Thanks for the detailed directions.
Your Lab is a cutie. He looks like a young pup. Mine's 3 year old.
I've made kimchi a couple of times here — it comes out better than any storebought kimchi I've ever tried!
It's really easy, and other than the Korean chili flakes (buy a big bag of it in USA when you're on a visit, it's WAY expensive here!), you can get everything you need at Migros. And really, there's no rule that kimchi has to be made with the chili powder. You can just use fresh peperoncini (use some paprika for color if you want). It won't taste the same , but it will be good . My next batch I will probably make with less chili than usual, because my stomach's been kinda touchy lately. I guess I'll just use some paprika to maintain the color.
Napa cabbage seems to be relatively cheap at the moment (ironically, cheaper than in Korea, where a terrible napa crop this year triggered the Kimchi Shortage of 2010, which has caused the price of kimchi to skyrocket), so I just picked up two heads and I will soon work on a new batch.
I love ginger, so I use tons and tons of it in my kimchi. I also usually add carrot. Both cut into matchsticks. (Dammit, I forgot to buy a big knob of ginger today! Note to self: pick up ginger, scallions, more garlic, and a bigger mixing bowl.)
I use the newfangled plastic tubs that have the rubber seals and sides that snap down (at Migros, the containers that have the orange trim). I've had NO smell problems whatsoever.
I've also made radish kimchi, which is fabulous. But unlike with napa cabbage, which has a decent shelf life in the fridge, radish kimchi requires impeccably fresh radish, so you must plan carefully.
If you are nearly desperate for kimchi, you can also find them in cans. Of course it isn't as good as freshly pickled kimchi.
I have made Kimchi twice at home (learnt how to make it from a Korean woman) but have stopped since as my other half complained of the smell every time he opened the fridge despite my using snap-down containers. No trouble from the neighbours though.
Maybe you can pack the sealed container inside another sealed container?
(Either that or tell a kimchi-hating partner to take a hike! Not liking kimchi seems like a capital offense, don't you think? )
Or you could do like the Koreans and get a special kimchi fridge!
I would agree with YumiHana. The food there is really good and the choices of grocery are great as well.
FYI, I made kimchi today, 2 heads of cabbage. Most of it is in the fridge now, a little bit is on the counter to ferment faster. Oh, but it's not fast enough...
I think the authenticate Korean way is to bury it underground in clay jars. If you dig deep enough, nobody will smell it at all.
hi
l love kimchi !
can i buy the korean red pepper powder from the asian shop too ?
Yumi Hana has it in stock again now. I got a 500g bag for 13 francs. That said, I've had no problems "stretching" Korean pepper flakes with a blend of hot and sweet paprika.
You ought to find out what exactly he dislikes ! Is it the Garlic ? or is it that fish sauce ? You see, many people here detest garlic, and many people detest fish sauce ! And if it is clear, check up things. Garlic does not need to be in the fridge, to have it in the cellar may do and even be better. I hate garlic, but when I got some of the stuff from France for a colleague and his wife, I deposited it in the cellar. No smell ... no complaints .. nothing. I do not know about the fish-sauce, but it may be similar. For example, never store vinegar or olive-oil or mustard or mayonnaise in the fridge
Thanks for your concern and trying to help. We know exactly what he dislikes - the smell of fermenting kimchi when he opens the fridge door. He is not Swiss and fine with fish sauce, the smell of which stays in its bottle in the fridge. We do not keep garlic and onions in the fridge; he is fine with those too.
would anyone be interested in a Korean cook-in night?
I am Korean living in Lucerne.
It would be fun to meet up and I can show you some tips!
I have been an ex-pat for 33 years and the secret of success is to adapt.
Solution: buy 2 kilograms of Swiss Sauerkraut at the Coop. Rinse it and allow to drain. Add the following spices, and mix well,
15 table spoons, Korean red pepper powder(I like mine hot and spicy!)
4 table spoons, minced garlic
2 tea spoons, minced ginger
2 table spoons, sugar
4 table spoons, Korean fish sauce(known as Kimchi sauce in store)
Keep it in Tupperware in the fridge.
I second Yumihana.
And while you're there, why not have a bowl of hot and spicy Kimchi JJigae, especially in this realtively chilly weather.
In a few weeks time it will be cold enough to store smelly foods outside / on the balcony
HI, you guys!
Just found a really good shop for Korean ingredients and thought I would share it with you guys.
Hope its not old news.
I don't know why its called sushi when sushi is japanese but I just checked it out and they have everything to cook Korean. even Kimchi.
Best part is you could also order Online. Bit pricey tho...
anyway, good luck with cooking!
YumiHama also has some freshly made banchan but it goes quickly. It used to be available on Wednesdays, but you'd have to confirm with the owner.
Hi,
I also tried yumiHana the other day and the food was good even it's still not that original but close..
BTW, I love Bimbimba... Can anyone share the recipe of Bimbimba??