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I'm still on a Korean food quest. I just bought my second jar of napa cabbage kimchi, after finishing my first jar in a little over two weeks, and I'll be back tomorrow to get a jar of ponytail (radish) kimchi. The guy at the Korean Market said that it's seasonal, and that they probably wouldn't have it for very long. Since I'd rather know what it tastes like, before I go through the expense, and effort, to make some; I have to get it, while the getting is good. I hope it's as tasty as it looks. I also bought a jar of marinade to make Korean BBQ; it's not high in carbs, and will go great with some country style pork ribs. It will also give me the chance to make some cauliflower rice to go with it. :-)
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 Comments
Sounds interesting! Let me know how it turns out, and maybe share a recipe.
My next upcoming venture will be low carb sushi, with caulirice. My biggest concern is getting the fish in this little no-name town. Any suggestions?
24 Oct 14 by member: TheKarenS
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I not bragging, but my neighbor is full blooded Korean... and he and his wife invite us over alot! Yum!
24 Oct 14 by member: ckworksalot
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About the fish; I've never made sushi before, though I love it, and wonder if the cauliflower rice would have the texture to hold together in homemade sushi. Fish for sushi should be fresh, and the best you can get your hands on, since you probably won't be cooking it. That's my only suggestion.
I know radish kimchi is good, I've just never had, nor heard of, ponytail kimchi until a few weeks ago. If you are interested, here's the website: www.maangchi.com. The recipes on the site are amazing, and most are preceeded by a video showing how to make them. :-)
24 Oct 14 by member: ShyGuy
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Thanks!
I can't remember the details now, but cream cheese was invloved in making the sushi caulirice sticky. I'll let you know. :)
24 Oct 14 by member: TheKarenS
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ckworksalot; I'm not mad at ya; when I was in the Army, many years ago, one of the NCO's in my platoon was married to a Korean woman, and they were kind enough to provide me with a jar of homemade kimchi from time to time. As you said,"Yum"! In fact, the kimchi I get, from the Korean market I go to, is freshly made, and delicious. :-)
24 Oct 14 by member: ShyGuy
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I went ahead and bought the ponytail kimchi and just tasted it, it's okay, but once it's gone I doubt if I'll ever buy any more; the napa cabbage kimchi is much better. :-[
25 Oct 14 by member: ShyGuy
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Glad you are having fun experimenting! But what really got me drooling is the pork ribs and cauliflower rice. DRATS - 2 more hours until lunch.
28 Oct 14 by member: BuffyBear
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Love kimchee and Korean BBQ. Jim is great at fixing all of that. Now that I have to watch salt as well as sugar, a lot of the oriental sauces are no longer good for me :( .
28 Oct 14 by member: Gigi39
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I've been dying to try kimchi, but as a vegetarians I haven't been able to find any I can eat. Have you had any good vegetarian kimchi? I just haven't had time to make my own, and since I've never tried it I won't know what it's supposed to taste like.
28 Oct 14 by member: Instantcrazy
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Even though I'm not salt sensitive, I try to watch my salt intake anyway, and having seen how kimchi is made, I try not to eat too much of it. About the vegetarian kimchi, check out the website, I mention above, I'm sure she has a purely vegetarian version in her recipe index. If not, I'm sure the non-vegetarian ingredients can be left out, and still have a pretty good kimchi. FYI; kimchi is just a spicy pickled vegetable, which is fermented, so it may be slightly sour, the older it gets. The type most people are familiar with is the napa cabbage kimchi.
29 Oct 14 by member: ShyGuy
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