posted
So I just stumbled upon the comments on Kimchi for the first time. I have a question about it. Do you have to use all of the ingredients?
For example, I have:
cabbage carrots garlic onions
on hand in the cupboard. Do I have to have all the other ingredients to get the same effect?
I live in a very rural area and have never seen whole ginger, or the different radishes, around here. I was wondering if I could even get a hold of some of those other ingredients within an hour drive.
I appreciate any help you could share with me. Posts: 74 | From over here | Registered: Mar 2017
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Brussels
Frequent Contributor (5K+ posts)
Member # 13480
the taste and effect comes from lots of garlic and onions, probably adding a bit of ginger is good for taste and anti parasitic effect, but I'm sure it will do the job too.
she uses rice flour a bit, but I use corn starch (organic, non GMO).
it works too.
any veggie can be tossed inside.
I add fennels, or normal white cabbage too to the Nappa cabbage.
For the taste, fish oil is good, but you can use any other thing I think (sauce, it has to be a salty I SUPPOSE).
Posts: 6199 | From Brussels | Registered: Oct 2007
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Brussels
Frequent Contributor (5K+ posts)
Member # 13480
posted
You got to make enough sauce with the garlic + onions + the corn starch soup + fish sauce (or any other sauce, like veggie sauce) so that you get that salty sauce on all leaves and veggies you add.
You don't even need other veggies than cabbage I suppose, but it makes the taste less boring.
I love spring onions. I don't use a lot of leaks because they are too hard when you eat that fresh. If you get some leaks, get the smallest, less hard to chew.
As for chili pepper, I did one batch without it, and it also tasted good.
Basically, it's that sauce above that will give the taste. Imagine you have to put all that in a blender (garlic, onion, fish sauce) and that will what will push the fermentation process.
If no fish sauce, I guess any salty sauce will do the job? She said something in the video about veggie sauce, but I can't remember.
I think any pepper will add to the killing effect, but it can also cause tummy aches...
Posts: 6199 | From Brussels | Registered: Oct 2007
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