Mr.T's Kimchi Recipe

Discussion in 'Veggies' started by dougmays, Jun 16, 2013.

  1. dougmays

    dougmays Limited Mod Group Lead

    So i played a little copycat from Mr T's post and took a stab at this homemade Kimchi, it was delicious!

    Here is the original post http://www.smokingmeatforums.com/t/140989/kimchi-quick-hot-pickled

    I altered mine a little bit, i added half a large red onion so i went a little heavier on the ingredients

    - 2 TBS red wine vinegar

    - 1 clove of garlic minced

    - 2 tsp sesame oil

    - 1 whole cuc.

    - 1/2 large red onion finely sliced

    - 1 giant Thai chili from my garden minced

    - 1 tsp sugar

    - 2 tsp Kosher salt (didn't have pickling salt)

    super thinly sliced the cucs on my new mandolin (this thing is great!), halved and thinly sliced the onion. Into a mixing bowl and tossed with salt for 20 mins. Then added the rest of the ingredients and let sit and mellow for about 15mins.

    Then ate it up with a left over steak i made the other night! I will definitely become a usual goto for a side!


    All into the bowl!


    My own variation of the redneck pickle press! haha


    after 20 mins, then rinsed in a strainer to get the salt off


    All plated up!

     
    Last edited: Jun 16, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks delish!  I am going to have to make that soon!

    Kat
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    looks good to me.....   Dave
     
  4. reinhard

    reinhard Master of the Pit OTBS Member

    I realy like the addition of the onions and the Thai pepper.  How was the heat? The only reason i'm asking is i dont see any red as far as peppers or are they even red? Love your idea of a "press" also LOL. Reinhard
     
  5. dougmays

    dougmays Limited Mod Group Lead

    The Thai chilli really packs a punch so i only used one and minced it up finely...so you dont see alot and it didnt add to much heat. Next time i might do 2-3. i let it sit in the vinegar and oil combo for a little bit hoping to spread the heat and flavor. 
     
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!  Putting this one on the "to do" list.

    Red
     
  7. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks Doug!! Reinhard
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looks like a nice refreshing side, Doug.

    Tom
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks like a great summer salad. Try adding a splash of Fish Sauce or 1/2 to 1" Anchovy Paste to the Dressing. It won't taste fishy but will have that something extra...JJ
     
  10. dougmays

    dougmays Limited Mod Group Lead

    that's a good idea! I usually dont keep that stuff on hand because of the smell but it does add a great saltiness to asian dishes! I really like the sesamo oil! Kimchi i've had at restaurants dont seem to have that and are a bit more sour. this is sweet and refreshing!
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    LOL...It can be Stinky. I use Golden Boy Brand...It is supposed to be one of the milder smelling brands. My crew laughs at the stuff I put a splash into. Meatloaf, Soups, Gravy, Salad Dressing, Sauces, Italian Pasta Dishes, just about everything but Cap'n Crunch!...JJ

    [​IMG]
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    That's a good and fast kimchi, very enjoyable to eat especially as the weather warms up. I added some of the fish sauce to mine along with some good old red radish for crispy crunch. Next time maybe some daikon in as well.....Willie
     

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