Attention foodies: Kimchi

[doctorcurly]

I have about 10 pounds of amazing home-made kimchi. Long story short: my the mother of my friend Ji-Hye came into town to visit, and taught a short workshop on how to make kimchi

Comments

[terpsichoros]

Make another batch exactly the same, minus the fish sauce, and mix? Should cut the fishiness in half. But then you'd have two boatloads of Kimchi.

[doctorcurly]

... and only one boat :(

[ego_id_non_feci]

I don't even know what kimchi is, but I'd suggest bottling it (or jarring it or boxing it or bagging it), tying some ribbon around it, and handing it out as your 12th Night gift. :) 10 lbs just seems like too much of ANY food item.

[damej]

If it were lutefisk, I'd suggest burying it in butter or cream sauce. Maybe lemon butter for fishy kimchi? Or perhaps pepper vodka (it goes well with caviar, after all). Be warned that I know almost nothing about cooking, so I'm approaching this as if it were a story problem in a combined Math/Home-Ec textbook.

[we_are_pliable]

Kimchi is more of a side dish/ condiment than an ingredient, I thought, though admittedly my knowledge of Korean cuisine is minimal. Were I you, I might email the author of Tigers and Strawberries, a great food blog that focuses largely on reproducing authentic East Asian cuisines. I will also ask the guys in my kitchen tomorrow. Offhand: fried rice, maybe?

[circe_pleading]

Tigers and Strawberries is wonderful!

I think it's them that have a PERFECT pomegranate cheesecake recipe...

[jamey1138]

Let it age. Time mellows all harshness. This is brewer's wisdom, and kimchee is, after all, fermented.