Pacemaker Fishing Forum

backtofuturetoyota · Mar-04-24 6:00AM

So, I had a taste in my mouth for something I hadn't had in a long time. Something my mom would make while I was still at home. Radish Kimchi! Koreans usually cube them and jar it up, but I lost my dear mom many years ago and wanted to pay homage to her by trying to make some myself. Thankfully for the internet and youtube there are some legit recipes that I recognize as being authentic korean. Not to say that it couldn't be updated to newer techniques, but there were some I saw that were really, really BAD by folks who shouldn't even call it kimchi.
Anyway, my source was grandma's hands (which is I'm sure an expression for all cultures) and she is absolutely legit by looking at all her recipes. With just a couple ingredients that you might have to go to Hmart or Lotte for (fish sauce, ginger, pepper flakes) I made my radish kimchi in less than 45 minutes (30 minutes waiting for the brine). Small batch!

Will let you know how it turns out, but the stuffed cucumber my wife and I made 2 weeks ago look and smell amazing. And I know it's good because this is the 5-6 time we made it. Let's just say that my first taste of it gave me flashbacks of my moms cooking.

After I was done I stepped outside and saw this huge eagle on a tree in the front yard eating a catch. It looked to be a squirrel and there were 5 or 6 crows hanging right next to it yacking a lot. That noise is what got my attention. What's with all that crowing?

Short video

Ernie · Mar-04-24 7:01AM

Crows have been highly active this year, for some reason.

Cool eagle shots!!

Will that batch of Kimchi make ya sweat?

drxfish · Mar-04-24 7:21AM

Awesome eagle shot/video.

backtofuturetoyota · Mar-04-24 8:34AM

I keep my kimchi mild!

hookup · Mar-08-24 6:58AM

Luv kimshi. Never made it with radish's, but looks good. Last batch of kimchi I made came from a Korean buddies wife. She used citrus fruit. Gave it a nice tang and plenty of heat.

Haven't pickled anything for a while so may be motivated? Use to make some pickles that were so hot you remembered them the next day.

Pickled some of jalapeños and yellow banana peppers Ernie grew.

Thx for the motivation

Bryan · Mar-11-24 11:40AM

I love adding kimchi to a sandwich or burger. Anywhere you use pickle you can use kimchi!

hookup · Apr-03-24 6:34AM

Wife gave me a 1/2 head of cabbage and wanted me to do something with it. Cut it into 1" pieces and salted it heavily. After 3-4 hours, rinsed out the salt and added a healthy dose of sriracha, ground up fresh ginger, a bunch of diced up garlic cloves, fresh squeezed lime juice and some sliced onion and shallots.

Wife can't stand the smell of it fermenting in the garage. I say it keep out the mice LOL. At day 5 now and it's pretty tasty. Going to jar it and keep it as a condiment.

Heat's about a medium. Nothing crazy. Ginger & lime comes through real good.

Gave some to a friend of my wife and she ate the whole jar in one night. Damn near killer her the next morning LOL

Last edited by hookup (Apr-03-24 6:34AM)

backtofuturetoyota · Apr-03-24 7:06AM

What a great idea to use sriacha for the pepper element. And, using the lime I bet added a nice freshness to it. I think it's pretty cool to be able to adjust, modernize, take on a different taste as desired. I'll have to get my wife's kimchi coleslaw recipe for you guys. It goes great on a burger!

hookup · Apr-03-24 11:57AM

This kimchi is a milder version. Receipe called for gokuchan (sp?) so I used ginger, garlic & sriracha. I usually add more heat via a reaper or scorpion chili diced up but decided not to sweat much. Rinsing all the salt out helped tone down the heavy salt taste of kimchi and using American cabbage added a bit of a crunch.

I like modifying recipes to either my taste buds or what I have on hand that I could make work

Last edited by hookup (Apr-03-24 11:58AM)

hookup · Apr-03-24 11:59AM

oh, and added fish sauce to the original receipe.

imho a must!

backtofuturetoyota · Apr-04-24 5:00AM

I've been liking the American cabbage version also! The korean pepper flake is for color (bright red), so it's not really as hot as people think. More of a jalapeno level heat. Definitely not a reaper! And, yes....Fish sauce is a must in most recipes. This year, I've done radish, cabbage, cucumber and mustard green kimchi just for fun.

hookup · Apr-04-24 1:24PM

Sounds great.

I pickled some cucumbers with reapers. Shared them with Ernie. We both like them but WOW were they volcanic!

Ernie · Apr-04-24 3:05PM

hookup wrote:
. We both like them but WOW were they volcanic!

They. Were. Great.

backtofuturetoyota · Apr-05-24 4:44AM

I'm laughing so hard over here ernie!! I have tears in my eyes!!

Pacemaker Fishing Forum

#1 Mar-04-24 6:00AM

Somedays are for watching the wildlife and making kimchi

#2 Mar-04-24 7:01AM

Re: Somedays are for watching the wildlife and making kimchi

#3 Mar-04-24 7:21AM

Re: Somedays are for watching the wildlife and making kimchi

#4 Mar-04-24 8:34AM

Re: Somedays are for watching the wildlife and making kimchi

#5 Mar-08-24 6:58AM

Re: Somedays are for watching the wildlife and making kimchi

#6 Mar-11-24 11:40AM

Re: Somedays are for watching the wildlife and making kimchi

#7 Apr-03-24 6:34AM

Re: Somedays are for watching the wildlife and making kimchi

#8 Apr-03-24 7:06AM

Re: Somedays are for watching the wildlife and making kimchi

#9 Apr-03-24 11:57AM

Re: Somedays are for watching the wildlife and making kimchi

#10 Apr-03-24 11:59AM

Re: Somedays are for watching the wildlife and making kimchi

#11 Apr-04-24 5:00AM

Re: Somedays are for watching the wildlife and making kimchi

#12 Apr-04-24 1:24PM

Re: Somedays are for watching the wildlife and making kimchi

#13 Apr-04-24 3:05PM

Re: Somedays are for watching the wildlife and making kimchi

hookup wrote:

#14 Apr-05-24 4:44AM

Re: Somedays are for watching the wildlife and making kimchi

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