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Soup of the Day 20101124

Minimalist kimchi: caramelized onion and carrot, chicken stock, noodles, kimchi.

Also: trying a new recipe for kimchi. Well, not all that different. But I saw another recipe for green onion kimchi that involves clam juice. Yes, the stuff that nobody wants to try in the canned fish section.

Anyway, Ed & Sandi from Picton had a couple of huge sweet napa cabbage left over, so I made one last batch. I've used clam juice and salt instead of patis. It's been a week, but the temperature is much lower than it has been, so I think it will be two more before we know for sure, but so far, the sweeter and more complex flavour of the clam juice is giving the kimchi an improved flavour.

Comments

( 2 comments — Leave a comment )
lowly_scribe
Nov. 25th, 2010 04:09 am (UTC)
You have so much patience! I could never live with the smell in my kitchen for a week (or do you have a basement?). And where I live, it's so easy to buy it anyway.

But I admire your persistence.
barry_king
Nov. 25th, 2010 12:47 pm (UTC)
You make it sound like such a chore ;)—it isn't.

The kimchi's just one of the half-dozen 10L plastic buckets under the kitchen table. Most of them have mead in them. I check the calendar and open them up when they're ready, and otherwise forget about them entirely. Now that I'm using the buckets for kimchi as well, there's practically no smell, except when I open it up to press it down.

The sauerkraut and the lactic pickles were smelly, though. And yes, I did put them in the basement, where they gave off a distinct odour for about three weeks.
( 2 comments — Leave a comment )