Comments on: Kimchi http://guiltycarnivore.com/2007/04/22/kimchi/ With SEVERAL THOUSAND YEARS of experience, The Guilty Carnivore is fully licensed and READY TO ROCK THE SHIT OUT OF YOUR ASS Wed, 07 Jan 2009 00:54:06 +0000 http://wordpress.org/?v=2.6.2 By: The Guilty Carnivore http://guiltycarnivore.com/2007/04/22/kimchi/#comment-31812 The Guilty Carnivore Sun, 03 Aug 2008 17:44:58 +0000 http://guiltycarnivore.com/2007/04/22/kimchi/#comment-31812 Hi Caly - I'm inclined to do both...let it sit for a few hours uncovered, then cover it up once it starts to emit a discernible funk. Hi Caly - I’m inclined to do both…let it sit for a few hours uncovered, then cover it up once it starts to emit a discernible funk.

]]> By: Caly http://guiltycarnivore.com/2007/04/22/kimchi/#comment-31425 Caly Wed, 30 Jul 2008 22:50:43 +0000 http://guiltycarnivore.com/2007/04/22/kimchi/#comment-31425 I have a question about your Kimchi, when you let it out to ferment at room temperature, do you leave the jar open or close. I have made kimchi but never sure if I just allow the jar to be left open. Caly I have a question about your Kimchi, when you let it out to ferment at room temperature, do you leave the jar open or close.

I have made kimchi but never sure if I just allow the jar to be left open.

Caly

]]> By: Guilty Carnivore · Kimchi bánh mì http://guiltycarnivore.com/2007/04/22/kimchi/#comment-5224 Guilty Carnivore · Kimchi bánh mì Tue, 15 May 2007 05:50:30 +0000 http://guiltycarnivore.com/2007/04/22/kimchi/#comment-5224 [...] As I was making kimchi, it occurred to me that the daikon and carrots I was prepping at the time could also do double duty as the garnish for some bánh mì down the road. As I considered setting aside some vegetables for some mandolin action, an idea was born…the kimchi bánh mì, using kimchi’d (that’s a transitive verb) daikon and carrots. [...] [...] As I was making kimchi, it occurred to me that the daikon and carrots I was prepping at the time could also do double duty as the garnish for some bánh mì down the road. As I considered setting aside some vegetables for some mandolin action, an idea was born…the kimchi bánh mì, using kimchi’d (that’s a transitive verb) daikon and carrots. [...]

]]> By: Lotus http://guiltycarnivore.com/2007/04/22/kimchi/#comment-4519 Lotus Tue, 24 Apr 2007 05:17:57 +0000 http://guiltycarnivore.com/2007/04/22/kimchi/#comment-4519 Ahhh, I love torturing my husband by leaving kimchee out to "mature" on the counter. I haven't had great success making my own so I buy mine at the local Korean market. My problem is that I like it really rotten. Really sour. Which means I have to leave it out for a couple days, during which time the house smells like we've ritually killed a small menagerie in a completely sealed room in the middle of the desert during September. I once forgot to leave the jar in another container and it bubbled over, to which my husband stated that it was wrong for food to boil and bubble at room temp. The cilantro is an interesting idea... Ahhh, I love torturing my husband by leaving kimchee out to “mature” on the counter. I haven’t had great success making my own so I buy mine at the local Korean market.

My problem is that I like it really rotten. Really sour. Which means I have to leave it out for a couple days, during which time the house smells like we’ve ritually killed a small menagerie in a completely sealed room in the middle of the desert during September. I once forgot to leave the jar in another container and it bubbled over, to which my husband stated that it was wrong for food to boil and bubble at room temp.

The cilantro is an interesting idea…

]]> By: Wandering Chopsticks http://guiltycarnivore.com/2007/04/22/kimchi/#comment-4490 Wandering Chopsticks Mon, 23 Apr 2007 04:41:43 +0000 http://guiltycarnivore.com/2007/04/22/kimchi/#comment-4490 Yum! Yum! I get jars of this from my auntie and can devour it in days. She adds chopped collard greens from the garden to her batch. Sometimes, I just sit there with my chopsticks and a jar of kimchee and nothing else. Yum! Yum! I get jars of this from my auntie and can devour it in days. She adds chopped collard greens from the garden to her batch. Sometimes, I just sit there with my chopsticks and a jar of kimchee and nothing else.

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