Diario de skinnyminilinny, 22 oct. 19

I think I'll buy some to see if I like before trying to make it.  

Hi keyten my friend, can you write down what you put in your kimchi? This batch didn't turn out as good, because I read online that you're supposed to rinse it off, which we never do, so needless to say it was pretty weak. I like it much hotter and saltier than it came out. There are so many variations online. We made up our own using cabbage and Napa cabbage. We added several other vegetables. It usually turns out pretty good. Not this time.🙃 thanks 

tatauu, depending on where you buy it may determine whether you like it. If you go to an Asian store and buy some out of their refrigerator instead of the health food store, you may get a closer recipe of the real stuff, as opposed to the health food store. And it's pretty expensive to buy it, because somebody is making it and selling it to the store locally. It's a lot of time put into it and a lot of ingredients. We take several short cuts, but there's time between the original putting it together and a few days on the counter and then getting it packaged and ready to go. That's why it's expensive to buy it. It's not so much the hands on time as it is just the time between putting it together and getting it ready to sell it. Good luck 

tatauu, we don't eat it straight as some people do. We use it like a condiment. We put it on our eggs or hamburgers and hot dogs. 

skinny...wrote your whole recipe down that you were so kind to share here. I ran it by my dietitian and she is checking to make sure it is okay. I don't see why not as none of the ingredients are no-nos. If she gives the greenlight, I'm asking for the starter materials for Christmas. Keep posting! I'm devouring all of the tips you share. 

Keten, thank you my friend for sending me that link. I'm going to try that new recipe. 

Keten, I had read sometime ago that it was stored underground in winter. I can't remember where I had read that, but it seems like a good idea. That is a big batch that you made. We only make a gallon at a time. We don't have room in the fridge and it's too hot here in Florida. How long did you let yours ferment before you put it Underground? Did you use starter probiotics, or did you just let it ferment with the salt? 

I had to google "kimchi" since I see it mentioned so much on this site. I think I'll skip it. I originally thought it was a beverage. 

fritzy, I think you are thinking about kombucha. If you Google kombucha Kamp this man is an expert on making kombucha and he has a ton of info for you. It is a beverage and it is a probiotic and it is delicious. It is made from regular black tea and then a starter and a scoby. You can buy a bottle at the store for $2.50 if it says raw and doesn't have flavoring. just save a cup of that in the refrigerator and then put the remaining kombucha in a quart jar with a coffee filter on the top with a rubber band holding it on and let it sit on the counter for 30 days. That'll give you a nice fermented starter and the scoby that goes in your first batch. at the end of the month just make a gallon of black tea in a big pot that is clean and use filtered water. I think you'll get more detailed instructions on kombucha Kamp. that's where I started years ago. don't give up 

keyten, I have seen this video before when I was searching. I really want to try the fish sauce. I hope my husband will cooperate. thank you again for sending it. 

Keyten, he loves shrimp so he might like the shrimp paste. I'm just now searching for a Korean grocery where I live. I hope they have one somewhere near here. That's the only thing I haven't been able to find is the shrimp sauce or fish sauce. All the other ingredients I can get. I'll have to search. Thank you 

keyten, I found a store real close and I've been in it before I just forgot about it. They serve the restaurant around here. It is an import export Warehouse. I will go there. I'm sure they have it. 

Keyton, you are so kind my friend. Now I can't wait to make it using the fish or shrimp sauce. I think I might even try another batch while this is in the fridge. This batch just wasn't salty enough and it wasn't as hot as I like it. It seemed to lack the punch. My doctor told me I can't have more than a spoonful a day. He is Vietnamese and he is a cardiologist. He does not want me to eat that much salt. LOL. He said he loves kimchi. I said well, can't you see why I like it as well? I told him the good outweighed the bad. LOL 

binkytexas, https://hungrygopher.com/kimchi-kim-chi-%EA%B9%80%EC%B9%98/ I watched this process on YouTube and it's a little different then how we make ours but it does give you an idea. When you are ready to make it let me know. 

tatauu, the more I think about it and the more work I think it is to make it, it might be to your advantage to just buy a jar. Look for a Korean grocery near you and see if they sell it. You will either like it, or you won't. Not worth the trouble to make it if you don't like it. You were right about that. 

thanks skinny. I hope I like it