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Grand Fromage posted:Speaking of David Chang, has anyone else tried the Momofuku kimchi recipe? I don't like it at all, it doesn't taste anything like what I expect from kimchi and not in a good way. I don't know if it's just me. I made it about a year ago (still in the back of the fridge, is it safe? Is that question in defiance of the concept of kimchi at its core? I don't know) I can say it was way too heavy on the sugar, you could easily cut the amount in half. Also, there might be a bit too much ginger for my tastes. I wouldn't mind somebody posting a good generic kimchi recipe since I assume everyone has their own signature spin on it. axolotl farmer posted:Requesting a small batch simple kimchi recipe. On the scale of a single head of napa cabbage. I think the Momofuku kimchi recipe is one head of cabbage, you can find it online and cut back on the sugar. Keep in mind the volume of cabbage you'll end up with is a lot smaller than the head of raw cabbage, the end product probably makes like a quart ZetsurinPower fucked around with this message at 20:14 on Dec 23, 2013 |
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Dec 23, 2013 20:08
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Gonna make some Parsnip Kimchi because why the hell not? I'll let you know how it goes. I made daikon kimchi (unfermented) with this recipe and it was rad. http://www.maangchi.com/recipe/kkakdugi Fried some up in a pan the next day with cubed potatoes, ground pork, onions, baby bok choi, and topped with a fried egg. highly recommended.
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Jan 14, 2014 18:56
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