Hello my lovely ladies….this is aimed at Esnecca, Luvtocook, Allie and anyone else who is very savvy about Kimchi.

I have made my third batch. The first one, was tough and never seemed to ferment. The second smelled and tasted awful. This third one smells like Kimchi and has given bubbles and sought to free itself from the jar. The cabbage part of the Kimchi looks very wilted…however, I tasted a little bit and it seems lovely.

My question is this…how long do I allow it to ferment (it has been 5 days now) before I transfer it to the fridge, also…when I do, should I have it on a plate in case it “overflows” again? I am so excited about having made this (I think successfully).

You are all so knowledgeable about food and recipes I just know you can help me and I thank you in advance.

Hope you are all well.

Lots of love
Nonna Mary
xxxxx

That is so badass of you, Mary. You didn’t let two questionable outings deter you and now the third time looks to be the charm. Well done!

As far as whether it’s ready that’s a matter of taste more than anything. If the cabbage is translucent or at least more yellow than its original green, if it’s soft but not slimey and most importantly, if it’s sour enough for your preference, then go ahead and call it. If you want to double-check with a more objective determinant of whether the kimchi is properly fermented, get a pH strip and test the brine. It needs to be solidly on the acidic side. The dividing line is a 4.6 pH. If your strips report acidity levels below 4.6, you can rest assured that you’ve cracked the kimchi code had a successful ferment. It sounds just right from your description, though. I think you can move it to the fridge and chow down with confidence.

Congratulations on your new bouncing baby billions of probiotics! 😀

Thank you so much for your prompt reply Esnecca…I know from your posts you are the queen of fermenting! I have tasted it and I am very pleased with it. My next question is…what is the best amount to eat daily and is it better on an empty stomach?

Thank you again for your help.

Love
Mary
xxx

Hi, Mary, glad to hear that you latest batch of kimchi is a success. As you say, Essie is the recognized expert
on all things fermented. If this is any help, the brand of I kimchi I enjoy specifies 1/4 cup as a serving. With your
IBS, maybe it would be wise to start off a bit on the cautious side until you see how it affects you? I’m crazy about
the stuff!!! FYI: 1/4c = 10 cal. and 2 carbs.

Best,

Allie

Thank you Allie. I was thinking something along those lines too. I think the taste is amazing but when you first take the lid off, the smell really hits you between the eyes lol.

Thanks for the cal/carb count too!

Lots of love
Mary
xxx

The carb count for your home ferment may be even lower, depending on which veggies you used. What else is in there besides the cabbage? One of my favorite brands uses napa cabbage, sea vegetables (another thing I’m crazy about), chili peppers, green onions, sesame seeds, garlic and ginger. It has the same carb count as the addictively delicious Gold Mine Allie mentioned, 2 grams per 1/4 cup, but has a higher calorie count of 20. I always eat at least 1/4 cup at a time, plus more of the juice which I can and have quaffed on its own like I was doing shots in college.

As Allie wisely points out, your IBS requires some caution. I would suggest first having it as part of a larger meal that you know doesn’t irritate your insides, a simple thing, like having it on the side of a grilled chicken breast, say, or turkey sausage. Something you’ve made plenty of times would be ideal. That way you can be certain that if you have any IBS reaction, you need to use the kimchi more sparingly.

To inaugurate your great success, here’s one of my favorite recipes that uses kimchi in small amounts, is totally BSD friendly and it is beyond scrumptious. This is guest quality, and that’s saying something because I make a ton of sloppy things for myself that I wouldn’t serve to guests.

Doubly Devilish Eggs

6T kimchi, drained and chopped finely
12 eggs, hard-boiled
4 strips cooked to crispiness bacon (I use turkey to keep the calories lower, but pork bacon is the best for texture and flavor), drained and chopped into little bits
2T mayonnaise
1T Dijon mustard
salt & pepper to taste
1 tsp + a pinch smoked paprika
two or three chives, chopped

Cut the boiled halves in half lengthwise and scoop out the yolks into a bowl. Mash them up thoroughly with a fork. Add 5T of the kimchi, the mayo and mustard, the bacon bits, salt, pepper and paprika. Mix through thoroughly. Taste and adjust for spicing.

Heap the yolk mixture into a spoon and place inside the cavity of the egg whites. Top with the remaining T of kimchi, the chives and a light dusting of more paprika for that classic deviled egg look.

This sounds perfect, E! I’m going to whip this up. I always eat hard boiled eggs with kimchi for lunch, so this is
inspired. Thanks!!!

Sweet! Let me know how it comes out. I love kimchi and eggs too. I have been known to make lunches out of spinach or arugula dressed with kimchi juice, 4 ml of kalamata olive oil, and a tsp of miso, topped with a hefty dollop of kimchi and chopped up hard-boiled eggs. If I want to make it even lusher, I use three eggs and add half a yolk to the dressing. How can something so simple be such a joy to the tastebuds?

Thank you Esnecca…I used Pak Choi, Scallions, Fish Sauce, Daikon, Gochugaru, Garlic, Ginger. Your recipe looks amazing and I take on board your advice re starting easy. I must confess I couldn’t resist having a spoonful today. It’s a shame I can’t get my family to try it.

Thanks again,
Mary
xxx

Mary, let’s have a try at introducing this wonderful concoction by way of Essie’s recipe. J.is an aficionado of
deviled eggs in general, but not too high on kimchi. Let’s chop this stuff up and re-introduce it!!! I’m not above
a little subterfuge, are you?

I am all for subterfuge Allie. When they were small, I told my daughters that runner beans would make them run faster. They still bring that up now, but now they say they are going to use it lol.

Mary
xxx

That story put a smile on my face, Mary 🙂 What is gochugaru??? Is it a root?

Gochugaru is a Korean Red Pepper powder, I actually used the paste version which is called Gochujang. I bought it from a supermarket.

xxx

Thank you Mary. I use a Thai chili paste called sambal olek in a dish called Nam Prik Shrimp. Very BSD friendly,
and after marinating the shrimp with generic white vinegar, serrano peppers, lemon zest, red chili flakes, and
the paste, it can be grilled on soaked wooden skewers or pan seared or roasted in the oven. Very versatile.
If anyone is interested in the recipe, I’ll post it on “Good Eats”

good day, all!

Allie

I fully support any and all surreptitious introductions of foods people are dubious about in foods they love. 😀

I looked for the fresh Gochugaru peppers, Mary, when I first attempted kimchi, but couldn’t find any in the area. I went with the paste in the end too. Just looking at your ingredient list I can almost taste the dreamy taste sensation you’ve created.

Is the family reluctant because of the strong aroma wafting off the jar? Ferments are different eaten than smelled, surely they know that. Don’t be babies, J and the rest of you lot! Try it. You may like it. It may become one of your favorites things in life.

Lol Esnecca. Jovis is trying it tonight however, I am not sure I want him to eat too much. It’s mine!

Mary
xxx

I don’t blame you. You worked hard for that gourmet experience! It is 100% your baby and only you get to bestow its deliciousness on others. Jovis better be grateful you’re so generous.

Yum yum yum! How do I post a pic on here from my iPad? My lovely Chinese solicitor bought me a jar of kimchi from her local Chinese supermarket the other day, but I’m not sure if it’s the real thing tbh! She loves the stuff but it stinks the office out! It’s all a bit red looking!

Love the sound of the devilled eggs! A great packed lunch idea also!

Hope everyone is tickety boo?

Kaz xxx

Dammit it all to hell. He likes it! However, he is happy for me to eat it as he has no problem with his gut biome.

Kazzee, I must admit it doesn’t always smell too great in the jar, but when you eat it, it is a different taste all together! Mine is a red colour, but you can identify the vegetables so not too red.

Later peoples.

Mary
xxx

Mary, well done you! I would have probably bagged it after two false starts. Good for you for conquering kimchi.

Essie, the deviled eggs sound wonderful. What a great way to breath some life and additional probiotics into a tired old standby. Will be giving that one a shot for sure.

That sounds like the ideal combination. You get all the positive feedback on your brilliant accomplish but none of the stealing of your precious kimchi. 😀

Test!

https://postimg.org/image/k8rd2vmnz/

https://postimg.org/image/pwxnts6fz/

Should be pics of the Kimchi I was given …

Is it the real thing? Mary, does it look like your home made?

Thanks! 😊

Kazz unfortunately, all I can see are labels and top of Jar. What I can see looks like mine. If it is rank to smell it probably is, but it may be it was pasteurized. I think some of the commercial brands are. It looks authentic, but who knows if it is not “messed with”. I tried to take photos of mine, but couldn’t get them on the computer. Sorry.

Enjoy it anyway! I am sure it’s lovely.

Love
Mary
xxx

Hey, Kazzi, I really like this postingimg.org that you and Essie are using to post pictures, because it’s easy to
enlarge. I read the label, and I see “fructose” (sugar) and MSG. I didn’t see “raw, unpasteurized” on the label
either, which is my understanding of what we are looking for. I haven’t got around to doing homemade yet
either, but I’m in love with the Gold Mine product that Essie recommended, but of course that wouldn’t be an
option for you in the U.K. Mary did post her recipe awhile back, and maybe she could remind us of what thread
it was on? I believe it was just before our U.S. holiday of Thanksgiving around the 24th of Nov. I know that
I planned to have a go at that time, but got sidetracked, Christmas I guess. I would try what you have been
given as a gift to see if you like it, but I suspect it is a pasteurized because of the expiration date. You can
either continue to search online for the raw, unpasteurized product, or ask Mary to share her secrets. Do you
have some large, glass jars? I’ve been saving some from Gold Mine, that are destined for my maiden voyage
into homemade fermented foods. If I’m not correct, I know someone else will be along to help shortly!

Allie

I shall post it again for you Allie. xxxx Very happy to share.

How to Make Cabbage Kimchi
Makes 1 quart

What You Need
Ingredients
1 medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 tablepoons seafood flavor or water (optional, see Recipe Notes)
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Equipment
Cutting board and knife
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Small bowl
Clean 1-quart jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation
Instructions
Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.

Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.

Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).

Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.

Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.

Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.

Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

Thank you very much, Mary, for taking the time to post this again. I’m off to the printer to print it out and store
in my BSD folder. Your version may be even more carb friendly than the one I’ve been buying, because it doesn’t
use grated carrot. I like the idea of diakon in it! I hope it’s agreeing with you in the serving size that you’re
experimenting with.

xoxo
Allie

Just a quick post, but wanted to report that I’ve just finished the kimchi deviled eggs recipe, minus the bacon.
Really great, and I’m sure the bacon would elevate it to world class. Clearly the kimchi takes the place of briney
chopped pickles, and these are being sent off to the college for lunch tomorrow. J won’t know what hit him,
right between the eyes! Try this everyone, it’s superb!

Kazz, it’s not the right kind of kimchi, I’m afraid. OH used to get a Korean import that had much the same ingredient list — multiple sugars, preservatives — and was pasteurized. The kimchi that has the beneficial probiotics and is truely BSD-friendly isn’t adulterated with sugars and MSG and it’s never pasteurized. Look for “raw and unpasteurized” on the label. It’s not likely to be found at a regular grocery store or even a specialty Asian store. Too many mass-market overprocessed things on those shelves. An organic food store or farmers market is a better bet. Or just do what Nonna Mary did and make it at home. Nothing beats homemade, even when you have to kiss a couple of frogs before you get to the prince. 🙂

Mary, I am so trying your recipe (minus the sugar, of course). I use coarsely chopped garlic in mine. I bet the grated garlic permeates the mixture much more effectively.

Allie, I’m so happy you like the deviled eggs! I’ve made them without turkey bacon numerous times. I just add a sprinkling of smoked salt on top instead. My beloved Maldon is even crunchy, so it works on two levels as a replacement for bacon.

Thanks guys. That’s what I thought. Just wanted confirmation. I shall definitely make my own, thanks to Mary’s recipe. Home made is always much more satisfying!

Xxx

Esnecca, I left the sugar out too…and it fermented beautifully. So not really an essential ingredient. I also crushed the Garlic the old fashioned way using a heavy knife. I would have had no knuckles left if I had tried to grate them. I have taken some for 3 days so far and (touch wood) no bad effects. Fingers crossed, knock on a black cat, cross your eyes and spit lol.

Off to bed now. Sweet dreams.

Mary
xxx

Oh Oh….just wanted to say Kazz, I had trouble getting the chinese cabbage (Napa) so I used Bok Choi (pak choi …never sure)….I am going to use savoy cabbage next time as it is more robust. I got the Daikon from Morrisons …which seems to be the only place that sells it and the Chilli paste (Gochujang)from Waitrose. Hope this helps.

Lots of love
Mary
xxx

Bok choi was an inspired choice, Mary. It is a little leafier and softer, so I can see why missed some of the strong ribbing and firm structure you get in cabbage. I’d do a combo if I were you. Savoy cabbage and bok choi together would be faaaabulous. I can usually get napa cabbage here, so I’m going to go with that when I try it. Definitely keeping your bok choi in the mix.

I enjoy having knuckles and fingertips as well, so I’ll use my trusty heavy duty garlic press to get a nice fine mince. Or I suppose I could lug out ye olde food processor with its grating blade. It’s a big appliance for such a small job, though. Maybe if I grated some of the cabbage it would be worthwhile. Hmm… The wheels are turning.