« previous next »
Pages: 1 [2]   Go Down

Author Topic: Kimchi stew  (Read 12660 times)

Offline nateo

  • Brewmaster General
  • *******
  • Posts: 2336
Re: Kimchi stew
« Reply #15 on: August 11, 2012, 08:08:30 pm »
Mexican kimchi turned out pretty well. I've been putting it on hot dogs and tacos. I think I'll try to recipe again without the chile powder and see how it goes.
Logged
In der Kürze liegt die Würze.

Offline Pawtucket Patriot

  • Senior Brewmaster
  • ******
  • Posts: 1367
  • Rebelling against cheap swill since 2005
    • Bauhaus Brew Labs
Re: Kimchi stew
« Reply #16 on: August 12, 2012, 10:54:01 am »
I'm going to have to make the one you linked to, Nate.  Looks awesome!
Logged
Matt Schwandt | Minneapolis, MN
AHA Member

Partial-Mash Pictorial
All-Grain Pictorial

Offline nateo

  • Brewmaster General
  • *******
  • Posts: 2336
Re: Kimchi stew
« Reply #17 on: August 12, 2012, 02:32:17 pm »
Quote from: Pawtucket Patriot on August 12, 2012, 10:54:01 am
I'm going to have to make the one you linked to, Nate.  Looks awesome!

I've had best results with really old, extra sour kimchi. If your kimchi is fresh it'll still be good, but won't be as good as it could be. I've heard of people just leaving fresh kimchi out at room temp for a few days to sour it quickly but I haven't tried that.
Logged
In der Kürze liegt die Würze.
Pages: 1 [2]   Go Up
« previous next »