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mdehnersToday was taste test day for my jury-rigged recipe. With 2 caveats it was quite good. Those were:
Too Spicy-next time decrease the Gochagaru to 1/4 cup from 1/2
Too Salty- next time the same with the salt used to drain the moisture from the cabbage from 1/2 to 1/4 cup
While I rinsed the latter 3 times, I think there t=was too much salt uptake into the cabbage itself. The culture was quite active even with low Temps this last week(and still going;>), enough that brine burbled out the airlocks of both jars. Anyone whose eaten Kimchee knows the smell well....
What I usually do with it is freeze about 1/3 of a batch(usually it's bought, not made) in 1/4 cup portions which is perfect to add to Ramen and other soups.
Cheers,
Pat
Too Spicy-next time decrease the Gochagaru to 1/4 cup from 1/2
Too Salty- next time the same with the salt used to drain the moisture from the cabbage from 1/2 to 1/4 cup
While I rinsed the latter 3 times, I think there t=was too much salt uptake into the cabbage itself. The culture was quite active even with low Temps this last week(and still going;>), enough that brine burbled out the airlocks of both jars. Anyone whose eaten Kimchee knows the smell well....
What I usually do with it is freeze about 1/3 of a batch(usually it's bought, not made) in 1/4 cup portions which is perfect to add to Ramen and other soups.
Cheers,
Pat
