Korean Kimchi Mountain Mick's Style

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Mountain Mick
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Korean Kimchi Mountain Mick's Style

Post by Mountain Mick » Sat Sep 12, 2015 4:23 pm

KIMCHI DOES ANYONE ELSE MAKE IT??
KIMCHI is Korean chilli pickled cabbage and there is most probably as many types of kimchi recipes as there are Koreans in Korea every family has its own Twist on it but it has salt sugar, lots chilli flakes, lots chilli powders garlic ginger Szu-chuan peppercorns. And I add lots of Sesame oil. You can eat after 4 hours but much better after a week or a month. So a bit like Korean chilli sauerkraut.
1 wombok cabbage
6 cloves Garlic sliced or crushed
1 tablsp ginger powder
1 tablesp Salt
2 tablesp Szu-chuan peppercorns
4 tablesp sugar
3 tablesp mixed Chilli powders
1/4 cup Chilli Flakes
1/4 cup sesame oil



use wombok cabbage and you can also use other vegetables like the only slice carrot onions shallots spring onions etc
Korean kimchi mountain Mick's Style Korean kimchi mountain Mick's Style

Korean kimchi mountain Mick's Style

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FRESH KIMCHI only just made , wait at least 4 hours


ImageKimchi mountain Mick's Style After 2 hours. Tastes awesome.
Hope you enjoy MM :P :wink: :lol:
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21st century caveman Mountain Mick www.mountaingriller.com


Nath
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Location: Perth WA

Korean Kimchi Mountain Mick's Style

Post by Nath » Sat Sep 12, 2015 5:36 pm

I do, love the stuff. Except I use fresh ginger, and also sauejeot (fermented salted shrimp) and add daikon radish.
There are so many varieties! And there all good:)



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beachbums
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Re: Korean Kimchi Mountain Mick's Style

Post by beachbums » Sat Sep 12, 2015 9:19 pm

Thanks for popping that up Mick. Love kimchi but never tried making it myself but will give your version a try when I get back home.

Cheers, Wayne

Bentley
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Re: Korean Kimchi Mountain Mick's Style

Post by Bentley » Sun Sep 13, 2015 11:12 am

Is it pickled or fermented...or both?
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Nath
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Korean Kimchi Mountain Mick's Style

Post by Nath » Sun Sep 13, 2015 12:52 pm

Hey bent.
It's fermented.
I like too leave mine at least a week before I eat it.
Stays out on the bench for a day or so before it gets jarred and into the fridge.



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Mountain Mick
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Re: Korean Kimchi Mountain Mick's Style

Post by Mountain Mick » Sun Sep 13, 2015 3:48 pm

It's a bit of both really, the salt and sugar draws the liquid out of the cabbage which work as a pickling agent & then this cabbage juice ferments, and after 2 days you find over 1 & 1/2 to 2 cups of juice has been drawn out of the cabbage, I all so add 1 onion & 2 tablespoons of sweet paprika as well.
There are over 180 varieties of kimchi... Ingredients can be replaced or added depending on the type of kimchi being made. The most common seasonings include brine, scallions, spices, ginger, chopped radish, garlic, saeujeot (shrimp sauce), and aekjeot ( fish sauce)


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KIMCHI MOUNTAIN MICKS STYLE WITH NO PAPRIKA After 2 days


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KIMCHI MOUNTAIN MICKS STYLE WITH PAPRIKA After 3 days

IT'S READY TO EAT NOW ... well it was ready the first day in my book, lol hope you like it, MM
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21st century caveman Mountain Mick www.mountaingriller.com

Nath
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Korean Kimchi Mountain Mick's Style

Post by Nath » Sun Sep 13, 2015 5:19 pm

Looks bloody good MM


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chrisg
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Re: Korean Kimchi Mountain Mick's Style

Post by chrisg » Sun Sep 13, 2015 6:51 pm

I do love the stuff - anyone ever been game enough to go truly authentic and bury it in earthenware pots?

No, I haven't but had some Korean neighbours years back who did :)

Cheers

Bentley
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Re: Korean Kimchi Mountain Mick's Style

Post by Bentley » Mon Sep 14, 2015 1:36 am

That is always how I thought it was done...
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