Never tried this stuff until today when I bought a jar of it on a whim.
Holy shit it's wonderful. The jar is gone now. Let's talk about kimchi and other pickled/fermented things.
I like cabbage kimchi more than beet kimchi. I buy it off the shelf at walmart since I no longer live in S. Korea. The walmart stuff is pretty good. It goes with most meals.
>be white american
>used chopsticks since age 4
>always considered myself really adept
>hear about skinny metal korean chopsticks
>order a pair
>can't use them at all
>realize i've been using chopsticks wrong my entire life and it's too late to re-learn
Every time someone posts anything Korean I am reminded of this shameful part of my being.
By the time I buy more jars of kimchi, I've been without for a couple of weeks. One of the first things I do after stowing the groceries is crack open a jar and chow down.
Nothing wrong with eating it by itself.
Salt content is really high. Lots of us folks who eat kimchi, stews, and other Korean shit tend to suffer from hypertension from the high salt content of the cuisine. Eat it in moderation like all food. But yeah I'm guilty of just pouring cold water over a rice bowl and eating kimchi when I don't feel like cooking.
what are you supposed to do with this stuff anyway? Do you eat it like a pickle, to cut the richness of whatever else you're eating? Can you fry it like that chinese fermented chili shit they use to get the fried rice going at takeout joints?
> think you're a chopstick pro
> find out yesterday that the correct way to use them is to rest the bottom chopstick on your ring finger rather than your middle
my entire life has been a lie
Who here /do chua/?
It is really easy to make, lasts a while in the fridge and goes well with a lot of food.
You can quick pickle other vegetables using the same method as do chua as well.
Pic related is apparently the proper method.
I, and most people it sounds like, don't use the ring finger, which works completely fine until you try Korean chopsticks.
You don't use your ring finger, the chopstick that is propped against the ring finger stays stationary. The chopstick that is placed between pointer and middle acts as an extension of your digits. I notice white people have trouble with the technique because they try to move both sticks independent of each other. The idea is use chopstick is similar to picking something up with your finger tips. So the ring finger chopstick should tuck under the food you wish you grasp and the too chopstick should come down and firmly grip the food against the firmly held bottom stick.
been going to a local chinese restaurant my family were very friendly with my entire life, and have always been using chopsticks. If not using the ring finger, how do you possibly use them? The idea is totally blowing my mind. You need to use thumb, forefinger, and your middle finger to control one stick properly, how do you do it? video example?
I hate that fucking method.
I put them sticks on both sides of my middle finger. I swear when I was like 9 and at a chink buffet the directions said to do that and I've been doing that ever since.
And it works for me
I couldn't find a picture on Internet so I just took a picture of it using some paintbrushes
I usually get the kind in a glass jar at my local Asian market. It's so pickley and spicy and wonderful. My favorite are the first few top pieces because they're fizzy like they're carbonated.
This last time, I grabbed some from a plastic container that looked homemade. Looks the same, mostly cabbage and onion, but it is quite sweet, and hardly spicy. Is it because of a variation in recipe or is authentic supposed to be sweet? I've recently learned of Korean food often containing pear or apple juice, but then again I bought it at a Vietnamese grocery... so confused.
yo, the recipe for cabbage kimchi on notjustrice is pretty good and easy. The basic sauce is ok, lacks zing tho. I add more pepper, pears and soy sauce to mine.
I'm not a huge fan of Maangchi, but her kimchi video is pretty solid and makes it look easy (she's no nonsense as fuck when actually cooking).
Before trying this I used the Momofuku/Lucky Peach recipe, which wasn't as detailed on technique but still good.
I use that recipe for kimchi. I just made my batch for winter and like Maangchi's recipe the most.
Planning on making that army base stew or kimchi stew once my kimchi gets a little older.
There's a whole variety of kimchi variation depending on what region and province of Korea the recipe originates from. Also it depends on the season and type of cabbage used. There's kimchi is salted and brined and ingrediants are added after and stored in earthenware pots during the winter to ferment in the ground, there are kimchi where a paste mixture of red pepperflakes, salt, brine shrimps and other ingrediants are spread on individual leaves of the cabbage and stored to pickle for a short period or can be eaten fresh, there are also many refreshing kimchi that are sweeter or of a lighter palate, usually using Korean raddish, other root vegetables, or brined cucumber. Kimchi is very versatile.
What else do you guys use kimchi for outside of Korean food? I can (and do) eat sauerkraut on practically everything but I have a harder time finding stuff that suits kimchi. I've heard of it in quesadillas but I'm skeptical.
You can put it in any dish that can take a pickle or needs spicing up. You dice the kimchi, drain the liquid and place it on or mix into whatever dish you want to try it. It also cooks fries well and boils well.
Was waiting for another korean thread but this'll do.
Does anyone know what's in this cup? I got it with some takeout a few days ago, came with the kimchi jjigae.
Then it was soup, anyway, you went and fucked up your meal, man. But as long as you enjoyed it that's okay. If you did not enjoy it try eating in the restaurant next time and ask the middle aged slightly upset looking Korean lady to explain what each component of the meal is and how it all should be consumed and enjoyed. And slide her 5 dollars and wink twice for the happy ending.
Maybe but I swear the menu said stew.
also while the kitchen staff was a bunch of regular korean guys, the waitress was this 20 something white girl, yet oddly there was only korean families sitting when I was there. And the place has like 10 tables.
It's pretty quaint actually. I really should eat there. I feel like they jipped me with the takeout proportions.
This, as someone who has used metal and actual wodden chopsticks (not the shit you get at chinese take out) the wooden is far superior. It's like 500% harder to pick up food with metal chopsticks. proper wood chopsticks that you can use over and over again are GOAT
Side dishes are expensive, lately crop failures of napa cabbages has really caused the price of kimchi to increase. If there is not one old Korean lady it's no good, man. Unless you're into sliding 5 bucks to a Korean man and winking twice at him. I ain't judging.
If you believed in the concept of "meme food" and knew anything outside of /ck/, you'd be aware of how korean-mexican fusion has been huge out in Sriracha land for almost a decade now.
My only problem with popular things is when someone takes me somewhere and I have to wait in line. You shouldn't care what other people think, especially online.
I like cooking so I make shit at home and try all sorts of things.
Thanks senpai. gonna try this recipe, never made one with a rice base and no bell peppers.. worried about where the fuck I can get saeujeot.
Anyone here ever made danmuji? I make mine with turmeric, is it acceptable?