Nice job there DS....glad to see u got off work & cranked out a batch. And, you're right, very tasty stuff. After a few hours in the fridge with the addition of a shake or two of crushed red pepper and a splash of fish juice it was delish. Have some kim chi virgins at the vets club I hit for social hour so will be bringing some in for taste tests and maybe a few converts. This comes together really quick....ez to do more at a moments notice. Thanks again TomI DON'T NEED NO STINKIN PICKLE PRESS!!
Thanks for the recipe Tom. Followed it to the T and it is spot on hot!
Tom, Give me a guesstimate on how much pressure is applied by that fancy pickle press.... 2# hammer on a salad plate type number...Yep, better get a patent on that baby.
Dave, I was actually able to measure it. 5Lbs. I'm thinking river rock.Tom, Give me a guesstimate on how much pressure is applied by that fancy pickle press.... 2# hammer on a salad plate type number...
Dave
Rienhard, If you and Chef Willie don't back off of the cucumbers, you will cause a spike in the price for the rest of us.Made some more of this wonderfull quick cuke kimchi the other day. This time i didn't realy let my unofficial press give proper time to do the squeeze but they turned out great anyw
I doubled the recipe using Korean hot pepper. since this pepper is not as hot as cayenne or red pepper flakes i used 3 tablesoons of the Korean stuff.
Three tabelspoons may seem like a lot of hot pepper but not with the Korean type [or my tastes LOL]. Still trying to find out what type of peppers they use for this. I also feel this type of pepper gives a much better taste as well. Reinhard
The possibility's are endless when it comes to kimchi. You will find it a very refreshing and healthy side. Depending on the ingredients, it can become not so quick.i'm going to try this today!