Korean - Kimchi and others.

[Instagator]

Hey.

Ok, I admit, I'm hooked on KBBQ and their damn side dishes. In fact, I'm drooling for kimchi as i'm typing this. I love it, a lot of my friends think its just cabbage but to me its an awesome addition to any meal.

Now here's my questions.

1) Where do you guys buy your kimchi from?
2) Whenever i go to kbbq (mostly the place at pac mall) they always hand out the side dishes, but the potatoes is what gets me. What are those potatoes called, or marinated with?


Now the kimchi i buy is the tub from Gallery at yonge and steeles. Its 7.99, bought one today.. Again, and I'm already 1/4 done already. Heh, doesn't help if i gots the family hooked on it. For what I can tell, the place only has one brand and it pretty much tastes great but is there any others i can try?

Thanks for your time :D
*edit - I did a search - Needless to say I didn't find much *

[joeyjoejoe]

Hey.

Ok, I admit, I'm hooked on KBBQ and their damn side dishes. In fact, I'm drooling for kimchi as i'm typing this. I love it, a lot of my friends think its just cabbage but to me its an awesome addition to any meal.

Now here's my questions.

1) Where do you guys buy your kimchi from?
2) Whenever i go to kbbq (mostly the place at pac mall) they always hand out the side dishes, but the potatoes is what gets me. What are those potatoes called, or marinated with?


Now the kimchi i buy is the tub from Gallery at yonge and steeles. Its 7.99, bought one today.. Again, and I'm already 1/4 done already. Heh, doesn't help if i gots the family hooked on it. For what I can tell, the place only has one brand and it pretty much tastes great but is there any others i can try?

Thanks for your time :D
*edit - I did a search - Needless to say I didn't find much *

1. Most people buy them from any Korean supermarkets. $7.99 is about the average price for a small tub. But many Korean families make it themselves. Also cabbage Kimchee is really just the tip of the iceburg. There are all sorts of variations with pickles, green onions, radishes, squid, etc.

2. I think you are referring to "gamja jorim". Google it for recipes.

[hammer]

buy a kimchee fridge from samsung or lg...kimchee will last for over a year in those fridges and the taste...out of this world!!! I got this model for $2000

http://www.youtube.com/watch?v=2gLNGPCT820&NR=1

[Instagator]

buy a kimchee fridge from samsung or lg...kimchee will last for over a year in those fridges and the taste...out of this world!!! I got this model for $2000

http://www.youtube.com/watch?v=2gLNGPCT820&NR=1

My god she's cute and i'm not talking about the fridge :D

Thanks I'll look into it

[Instagator]

1. Most people buy them from any Korean supermarkets. $7.99 is about the average price for a small tub. But many Korean families make it themselves. Also cabbage Kimchee is really just the tip of the iceburg. There are all sorts of variations with pickles, green onions, radishes, squid, etc.

Well, it would help but i ain't Korean. I'm Polish but Ive always had the taste buds for asian food (and by Asian i mean Authentic Korean, Japanese, Chinese etc). I'm guessing I'll just have to fork out the cash for it. I think I'm going to buy a slew of things next time i go there just to try what I like and don't like.

2. I think you are referring to "gamja jorim". Google it for recipes.

A simple goodle search and just found that your're right on the money.
Again i thank you very much for your input :D

[mwong168]

1) Where do you guys buy your kimchi from?

I use to buy kimchi from this store between Bayview and Leslie on Finch. It's on the north side next to the Canada Trust. My korean homestay students loved it.

[Instagator]

I know where that is, I'll check it out next time I drive through the area.

Thanks again

[BananaWeed]

I just recently picked up a huge tub of kimchi from the korean grocery store at Jane & Weston Rd. $14.99 taxes included. :)

[4flava]

I love the cucumber kimchi.. it has a nice crunch and flavour.

[Anessa]

Best to buy it. Making it heats up and stinks up your house.

[S14_Raven]

Anyone know if Korean Grill House makes their own or something? Bought kimchi from Korean supermarkets but it doesn't tastes the same. I always find theirs is a a lot sweeter.

Any clues? Pointers?

[Instagator]

Best to buy it. Making it heats up and stinks up your house.

I kinda figured as much. thanks for the input :D

[*Lady*]

Is kimchi healthy stuff??

[Bskll]

http://www.maangchi.com/recipes/kimchi-kaktugi

[EchoAngel911]

Is kimchi healthy stuff??

Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene.[8] Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron,[9][10] and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii.[11] [12] [13][11]

The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.[14] However, some research focused on high-sodium dietary dependence has found overconsumption of kimchi and doenjang (hangul: 된장) to be a risk factor in gastric cancer (most likely due to nitrates and salt) while unfermented alliums and unfermented seafood were found to be protective factors.[15] One oncological study found one type of kimchi to be a protective factor against gastric cancer while two other types of such high-sodium kimchi as dongchimi (hangul: 동치미) were risk factors.[16]
Kimchi jjigae. A popular stew made with kimchi, it is commonly cooked with kimchi, fresh vegetables and pork or tuna although countless variants exist.

One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same bacteria found in kimchi. However, the veracity of these results has been question due to the very small sample size of only a handful of chickens and the fact that no subsequent research supported the claims. During the 2003 SARS outbreak in Asia, many people even believed that kimchi could protect against infection, although there was no scientific evidence to support this belief. [17][18]

[Instagator]

http://www.maangchi.com/recipes/kimchi-kaktugi

Thanks. I already saw that video on youtube, again, its a bit of work and i don't really have the space for it to ferment. Its ok, i'll just purchase mine :D

Thanks again guys and gals, very much appreciated!

[heri0n]

when you goto a korean supermarket they usually only make 1 flavour for that type... if you want variety go to a different store or make friends with bunch of koreans and ask their moms/grandmoms to make it :P

also if you find a korean restaurant who's kimchi you like, you can ask them and they may sell it to you, quite a few restaurants will sell the kimchi they make

hope you're not raving about the chinese kbbq's, cuz their kimchi can't even be called kimchi :P

[Poepoies]

I ran into the same problem as you and i decided that i would make it myself. Because i am a student again now, and the best solution cost-wise is to make it.

The process is simple, (2) stages:

1st takes about 20mins prep to get all your ingredients together: salt, korean crushed chili, garlic, greenonion, radish, cabbage, chili, sesame oil, sugar, fish sauce or korean shrimp paste. (Sure u can google out a precise recipe) but for kimchi, precision is not crucial.


In summary: you may find two methods of making it as I will note, matter of preference i think cuz it produces minor differences. And most recipes do not note the use of clean water-- spring water/bottled/boiled+cooled water. This will help you prolong the shelf life. More details below.
_________________________________________________
Take your cut cabbage+radish and you can either submerge it in salted water (brine), or do a dry method by just mixing the salt on the cabbage without water. (I found that this way produces more crunch)

Both methods will take approximately 2 hours, for dry method, rinse it off with BOILED room temperature water (absence of bacteria). If using wet (brine) method, boiled room temp. water should also be used for same reason.Once drained or rinsed, mix together other ingredients, put in clean glass jar, with a lid. you can eat it at this point (its still ok, if u can't wait)... but let it sit in the fridge for 24 hrs for best results. Then u got kimchi! use clean utensils to extract kimchi everytime.. or if you can finish the entire batch in a few days it doesn't really matter =)


After doing this, u can almost make all the other veggie side dishes! cucumber/bean sprouts can be done and eaten on the same day!

[Instagator]

hope you're not raving about the chinese kbbq's, cuz their kimchi can't even be called kimchi :P

No, most of the kbbq places ive been are owned and operated by koreans :D Their kimchi was great, but i find that i like all sorts of kimchi, I guess I'm not that much of a picky eater.

:D

[Instagator]

I ran into the same problem as you and i decided that i would make it myself. Because i am a student again now, and the best solution cost-wise is to make it.

The process is simple, (2) stages:

1st takes about 20mins prep to get all your ingredients together: salt, korean crushed chili, garlic, greenonion, radish, cabbage, chili, sesame oil, sugar, fish sauce or korean shrimp paste. (Sure u can google out a precise recipe) but for kimchi, precision is not crucial.


In summary: you may find two methods of making it as I will note, matter of preference i think cuz it produces minor differences. And most recipes do not note the use of clean water-- spring water/bottled/boiled+cooled water. This will help you prolong the shelf life. More details below.
_________________________________________________
Take your cut cabbage+radish and you can either submerge it in salted water (brine), or do a dry method by just mixing the salt on the cabbage without water. (I found that this way produces more crunch)

Both methods will take approximately 2 hours, for dry method, rinse it off with BOILED room temperature water (absence of bacteria). If using wet (brine) method, boiled room temp. water should also be used for same reason.Once drained or rinsed, mix together other ingredients, put in clean glass jar, with a lid. you can eat it at this point (its still ok, if u can't wait)... but let it sit in the fridge for 24 hrs for best results. Then u got kimchi! use clean utensils to extract kimchi everytime.. or if you can finish the entire batch in a few days it doesn't really matter =)


After doing this, u can almost make all the other veggie side dishes! cucumber/bean sprouts can be done and eaten on the same day!

Gawd, I gotta get my Polish butt to actual do some work lol
I'll try the dry method in week or two, I'll post pics to prove lol :D

thanks!!

[joeyjoejoe]

I ran into the same problem as you and i decided that i would make it myself. Because i am a student again now, and the best solution cost-wise is to make it.

The process is simple, (2) stages:

1st takes about 20mins prep to get all your ingredients together: salt, korean crushed chili, garlic, greenonion, radish, cabbage, chili, sesame oil, sugar, fish sauce or korean shrimp paste. (Sure u can google out a precise recipe) but for kimchi, precision is not crucial.


In summary: you may find two methods of making it as I will note, matter of preference i think cuz it produces minor differences. And most recipes do not note the use of clean water-- spring water/bottled/boiled+cooled water. This will help you prolong the shelf life. More details below.
_________________________________________________
Take your cut cabbage+radish and you can either submerge it in salted water (brine), or do a dry method by just mixing the salt on the cabbage without water. (I found that this way produces more crunch)

Both methods will take approximately 2 hours, for dry method, rinse it off with BOILED room temperature water (absence of bacteria). If using wet (brine) method, boiled room temp. water should also be used for same reason.Once drained or rinsed, mix together other ingredients, put in clean glass jar, with a lid. you can eat it at this point (its still ok, if u can't wait)... but let it sit in the fridge for 24 hrs for best results. Then u got kimchi! use clean utensils to extract kimchi everytime.. or if you can finish the entire batch in a few days it doesn't really matter =)


After doing this, u can almost make all the other veggie side dishes! cucumber/bean sprouts can be done and eaten on the same day!

Did you squat while making the Kimchi?

[shannn]

I love the cucumber kimchi.. it has a nice crunch and flavour.

So is the white raddish one (they are cut into cubes) :cheesygri

Thank goodness my gf is Korean, I get this stuff all the time when I eat at her house :cheesygri:cheesygri

Real Korean food is awesome!

BTW OP, if you love Kim Chi, you'll love Kim Chi Chigae :cheesygri