Cucumber kimchi

[James R. Coplin]

I would say try it as you go and when it gets to a point where you are
really grooving on it, eat it.  Some people like it with minimal to no
fermentation and others prefer it more sour.  I just happen to be the later
type but that doesn't mean anything.  Kimchi is actually also easy enough to
make that I kind of make smaller batches as I go through it instead of
making the massive amounts kraut or pickles I typically do once maybe twice
a year.  If you use kimchi in cooking, the older more sour stuff tends to
work better so often have old and new batches around for cooking with and
eating straight or as a condiment.  That same site also has a good looking
recipe for cabbage kimchi.

http://drbenkim.com/how-make-kim-chi.htm

James R. Coplin - 郭杰明
University of Minnesota
Department of History


> -----Original Message-----
> From: music-bar-bounces at lists.music-bar.org [mailto:music-bar-
> bounces at lists.music-bar.org] On Behalf Of Joost Schuttelaar
> Sent: Sunday, October 24, 2010 1:21 PM
> To: Music-bar
> Subject: Re: Cucumber kimchi
> 
> On Oct 24, 2010, at 18:13 , James R. Coplin wrote:
> 
> > I like to ferment my kimchi longer at lower temps (like the
> sauerkraut) to
> > get a little more sour pickling flavor to it.
> 
> How long? This looks great, will try it :)
> 
> --
> 
> Joost Schuttelaar
> The Hague, NL
> 
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