Comments on: ZenKimchi Signature Kimchi (Baechu Kimchi 배추 김치)

By: 10 Ways to Survive a Korean Winter | ZenKimchi Korean Food Journal

10 Ways to Survive a Korean Winter | ZenKimchi Korean Food Journal — Tue, 25 Oct 2011 06:59:35 +0000

[...] they are back home on the Gulf coast, but they are brinier and cheaper. I love getting them in my kimchi, as side dishes, in bossam. I make my own luxury moments by cooking them in lots of butter, [...]

By: Korean cooking

Korean cooking — Tue, 10 Jun 2008 05:01:40 +0000

I wonder how if you put oysters in your Kimchi, they don’t go bad for a while… or do they ever go bad?

By: The Journal is Two Years Old — ZenKimchi Korean Food Journal

The Journal is Two Years Old — ZenKimchi Korean Food Journal — Wed, 24 Oct 2007 14:09:36 +0000

[...] with Homemade Mock Ricotta Cheese and Macerated Strawberries, my Christmas French Onion Soup, my Chili that breaks all the purists’ rules, classic German Bier und Wurst, stovetop Popcorn, Fried [...]

By: The Journal is Two Years Old — ZenKimchi Korean Food Journal

The Journal is Two Years Old — ZenKimchi Korean Food Journal — Wed, 24 Oct 2007 13:57:52 +0000

[...] style of The Amateur Gourmet and got featured on his site. I later experimented at home and made a damn fine kimchi using the flavors I liked the most (Korean pears, fresh oysters, lots of brined shrimp). Maryeats [...]

By: Guilty Carnivore · Kimchi

Guilty Carnivore · Kimchi — Sun, 22 Apr 2007 22:27:40 +0000

[...] kimchi technique is slightly modified from a more traditional approach (as described on Zenkimchi’s excellent post), though I do use this technique as a [...]

By: ZenKimchi

ZenKimchi — Sat, 23 Dec 2006 20:08:00 +0000

My initial guess would be YES. I think it will be extremely spicy. If you do it, tell me how it turns out.

By: Anonymous

Anonymous — Sat, 23 Dec 2006 19:36:00 +0000

Can you use sambal oelek as the base for the yangyam?

By: Sandra

Sandra — Sun, 10 Dec 2006 05:14:00 +0000

Very impressive! I just linked to this post since I recently acquired a gigantic tub o’ kimchi that I blogged about.

How long can I keep kimchi around? Is it OK to keep eating it as long as it tastes good? I have way too much and I’ll never use all of it.

By: My Marrakech

My Marrakech — Sun, 10 Dec 2006 02:32:00 +0000

I had NO IDEA that kimchi was so complicated. I feel like it is too daunting for me to try to make even though I love it. Really a pity b/c there just isn’t too much kimchi (any?) here in Morocco. Sigh.

By: Gdog

Gdog — Fri, 08 Dec 2006 20:42:00 +0000

Awesome post!! Probably one of my favorites. My mouth is watering just thinking about kimchi. I’m going to have some with my lunch. I’ve been addicted to jay-yook-dok-bab delivery lately!