Posted on 07/26/2018 8:14:23 PM PDT by 2ndDivisionVet
I made the mistake in Uijongbu of sampling some kimchi that the pool table boys were dipping peppers into. Spent every cent in my pocket drinking Peach Oscar trying to cool that down. Didn’t know back then about milk helping but where would I have gotten milk in a Korean bar?
A now-departed co-worker would occasional use the term "deep kimchi" as what I surmised from the context was another way of saying "deep doo-doo". He'd been stationed in Korea with the US Army in the early '60s.
Would anyone with some military time in Korea like to confirm my interpretation? And perhaps offer an example?
Thanks in advance.
A hint on cooking that. Cast iron. another cast iron skillet heated on the hob on top. Top and bottom get a scrumptious crust. Middle stays fluffy. I don’t have a ready supply of Kim-chi so I use kraut.
Means exactly what you suspect it means. Kimchi has a pungent smell so GIs subbed it for a more commonly used epithet
more likely to cure it than cause it
Although many infectious agents could continue to live in the presence of kimchi, they just don’t want to.
“Kimchi, sauerkraut, kombucha all should theoretically have similar beneficial effects.”
Kimchi, unlike the others, has a lot of garlic, which has well-known and powerful antimicrobial effects.
I bet it does. The Roman troops ate fermented cabbage.
I’ve been making homemade kimchi for some 35+ years.
It took me a few years of learning but mine is pretty dang good!!
Link below is one of the best step-by-step tutorials.
Make note to add the sugar when making the rice/water “porridge”. Table sugar is fine as is raw sugar. This helps kick-start the fermentation.
-this same recipe is great *if* you can get young napa cabbage. I suggest using 7 or 8 young nappa cabbages.
-young napa cabbage “resembles” leaf lettuce except the leaves are much thicker/longer.
-the brine shrimp are optional (if I have them I use them. otherwise, I don’t)
-you can add 8 ounces of fresh raw chopped oysters if desired. (1/4 cup of cleaned raw chopped squid is good, too)
-leave the prepared kimchi on your countertop for 24 hours-ish before storing in the frig.
-”manage” your kimchi. take a spoon every few days and push the cabbage down into the kimchi juice. you want as little air exposure to the cabbage as possible.
https://www.maangchi.com/recipe/tongbaechu-kimchi
Kimchi (one week old), kokuho rice, and grilled, boneless country style ribs is one of my favorite meals.
Additional Kimchi sites/recipes (ones I frequent).
http://www.beyondkimchee.com/
https://www.koreanbapsang.com/
https://kimchimari.com/
http://aeriskitchen.com/
Especially in the am after a couple cups of coffee....
You can probably fart the Star Spangled Banner after eating that stuff.
Yes but DO NOT COOK. Kills the good stuff in it. I grow "chinese cabbage" during the fall/winter in my green house. I mix with regular cabbage for kraut. Really good stuff in my book.
Yeah but at the cost of burning holes in your pants.
When I ferment cabbage, I have the mass under water and then the fermentor has an air lock on it.
Would pickled beets give similar benefits? Mom served them when I was a kid, but I haven’t had any in decades. I suppose “store-bought” would have a lot of extra crap in them for preservativeS.
Wow-you are industrious! I used to make make kombucha, but sort of fell off when expecting baby #5. Now #6 is 5 years old and I never began again. My homemade kefir wasn’t fantastic so that ended as well. The last thing I gave up was my sourdough...real sourdough is so good! Once I started working part time, convenience foods abounded.
The restaurant I was working at closed a couple of weeks ago so I am once again home full time. I miss the tips, but no one in my family is eager for me to find another job. Time to take better care of my family again!
It’s not that much work. When we had fresh goats milk for 25 years I made kefir. When we were done with goats I made kombucha. About 4 years. Now we can get A2 milk in the store and starting last year I went back to kefir. Kraut is once a year in the fall I make a big crock. And pickles when they come in from the garden. When I get 4 quarts in the fridge I take the spices and dill out of the jars, strain the brine, dilute it with water by half, and they keep refrigerated and crunchy all through til well into spring. Kids love pickles, that would be an easy one for you.
First trip to Asia I had no clue how to use chopsticks. Was with a trade group holding meetings in Taipei and during the lunch break I decided to go off on my own and went into a nearby restaurant. Ordered God knows what off the entirely Chinese menu (whatever looked good in the pictures) and it was brought to the table with sticks, no western utensils.
So, naturally, I gave it a try. As I was focused on the task and clumsily fumbling around with them, I heard giggling and looked over to see a long row of little Chinese waitresses covering their faces laughing. Then I looked to the other side and my waitress was standing close by holding a fork in one hand and a spoon in the other. I've got that semi-translucent Irish complexion so I'm sure my face went beet red. But I thanked her and took up her kind offer.
Anyway, after that I used a written diagram of how to hold and manipulate chopsticks, practiced on picking up the peanuts most Taiwanese restaurants put out on the table, and learned that they're a clever invention that puts barbarian sliced bread to shame. By far the best utensil to use eating a salad, for example. So for me using the metal ones is a challenge I gladly accept. :)
Bibimbap: The real breakfast (or lunch) of champions. Love the chili sauce!
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