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originally posted by: rickymouse
I buy woodstock pickles from the coop, they are really good. I also buy kimche from them or I get it from an Asian woman or a woman who imigrated from some Island off of our coast when she was young. They both make excellent Kimche. I can't eat much of it but if refrigerated a quart can last for months. It is also on the Chinese and other Asian Buffets here, most times it is homemade....but it sucks there are no more buffets.
I eat a lot of cabbage because it lessens my epilepsy risk, but when it is fermented it raises my risk. So, a little bit is all I can have. I also cannot have a lot of real pickles for that reason, but I just have to eat a little more doping food when I indulge. Store pickles or homemade pickles with alum are really bad for my epilepsy.
originally posted by: Ksihkehe
a reply to: putnam6
The biggest factor in making the kimchi taste like kimchi instead of sauerkraut is the chile powder. The powder imparts the color and heat. If you can't find it you could possible use gochujang paste during the final bottling.
For turmeric relish it's probably whole turmeric root, maybe chopped and even tenderized. Powdered turmeric is a tiny fraction of the normal grocery store price at Indian markets. The whole root would be found at Indian/asian markets. If you go to an Asian market another kimchi ingredient not widely available is burdock root. I've had that in more than one quality kimchi.
If you've never used kimchi other than as a side I highly recommend experimenting with it. I particularly like kimchi ramen. Use a quality broth instead of the seasoning packet. Dice up a cup of kimchi with juice, add it to the broth as the noodles cook. Fish or soy sauce to taste. You can add some shredded napa, bok choy, and even poach an egg or two as it simmers. Ramen kicked up to amazing levels.
originally posted by: Lysergic
the best burps and farts i ever released came from kimchi
man, talk about room sweeper
originally posted by: TheAlleghenyGentleman
a reply to: putnam6
Cant! Find it!!! Grrrr. It’s from a restaurant I was chef at. Texted a few cook buddies I worked with. Maybe it will turn up