mMmmmm

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uh okay?

haha..... mmm.... pretty useless thread unless you want to explain to ppl how to make it.... i dunno all the ingrediants but i know the general steps

you have to clean and rip each of the big uhm.... lettuce leaves from the head. ( i dunno what type of lettuce? or cabbage? it's BIG and long) then you "marinate" it in salt water. Put them in a big bowl and pour water and salt in it... wait a couple of days (or 1)... and then mix all the ingrediants in.... just rub them together.... and then put in container... and let sit... then eat

some of the ingrediants are... ground red pepper... garlic.... sugar..... and...... i really don't remember the rest... get kick started from there.....

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can somebody tell me what this whole kimchi process is? My mom makes kimchi and she tells me that you have to store it to let go through fermentation.

A few years ago, we used to bury the kimchi in underground holes during the winter. (i used to fall in the holes ) Then we dug it back out.

Now we have a big kimchi machine that refrigerates it i guess. It tells the temperature and the quality of the kimchi. We dont' have to make holes anymore....

So what's the whole kimchi process?

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spiced up pickled cabbage leaves. Like pickled cumcumbers. aka PICKLES.

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quote:

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Originally posted by huby40

Now we have a big kimchi machine that refrigerates it i guess. It tells the temperature and the quality of the kimchi. We dont' have to make holes anymore....

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our family gets our kimchi from Kimchi House ^_^
that place has the BEST dang kimchi you'll ever have!
it's in Gardena, California, so ask some Korean people you see around about that place when you stop by Gardena.

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quote:

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Originally posted by MellowYellow
uh okay?i dunno all the ingrediants but i know the general steps
you have to clean and rip each of the big uhm.... lettuce leaves from the head. ( i dunno what type of lettuce? or cabbage? it's BIG and long) then you "marinate" it in salt water.

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Kimchi is made of Napa cabbage. kimchi is a korean condiment to like mostly everything. it is usually eaten with rice and can be added to soups and ramyen to spicen things up a bit.

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