Brisbane Local Food

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I'm not much taken with Gochujang (Korean chili paste) so I wanted to customize the fermentation to suit myself.
All that's missing is the redness.
Voila! Out of the crock this one zings with several layers of flavour and hot enough to remind you what it is and where it fits in the menu.
We have a winner!
Recipe here:
http://brisbanelocalfood.ning.com/forum/topics/kimchi-in-kraut-mode

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Comment by Andrew Cumberland on June 10, 2019 at 22:36

That's impressive!

Comment by Dave Riley on June 10, 2019 at 12:48

All veges are mine except the cabbage and carrot.

Comment by Dave Riley on June 8, 2019 at 12:07

FYI: there are a few varieties of Wombok you can grow from seed.The options are designed for staggering harvest. I've not been very succresful thus far, but am pressing on with the 'Michihilli' variety -- a heirloom that originated from 14th century China..

Comment by Andrew Cumberland on June 7, 2019 at 22:32

I prefer my own kimchi to sauerkraut - although the stuff I had in Strasbourg was pretty darn good.  I'm guessing the Germans have a secret that I don't know.  I have wombok in the ground. One will go to kimchi.  One will go to okonomiyaki https://www.youtube.com/watch?v=7v9B9bEro-M  I reckon wombok is the cabbage of choice for most dishes.  Oh... and that generation that just boiled the life out of cabbage and then tried to make people eat it really deserves a severe rebuke.  They ruined a great leafy veg for so many people.    

Comment by Dave Riley on June 7, 2019 at 22:02

I find that the kimchi I love is one made from wombok. The other alternative veg kimchi mixes taste too different. 

The batch I'm eating now is gorgeous. The one before, made from standard cabbage -- a 'Summer' kimchi -- wasn't so appealing.

The offshoot is that I have turned towards more traditional methods of fermenting kimchi -- less kraut influenced -- and have introduced the rice porridge and a lot of hot pepper flakes (gochugaru). 

The porridge is a thickener and works great . The gochugaru not only zings the kimchi but turns it an even brighter red. Gochugaru  isn't as hot as you'd expect but I'd still experiment with it before you start tipping cup fulls into your food.

My current preferred recipe seems over the top. But I'm chasing taste threads I like.

It requires for one wombok cabbage:

  • 1 cup of fish sauce,
  • 2.5 cups of hot pepper flakes (I use a little less)
  • 1 cup of crushed garlic,
  • 1-2 tbs of minced ginger,
  • 1 cup amount of minced onion.

These are  the sauce ingredients  anyway that go into the rice porridge(made from 3 cups of water and ½ cup sweet rice flour). You also add the Daikon radish, spring onions, carrot...and cabbage.I also like a bit of seaweed.

I don't make full leaf kimchi as I prefer the cabbage to be cut up.

Since kimchi  ferments out of the fridge for no more than 3 days , you can get to the consumption soon enough. The point being that you really don't want to go without your daily hit of kimchi. So always keep on eye on the seasonal supply and price for radishes and wombok.  I'm learning to stock up my fridge with a kimchi for many months.

Makes for a happy man.

Comment by Dave Riley on January 26, 2018 at 22:43

For such a 'quick' ferment this is absolutely gorgeous!

I think I'm addicted already. I snack on it. Eat it on rye bread. Layer it on at any excuse.

Along with the filmjolk I drink,  I'm in ferment heaven several times per day.

(At right: yesterday's lunch)

And that's the main game I reckon for that probiotic and prebiotic hit which supposedly makes  all the difference.

You can make any ferment in the world but unless you eat them keenly, you aren't reaping the full nutritional benefits. So you gotta love what you put in your mouth so that you consume them often.

In my case:

  1. Fermented chili
  2. Kim Chi
  3. Filmjolk
  4. Seed Mustard Ferment
  5. Turkish Red Pepper Paste
  6. Dark (sourdough) rye bread

While I'm straddling a few culinary cultures with my inclusions,  if  I've got a relevant ferment on hand it's gonna be on the menu. En route the yearning and addictions of the Swedes for filmjolk, the Danes for Rugbrød and the Koreans for kimchi make absolute sense to me.

I don't get the Greeks' tzatziki obsession: I think it's a waste of good cucumbers -- and I love cukes.

So the fermented lifestyle is possible.I gave myself to the lactobaccilus pathway and have never looked back.

“Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Bifidobacterium lactis, and Bifidobacterium longum..."

Comment by Dave Riley on January 21, 2018 at 23:10

You can taste every inclusion in the convergence --all doing their bit: the cabbage, the daikon radish, carrots, onions, sea weed, garlic, chili, sesame seeds and fish sauce. And still crunchy with this 3 day ferment.

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