some similarly flavourful chili.
>>21893206If you're only eating it after its fermented anything goes, no need to even make the rice glue at that point. You can mix shit and put them in a jar and it will be fine. Don't go too overboard with strong ingredients though
>>21893218What did you use for the preserved shrimp?
>>21893256The shrimp is ultimately replacable with fish sauce, no point buying it and then never using it again
>>21893206Chinese grocery in Hollywood FL had several renditions of kim chee in their refrigerated case, and I specifically bought the one that was all green onions. Repurchased 3x. So amazing
>>21893263Koreans say thats haram
>>21893206I make sauerkraut all the time, kimchi doesnt seem like it would be much different or harder to do, just do it the same way, but mixed with that meme korean paster, some garlic, radishes and whatever else they put and do it the same way, the process is the same
>>21893282It's not.Korean sergeant's wives would do exactly that when they got to the US after the Korean war.>>21893218>gochugaruAnd they would also mix paprika and cayenne as a substitute for gochugaru.>>21893206Just use fish sauce, paprika and cayenne and you'll be fine. And yes, I did a ferment along for my homemade kimchi about 13 years ago.
>>21893302Do you need napa cabbage or will a normal cabbage do
>>21893307I used napa. I'm pretty sure that it wasn't available in the 60s when Koreans were first arriving in the West so they probably used savoy or green cabbage though I absolutely would not recommend either. Shit quality napa is available at typical supermarkets these days. Just buy that and you'll be fine though it'll also be overpriced despite being lower quality : /
>>21893312You're not making kimchi if you're making so many substitutions. It's a vaguely Korean style cabbage but it isn't going to taste like kimchi.
>>21893218>I've made it with the only 'uncommon' ingredient being gochugaruThen you didn't make kimchi at all. You made hipster reddit slop.
>>21893320You really ought to work on your reading comprehension.
>>21893206I have not, but I know people who regularly do. They usually can't get Korean chilies, but they swear by the red Vietnamese ones (rat shit chilies? Kee nou?) and a bit of gochujang. Everything else, including the shrimp/paste should be readily available at any Asiamart.
>>21893287Kimchi is sauerkraut but for anime watching virgins
>>21893324What do you mean?
>>21893327>Kee nouThat's Thai, isn't it?>gochujangIn kimchi? That's new to me.>AsiamartOh. Hi again. How's every little thing?
>>21893342Thai they are, and right you are, Ken!
>>21893342The little things remain little. How's things with you?
>>21893351Belligerent and numerous.
>>21893359Well then, may they also prove flammable!
>>21893320There's like a thousand different kinds of kimchi in Korea.
>>21893206The only real ingredients you have to look out for is nappa cabbage and korean gochugaru with optional salted shrimps
>>21893206I've fermented hot peppers and veggies in mason jars, though I don't know the specifics of kimchi.Just make sure to use a ton of salt and that will prevent formation of microbial colonies.Also don't use your fingers. That's such an easy source of contamination.
>>21893430The shrimps is not optional. It won't taste like kimchi without them.
