tag:blogger.com,1999:blog-6851692633176693594.post6603342116438799732..comments2023-10-09T10:15:31.948-07:00Comments on *FramboiseManor* Good Eats: kimchi! (also known around The Manor as "kymberchi"!!!)kymberhttp://www.blogger.com/profile/02607117635648274823noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6851692633176693594.post-74166282971679107322014-02-16T16:01:04.658-08:002014-02-16T16:01:04.658-08:00kymber, It couldn't be the garlic as I follow ...kymber, It couldn't be the garlic as I follow the Erma Bombeck rules for cooking. "If you can't garlic add chocolate and if you can't add chocolate add garlic." <br /><br />Also never eat beef in a country that doesn't have cowboys or vaqueros. <br /><br />I think it might have been a reaction to the Asian peppers as I do like spicy foods but the peppers I use tend to be from the western hemisphere. <br /><br />I loved the taste of Kim chee.It just didn't seem to like me much. <br /><br />One of my goals this year is to start making my own fermented veggies and I want to start with Kim chee and Sauerkraut. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6851692633176693594.post-50247487413515299572014-02-16T12:49:57.640-08:002014-02-16T12:49:57.640-08:00jamie - the only reason i can think of for your de...jamie - the only reason i can think of for your developing a rash is that your body wasn't used to so much spice and garlic. what i would suggest is that if you buy some, just have a tiny piece with a meal until you get used to it. if you do that, you'll probably end up like me and be eating forkfuls of it out of the jar in the middle of the night - bahahahahah! your thai fish sauce will be perfect in the kimchi and yes you can definitely use bok choi which for the life of me, i can't get around here so plan to grow some this summer. as for the red pepper flakes - don't kill me if i am wrong - but i do think it would work, i have just never heard of it before. but the pepper flakes still have dried skin on them and the korean pepper powder is just crushed up hot peppers. i think it could work.<br /><br />if i were you, i would make a tiny jar to start. you can follow my recipe for making the paste, you won't use it all if you only make a small jar of kimchi, but the paste will last for months in the fridge. my jambaloney uses leftover kimchi paste on all kinds of stuff. so try a small jar first, see how you like it and if you don't like the hot kimchi paste on other food, find a friend who likes hot sauce and spicy things and give the kimchi paste to them.<br /><br />good luck jamie - and let me know if you have any other questions!kymberhttps://www.blogger.com/profile/02607117635648274823noreply@blogger.comtag:blogger.com,1999:blog-6851692633176693594.post-30360777898029748932014-02-13T18:15:05.741-08:002014-02-13T18:15:05.741-08:00kymber, I had some real? kimchee when I was in Geo...kymber, I had some real? kimchee when I was in Georgia with the Army and while I loved the taste I seemed to develop a rash from sweating out the spices. Can you use basic red pepper flakes in the recipe? <br />My fish sauce is from Thailand and can you use bok choy cabbage, will that make a difference? Anonymousnoreply@blogger.com