Kimchee or ick-ee?

Discussion in 'Hobbies & Critters' started by cnycharles, Dec 24, 2016.

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  1. Jan 3, 2017 #21

    Happypaphy7

    Happypaphy7

    Happypaphy7

    Paphlover

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    Duh, I'm sorry.
    I get it. To re-establish the gut flora. :)
     
  2. Jan 3, 2017 #22

    cnycharles

    cnycharles

    cnycharles

    Peloric keiki

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  3. Jan 4, 2017 #23

    paphioboy

    paphioboy

    paphioboy

    hehehe...

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    We need a sample to taste before we pass judgement! :p I love kimchi... kimchi fried rice.. yum
     
  4. Jan 4, 2017 #24

    Heather

    Heather

    Heather

    Administrator Staff Member Admin Moderator

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    Yeah we eat a lot of fermented foods, kefir, kraut, Kimchi, kombucha...apparently all that start with k! Lol. Cultures for Health is a great company!
     
  5. Jan 4, 2017 #25

    cnycharles

    cnycharles

    cnycharles

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    ;) i'll mail you some
    I need to clean out my rice cooker bowl so i can make some rice, and mix together
    I might try making some kefir
     
  6. Jan 7, 2017 #26

    Marco

    Marco

    Marco

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    Kimchee is good...especially when its mixed with galbi or bulgogi and rice wrapped in a lettuce leaf..

    Whats even better is the spicy tofu soup mixed with seafood...I don't know what its called though.
     
  7. Jan 8, 2017 #27

    cnycharles

    cnycharles

    cnycharles

    Peloric keiki

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    Last night had some fresh rice mixed with kimchi, but not as kimchi fried rice. Recipes said I needed red chile paste so had to research that.... was a bit strong but pretty good

    Saw recipe for kimchi butter for steak and meat, have to make some of that!
     
  8. Jan 8, 2017 #28

    KyushuCalanthe

    KyushuCalanthe

    KyushuCalanthe

    Just call me Tom

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    Looks good Charles! When I Korea I enjoyed kimchi that was made with cucumbers in particular. Japanese kimchi tends to be sweeter and less spicy, but is great in soups and stir fries. For a real easy meal I stir fry cut up boneless chicken and kimchi and eat it as is - you could have it over rice it you need more calories.

    We have a boiled dish here called nabe that is essentially a big pot of boiling broth that you put almost anything into - meats, dumplings, mushrooms, seafood, tofu, and of course tons of veggies. You put stuff in just long enough to retrieve it to eat on the spot, so the pot sits on the dinner table on a portable gas stove. The various items can be eaten as is, or with a bit of other sauces like ponzu and hot garnishes, etc. ANYWAY, one of my favorite broth stocks for this is kimchi. Very nice to have a meal like this on cold winter days - in fact such meals are one of the mainstays here in winter.
     

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