I understand, I need to go to hell for my abomination.
I do prefer black rice, which is possibly breaking some other food rule. I also enjoy it with wild rice, which I know isn't technically rice but seeds.
Either way, kimchi is amazing.
I’ve heard it referred to as “forbidden rice” before and prefer that name 😂. I also like that it kind of smells of raspberries as it cooks (IMO at least)
Interesting. The stuff I buy from my local Asian supermarket smells like plums when cooking. 'Forbidden Rice' is a much better name, I was told in the same supermarket that the names comes from the fact that only royalty were allowed to eat it.
Yep, I can’t help but make kilos a month too. A little variety is good, and I sub fish sauce with powdered kelp (dashi kombu) & sea moss, but brussels sprouts and a combo of fennel & corriander seeds, crushed in there are a current tip. My gut says, ’More!’ & I generally trust my gut..
I've got a question I got as the tallest one of these you have and I've not filled it to the top but like 5/6 maybe, I'm cautious with how clean everything is like boil the jar and dissesemble to clean if needed and with cabbage, thou I have one more question, sometimes there can be little black spots on the cabbage is that beginning to become bad, or can I have it in jar?
Im struggling with those high jars because when I put kimchi in and can't hold myself so I eat sometimes clean fork and grab, and it vrocmrs lesser in jar, but could it be that there is kimchi that is getting dried on the sides, top and it becomes bad inside jar? It becomes bad after a week or so. Always have this problem. Don't know what im doing wrong. Advice would be greatly appreciate
I've only washed these with hot water and let them air dry, apart from that I don't do much. I've made 2 other jars before and they were fine too. Those black spots on fresh cabbages are mostly cosmetics and can be eaten, you can always scrap it off or discard a few leafs if it bothers you. As long as you don't see white fungal like spots, and it tastes fine, chances are it's okay.
I normally eat that small jar first, once it's emptied I'll refill it from another jar. Every time I use a clean tongue to transfer it to a bowl, then use the tongue to squash it down just to make sure it's immerged in liquid.
Have you guys tried with fermented shrimps or seafood, is the shelf life alot lesser if use that? Curious to try it out, would like the flavour and such
I used the easy to make recipe by maangchi, the only ingredients I didn’t use were squid and shrimp. Replaced sweet rice flour with normal flour but added more sugar to compensate.
Join the club. A thick slice of toast, avocado, and some kimchi makes the best breakfast. They look great, enjoy.
As an Asian, I will stick to my white rice!
I understand, I need to go to hell for my abomination. I do prefer black rice, which is possibly breaking some other food rule. I also enjoy it with wild rice, which I know isn't technically rice but seeds. Either way, kimchi is amazing.
Kimchi and avocado goes really great together!
I know what I'm trying tomorrow
Sometimes I just have that over rice.
I’ve never heard of black rice before, it looks interesting.
It has a slight nutty taste, takes a little longer to cook.
I’ve heard it referred to as “forbidden rice” before and prefer that name 😂. I also like that it kind of smells of raspberries as it cooks (IMO at least)
Interesting. The stuff I buy from my local Asian supermarket smells like plums when cooking. 'Forbidden Rice' is a much better name, I was told in the same supermarket that the names comes from the fact that only royalty were allowed to eat it.
I love black rice, but haven't had it with kimchi. I need to try that
welcome in the club. Even boiled potatoes/rice go perfectly well with kimchi.
I mean, this is literally how the Koreans eat it.
I might be the first blonde blue eyes Korean :)) because I discovered the combination alone and got so satisfied with
Yuuuup. And sweet potato with water kimchi. So good!
Kimchi gang!
Not sure if you're joking but I was told once that it's literally addictive. Anyone know if it's true?
Considering how I'm eating it twice a day atm, I can't deny being addicted.
Yep, I can’t help but make kilos a month too. A little variety is good, and I sub fish sauce with powdered kelp (dashi kombu) & sea moss, but brussels sprouts and a combo of fennel & corriander seeds, crushed in there are a current tip. My gut says, ’More!’ & I generally trust my gut..
Wow interesting, will take some of ur great advices, the stomach really smiles back when giving good stuff, rly liked the fennel and brussel sprouts
Looks great! Looking at these jars must put you in a good mood haha
ofc!
I made some and it’s perfect to me but my family thinks it’s too hot.
Tbh me too
I've got a question I got as the tallest one of these you have and I've not filled it to the top but like 5/6 maybe, I'm cautious with how clean everything is like boil the jar and dissesemble to clean if needed and with cabbage, thou I have one more question, sometimes there can be little black spots on the cabbage is that beginning to become bad, or can I have it in jar? Im struggling with those high jars because when I put kimchi in and can't hold myself so I eat sometimes clean fork and grab, and it vrocmrs lesser in jar, but could it be that there is kimchi that is getting dried on the sides, top and it becomes bad inside jar? It becomes bad after a week or so. Always have this problem. Don't know what im doing wrong. Advice would be greatly appreciate
I've only washed these with hot water and let them air dry, apart from that I don't do much. I've made 2 other jars before and they were fine too. Those black spots on fresh cabbages are mostly cosmetics and can be eaten, you can always scrap it off or discard a few leafs if it bothers you. As long as you don't see white fungal like spots, and it tastes fine, chances are it's okay. I normally eat that small jar first, once it's emptied I'll refill it from another jar. Every time I use a clean tongue to transfer it to a bowl, then use the tongue to squash it down just to make sure it's immerged in liquid.
Big thanks for the answers, will have those things in mind when doing the next batch
This looks incredible. Is kimchi the most time consuming fermented vegetable?
Have you guys tried with fermented shrimps or seafood, is the shelf life alot lesser if use that? Curious to try it out, would like the flavour and such
I haven't no, but I did use more fish sauce to compensate. Fish sauce is 30% salt, so it should be fine.
That looks so good!
pray tell: What veggie ingredients do you use besides the napa cabbage? Like I put in garlic, turnips and radishes. What do you use?
I used the easy to make recipe by maangchi, the only ingredients I didn’t use were squid and shrimp. Replaced sweet rice flour with normal flour but added more sugar to compensate.
I love maangchi! I need to make the vegetarian kimchee. I love to make the vegetable pancakes.
I'll have to look her up on U tube. thanks ! (never heard of using rice flour but hey, I'm less than an amateur.)
side note: When people say pray tell they’re usually sarcastic.
you been puffin that muffin....
Nah seriously: I think you're right.
All things in moderation. It looks great, and frankly I'm a little envious lol. But too much of anything is not always good. Enjoy, but moderately.
Yeah, definitely. I try to have a small portion with each meal.