Kimchi

Stop putting seafood in kimchi damn Koreans I'm allergic

Any simple recipes for items readily available at wal-mart or target? Asians I'm scared of your grocery stores

glutinous riceflour youll probably have to order on amazon then, i personally dont use the tiny shrimp since i cant find them,i sub with fishsauce

You're going to have a difficult time not using the dried korean ground pepper flakes and fermented shrimp which are only available at asian markets. Everything else you should be able to find. I don't know what to tell you other than make sure they are product of korea and not china. I can't think of any substitutions.

Maangchi's recipe for cabbage kimchi is good.

Where the fuck do you even find kimchi? I have been wanting to try it for awhile now but cant find it anywhere. Not even fucking Sprouts has it.

if you're at the reg market, try the produce section. they might even have it next to the vegan/salsa stuffs over by the cheese section.

just going off how my supermarket is set up.

dat gut flora

Buy pic on Amazon or it will never taste like real Kimchi.

None here knows how to make kimchi?

kimchi fried rice tho

Try Asian groceries, I live in essentially Vietnamese town and most of the 'exotic' groceries tend to have tubs of kimchi.

It tastes so good, housemates always complain about the smell though.

>eating out of plastic

MAKE YOUR OWN
youtu.be/eTucCw1w6Ak

>Asians I'm scared of your grocery stores

If you think it's scary going in wait until you're coming out and you're bombarded by people handing you pamphlets telling you that you're going to hell for not being Catholic enough. If you ever do get the courage to go into an Asian grocery store then make a point of checking out the drinks, maybe pick up a cold bottle of buffalo chicken soda.

>Gook sauerkraut

I make it once a month. I like it with cabbage, onion, Sriracha, fish sauce and chilis. Oh and salt: uniodized
I use the mandolin to shred everything. Then press it into quart jars. 3-4 days on the top of the fridge then into the fridge.

who the hell is making these 1 word threads?

>sriracha

Tell me, how is the fly over life

What's a hipster?

What's wrong with kungfu ketchup?

>I will show this Fag how cool I am by pigeonholing him! Yes, the plan is working.

What do you suggest?

What if you're married to a Korean beauty?

Lucky you, I should have married mine... stupid 14 words.

I am lucky

My guess would be someone who said something stupid somewhere is trying to bump that thread down the catalog. It could also be someone making low effort threads about food to drown out the usual "post things that you don't like and call people cucks for liking them."

It doesn't even taste good.

Try Tabasco.

Pro tip: most young Korean women don't know how to make Kimchi. They just call mom

Interesting. I don't know the majority of young Korean women, but I trust that you do and don't base this assumption on anecdotal evidence

> most
Not all. Wifey makes delicious kimchi. Exhibit A. is some kimchi jjigae I made with some of her homemade kimchi. Yum

I am Korean. There are both anecdotal and general consensus in our society (internet, people to people, television, et cetera) that young women are generally naive about cooking as they start to work and party more.

Generally what happened to Western cooking ~50 years ago: hundreds of millions of Western women and men forgetting old family recipes and now people just buy premade food, eat out or have to "relearn" cooking through online recipes. It's sad.

Way too much water. That's kimchiguk. Jjigae is thicker.

So put less water or put more chili in your Kimchi. I suspect that your wife made a compromise with your tongue and put less chili in it than normal Kimchi. I heard that's what most Korean wives do when married to white dudes. I mean no offense, that's just what I heard.

Anyways, kimchiguk is good too. Usually kimchiguk is more for comfort/casual eating (breakfast), and don't forget bean sprouts for a much more refreshing broth.

A white hipster lady in Oakland taught me how to make kimchi.

In fact, I've got a batch going on my kitchen counter right now!

fucking this

neat opinion

Ok I really want to know what the fuck this tastes like. Is there anything similar?

It's just a lacto-ferment, user. Imagine sauerkraut but spicy.

That's a very simple way to describe Kimchi but yes it is sour and spicy. The taste is just different too because of all those ingredients.

>Is there anything similar?
Throw some cabbage and chilli paste in to your trash can for a few days, then dig it out and taste it (not recommended).

Inb4 kimchi elitists get all flustered and tell me I'm tasting it wrong.

This was the first time I had made it. Next batch was completely proper with approval from my wife. Typically I can handle heat way more than she can. We both like spicy.

No offense taken at all. I'm comfortable with my whiteness :)

There is no need to make "proper" or "authentic" anything. Just do what tastes best for you. If proper kimchi jjigae works for you, then that's great.

Just asking, do you sitr fry the meat and kimchi with sesame seed oil (just a spoonful) for a few minutes in the pot before adding water? That's what you're supposed to do as it amplifies the taste. If you already do, that's great.

Many beginners just put the ingredients in a pot of boiling water as if it's just another soup.

When it's fresh before fermentation kicks in it's more like a spicy salad. After several days it sarts developing the sourness and keeps getting more sour. I prefer the earlier stages before the sourness becomes really pronounced.

Yes. Pork first then the kimchi then the remaining ingredients

Just make it with what you have available. Skip the seafood, and use a combo of cayenne and red pepper flakes to sub for the Korean variety.

Most Korean kimchi is too damn fishy, but it's not bad when you make it without the fish.

What urban shithole do you live in?

>What's a hipster?

Basically, modern day eunuchs.

Dallas.

>Catholics in Dallas

What do you guys eat with your kimchi? I have some kimchi that's been fermenting for a few weeks in my fridge, took it out to take a whiff and it finally has that sour smell. I usually eat my kimchi before that happens, I like the 'spicy crunchy salad' phase. But now that I finally have 'real' kimchi I'm looking for other ways to eat it other than with a side of rice.

I've heard Dallas has excellent asian markets. A friend of korean friend of mine brought some very fresh squid back from a trip there because I couldn't find decent squid where I live. She said the asian markets there are wonderful. You need to get over your paranoia, my dudette.

just add pepper flakes to your homemade sauerkraut you stupid autistic white hipsters its the same shit

Toss it in with proteins to beef up a stir fry.

Use it as a topping for hot sandwiches.

Use it in tortillas with a protein.

Those are my favorite ways to use it, but I don't make it with any fishy stuff.

Korea is full of hyperreligious fanatics. For example, they're behind the law that banned pornography in South Korea for better or worse.

I'm mostly indifferent to them as I think they are good people that are trying to "save" us according to their religion. But boy are they annoying.

These red neon crosses are everywhere. I think every two block have at least one church.

Its really not since the lactic acid in kimchi should be produced by the seafood or fish sauce. The taste is very different.

Cooking kimchi will kill all the beneficial probiotics. It's easy to make and way tastier than the commercial shit they sell at costco or even your local korean supermarket. There is a huge variety of types of kimchi though and even more recipes for each type.

Also, you should be drinking the "broth" the kimchi is in like a cold soup. It is extremely healthy and delicious.

So the Jew now has a foothold in Asia.....

A lot of varieties of kimchi does not use the pureed shrimp paste stuff.

Christians are Jews?

EVERY Abrahamic faith is a dirty Jew.....they just won't admit it, and follow different sects.

Well said Chad

Nice try white boy but unfortunately you have seemed to have misjudged my qualifications in regards to this topic. In fact I make no less than 4 DISTINCT types of kimchi every single other month along side a seasoned kimchi veteran, an old Corean grandmother who has only come to this country as Confucian tradition dictates, to take proper care of her unwed emmigrant son. In my short tenure as apprentice to this wisened artisan, my hands have processed more baechu than most men have hairs on their heads and I have overseen the ferment of the finest flavors. I have grated mu, I have stuffed between the leaves packages full of not just flavor but the Pride of Millenias of Heritage, a weighty weight, of a people from a small but immeasurably powerful nation. You deride me, call me a name, make an implication of my ignorance, but really you are just revealing the obvious limitations of your own knowledge, of your own insecurity, in fact of your own lies. If you were in front of me right now and not merely tossing comments across the internet I would have you prostrate before me apologizing with impotent little baby tears streaming down your fat, baby-like cheeks. And I would forgive you because the sight of you would disgust me so much.

>to take proper care of her unwed emmigrant son. In my short tenure as apprentice to this wisened artisan
Your family must be very progressive, bruce

theres nothing really special about that stuff, most of the flavor comes from the garlic/ginger/fish sauce/ground shrimp combo

i just grind up dried new mexico/california chiles (lots of mexican groceries here) and add some red chile flakes for heat

literally nothing is as bland as kimchi and korean food in general

every neighbouring country has amazing food but koreans make ketchup on rice tier food

have you ever eaten japanese food?

She's adorable. Thanks, ill have to give it a try.

huge meaty chunks of the daikon are the absolute best.

What if I am Korean?

rip ww3

Kimchi

You know Christ was a Palestinian Jew, right?

I didn't make it with the fish sauce, I opened the bottle and sniffed it thinking it'd be a nice bonito flakes smell but it smells horrific and now I'm scared to use it

1. Don't be such a baby, Asian stores are the best.
2. You don't have to use salted shrimp, oysters, squid ect for the fishy funk. Fish sauce works great and is honestly just great to have around overall. But if that's too ethnic for you just add extra soy sauce.
Also, There really isn't a substitute for Korean red pepper. But a mix of mostly sweet paprika and a bit of Cayenne like maybe a 3:1 ratio is acceptable is cases of emergency.
Or you can skip that and make white kimchi and add fresh peppers to spice it up

Here's some Kimchi I had at lunch yesterday.

You can find sweet rice power at any sizable grocery store.

Rice porridge from scratch is always a thing too, it's just severely overcooked glutinous rice

So I've got some old as fuck kimchi, it's at least a year old maybe even 2. It's totally fine too, just very funky. Any old kimchi recipes besides kimchi jjigae? Or should it just be used as a condiment rather than ingredient?

>stinks up the entire fucking house
>spicy as fuck also

Tried it a couple of times, but not really my cup of tea. Parents loved it to hell and back - so much for my plan of pranking them to eat it and laugh my ass when they complain about it.

is this the new O B S E S S E D? Literally nobody here is talking about craft beer lmao

you should ingest a lethal dose of shellfish so you don't carry on those garbage genes through the gene pool

Well played Charlie

>allergy
>genetic
...right

>having allergies
>not committing sudoku for the greater good of humanity

Despicable

may I ask what impact my allergy has on humanity?

The tendency to develop allergies is largely hereditary, so if you were to reproduce you'd likely produce children whom also have tendencies to develop allergies. Do humanity a favor and let this curse you call an "allergy" die with you.

Call me a fag but is vegetarian kimchi close to the fish sauce shrimp flakes version in taste? Never had the latter but I love kimchi and I wonder if I'm really missing out.

Had some kimchi my father brought home from korea.

It was fine 2bh

>benebegel brobiopoops

Who cares, what matters is it tastes good.

>paranoia

Not liking people getting in my face when I leave the store doesn't make me paranoid user. That said, I do get a little paranoid if I eat at the food court because I feel like people are staring at me wondering what a roundeye is doing there. Also, the markets are indeed excellent. Asian places are the only ethnic grocery stores that I'll buy fish from because it's usually still alive. I know someone who got an octopus and kept it as a pet.

>I'm mostly indifferent to them as I think they are good people that are trying to "save" us according to their religion. But boy are they annoying.

Yeah that's pretty much how I feel. I appreciate the effort but those pamphlets go right in the recycling bin once I get home. Then I eat a regrettable amount of kimchi.

You're going to be missing out on extra funk and umami but you should be fine. Add an extra dash of msg or nutritive yeast before serving and it will taste fine.

That being said, i love fermented food in general so maybe I'm wrong

I live in Korea and even most of these rice niggers don't like that shit.

It's shit.

If you like it you probably like a dick covered in spices shoved up your ass.