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Anonimo

Jan 6, 2007, 2:46 AM

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Making Kimchi or Sauerkraut in Mexico

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I was delighted to find large, fresh Napa cabbages for sale at Wal Mart in Morelia on Thursday. I bought one, of almost 2 kgs, in order to make Korean-style kimchi.

Now, the dilemma is; how to wash the vegetable without destroying the beneficial bacteria which cause the desirable fermentation?
I'd made a couple of jars of cucumber pickles a month ago, but to do them, I washed the cukes under the tap water (suppposed to be potable, although we don't drink it unboliled) and put in the salt, spices and some vinegar. These pickles are fine and eating a few causes no dire effects.

Now, the thing with kimchi is that vinegar is not a traditional nor desirable ingredient. The cabbage is cleaned, cut up into lengths, salted, and in the recipe I have, covered with clean water. (Others just salt it, let it "sweat", and then the excess salt is rinsed off and squeezed out.)
Next, a zesty seasoning mixture of ground chiles, ginger, garlic and green onions, plus other condiments (eg; dried fish or shrimp, for those that like that sort of thing) are added, and the whole heap is left to mature.

It's really good, if you like highly seasoned condiments and pickles, although when consumed in large quantities will likely result in an internal purge.

My real question is: how safe will the salted, fermented, seasoned kimchi be without the usual disinfectant/MicroDyn wash?

I'll be keeping you posted on this, but I do plan to taste it gingerly.

Buen provecho,
Anonimo

caldwelld

Jan 6, 2007, 8:34 AM

Post #2 of 14 (1999 views)

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Re: [Anonimo] Making Kimchi or Sauerkraut in Mexico

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I personally would not worry about just plunking the cabbage into the process washing with tap water or using tap water for the process. I am sure the fermentation will take care of the bad bugs if any. I would be interested in the most successful recipe you find for Kimchi if you have the URL handy. Great stuff!
dondon

esperanza

Jan 6, 2007, 9:16 AM

Post #3 of 14 (1995 views)

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Re: [Anonimo] Making Kimchi or Sauerkraut in Mexico

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My vegetable-soaking days were over several years ago, when I bought a plastic-wrapped head of lettuce at a tianguis near me. The logo on the wrapper said, Grown in Mexico for sale in the United States. Those words made me think: if I bought this lettuce in the States, I'd wash it in tap water and make a salad. No soaking. It was a minor epiphany, here on the Feast of Epiphany.

The only time I soak vegetables now is for raw use when company is coming to eat. For myself, I don't bother. Ill effects? None. Would I recommend it as a general rule for you? No.

But for kimchi...what dondon said. And please do post the recipe for us!

http://www.mexicocooks.typepad.com

Anonimo

Jan 6, 2007, 10:36 AM

Post #4 of 14 (1988 views)

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Re: [caldwelld] Making Kimchi or Sauerkraut in Mexico

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This is the one I'm working with http://www.recipezaar.com/130619, but I've never tried it before. Some of the process is a bit different, like pouring cold water over the raw, salted cabbage in the early stages.
I'll be adding my own extra condiments.
All generalities are suspect, including this one.

Saludos,
Anonimo

sfmacaws

Jan 6, 2007, 11:17 AM

Post #5 of 14 (1982 views)

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Re: [esperanza] Making Kimchi or Sauerkraut in Mexico

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hmmm.... I went the other direction. I soak all produce bought in the US now as well. I don't soak things that will be cooked a long time but I wash them all in a chlorine solution, including potatoes and carrots before peeling.

For the cabbage though, I'd soak it for a half hour in clean water or water with a little vinegar in it, then throw away the outer leaves.

Jonna - Mérida, Yucatán

thriftqueen

Jan 6, 2007, 1:09 PM

Post #6 of 14 (1971 views)

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Re: [Anonimo] Making Kimchi or Sauerkraut in Mexico

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I have never used a sanitizing product. Lettuce, cabbage and so forth gets washed in the safe water from a garafon. Why not just buy an extra jug of water to wash it in?

Anonimo

Jan 6, 2007, 4:15 PM

Post #7 of 14 (1952 views)

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Re: [esperanza] Making Kimchi or Sauerkraut in Mexico

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So far, the situation looks grim. I see a reeking mess in our fridge in the near future.

Don't trust Internet recipes from untested sources!
GAAAAHHH!!!
All generalities are suspect, including this one.

Saludos,
Anonimo

Ed and Fran

Jan 6, 2007, 4:30 PM

Post #8 of 14 (1949 views)

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Re: [Anonimo] Making Kimchi or Sauerkraut in Mexico

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I see a reeking mess in our fridge in the near future.

From my friends who have worked in Korea, I got the impression that that was how kimchi smells and tastes..........

Ron Pickering W3FJW

Jan 6, 2007, 4:49 PM

Post #9 of 14 (1945 views)

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Re: [Anonimo] Making Kimchi or Sauerkraut in Mexico

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That's normal for kimchee. Wait a while longer. That stuff should never pass between anyones lips..... Or be ingested any other way either. IMHO
Getting older and still not down here.

sfmacaws

Jan 6, 2007, 6:57 PM

Post #10 of 14 (1932 views)

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Re: [Ron Pickering W3FJW] Making Kimchi or Sauerkraut in Mexico

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Yeah, I feel that way too Ron. I had a partner, huge guy with black belts in anything asian that taught you how to kill someone and he was also into weird health regimes. If you've never sat for long periods in an enclosed space with someone who snacks on Kimchee, you haven't really experienced it. The after effects are not great either.

Jonna - Mérida, Yucatán

(This post was edited by sfmacaws on Jan 6, 2007, 6:58 PM)

Ron Pickering W3FJW

Jan 6, 2007, 7:49 PM

Post #11 of 14 (1924 views)

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Re: [sfmacaws] Making Kimchi or Sauerkraut in Mexico

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It would take me six weeks before I'd go near anyone who ate it. Had a buddy with a Korean wife whom I just finally had to stop playing pool with. Shame! He was a nice guy too, but just couldn't get past that aroma.....

I was thinking of getting something for dinner, but after remembering this, I think I'll wait an hour or two.
Getting older and still not down here.

(This post was edited by Ron Pickering W3FJW on Jan 6, 2007, 7:52 PM)

caldwelld

Jan 7, 2007, 7:50 AM

Post #12 of 14 (1905 views)

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Re: [Ron Pickering W3FJW] Making Kimchi or Sauerkraut in Mexico

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That nice odor that Korean men often carry around with them is not from the kimchi. It is from the garlic that is eaten with the kimchi much as we would eat peanuts with beer. I used to travel to Korea quite often years ago and was always entertained royally by Korean business people. My wife would not sleep in the same room with me for a week after I returned.
dondon

Bubba

Jan 7, 2007, 10:53 AM

Post #13 of 14 (1891 views)

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Re: [caldwelld] Making Kimchi or Sauerkraut in Mexico

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Kimchi stinks, its part of its "charm". My husband once forgot a jar in my company car and the jar exploded. What a mess. I never was able to ged ridd off the smell and it sure pissed off my boss! One good thing I did not have to pick him up at the airport anymore.

(This post was edited by Bubba on Jan 7, 2007, 5:25 PM)

Anonimo

Jan 8, 2007, 3:36 AM

Post #14 of 14 (1859 views)

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Re: [Anonimo] Making Kimchi or Sauerkraut in Mexico

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It's been 3 days now, and I just sampled a bit of kimchi from the fridge. It's actually pretty fair; needs more chiles and more fermentation. Definitely more garlic, and some green onion is called for.
I just started salted a cut up, 1 pound, long, red radish. I'll see how that goes.

(As this topic is way off from "The Mexican Kitchen", I'm going to move it to Chowhound.com. Probably to the Home Cooking Forum. You are all welcome to read it there, but you'd need to register in order to post and comment.

Buen provecho,
Anonimo