{"id":3198,"date":"2011-01-24T23:28:56","date_gmt":"2011-01-24T23:28:56","guid":{"rendered":"https:\/\/test.transversalmedia.eu\/kimchi-project\/"},"modified":"2011-01-24T23:28:56","modified_gmt":"2011-01-24T23:28:56","slug":"kimchi-project","status":"publish","type":"post","link":"https:\/\/theresearchpapers.org\/archive\/kimchi-project\/","title":{"rendered":"Kimchi Project"},"content":{"rendered":"

Kimchi Project<\/a><\/p>\n

\n

quitelikely<\/a>:<\/p>\n

\n

redlightpolitics<\/a>:<\/p>\n

\n

I love kimchi. Love it with a force of a thousand burning suns. However, I always buy it at the Asian market instead of making it myself. That is about to change soon though. And that\u2019s why I need help\/ advice. Does anyone have experience making your own kimchi? If so, could you take a look at \u2026<\/a><\/p>\n<\/blockquote>\n

This looks legit, though the proportions are different from the recipe my family uses.<\/p>\n

My suggestions:<\/p>\n

1.) The quality of the Napa cabbage and the gochugaru are key. Try to get the freshest cabbage and gochugaru you can, because it really does make a huge difference in how the final product tastes. You have a bit more leeway with the other ingredients.<\/p>\n

2.) Use rock salt for the initial \u201cwilting\u201d step to make the cabbage leaves soft. It works better than table salt.<\/p>\n

3.) The gochugaru will stain everything<\/em>, so if you can, try to make the kimchi in a metal bowl. Definitely wear gloves while you make it – otherwise you will look like you just brutally murdered somebody because your hands will be stained red for hours.<\/p>\n

4.) Store the kimchi in a large glass jar, not plastic, because the smell will stay in plastic.<\/p>\n

5.) Your mileage may vary, but I think kimchi tastes much better if allowed to ferment slowly in the refrigerator for a week rather than fermented quickly at room temperature for a day. Just stick it in the fridge right after you make it and let it marinate in there for a week before you eat it.<\/p>\n<\/blockquote>\n

You see. This is why I love the internet. Thank you so, so much for all this advice.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Kimchi Project quitelikely: redlightpolitics: I love kimchi. Love it with a force of a thousand burning suns. However, I always buy it at the Asian market instead of making it myself. That is about to change soon though. And that\u2019s why I need help\/ advice. Does anyone have experience making your own kimchi? If so, …<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"link","meta":{"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1067,"loftocean_coauthors":"","alpaca_post_content_reading_setting":"","alpaca_reading_speed_per_minute":0,"alpaca_reading_speed_unit":"","alpaca_single_post_template_layout":"","footnotes":""},"categories":[1],"tags":[499,1200],"class_list":["post-3198","post","type-post","status-publish","format-link","hentry","category-uncategorized","tag-cooking","tag-kimchi-project","post_format-post-format-link"],"yoast_head":"\nKimchi Project - The Research Papers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theresearchpapers.org\/archive\/kimchi-project\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kimchi Project - The Research Papers\" \/>\n<meta property=\"og:description\" content=\"Kimchi Project quitelikely: redlightpolitics: I love kimchi. 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