Go to the Recipe: The Fastest Way to Make Funky, Spicy, Flavor-Packed Kimchi
You guys are the best.
Dang. I have to try this. The whipping siphon class says that you can halve the ingredients for use in a one pint (half liter) siphon, but still use the same number of chargers. Any explosion or leak risk there?
Would it be possible to use cooked chicken or some other protein in place of the oysters and shrimp? Or just omit those two ingredients entirely?
Any idea how this compares to the traditional version on health benefits ie are there any in the quick version?
This is awesome! If i was going to try the same recipe using traditional fermentation techniques (if I was not in a rush and wanted the "fizz" to last longer than an hour), would I need to make any changes? And how long would it need to ferment?
That is so friggen cool, love it Nick!!!! (Especially since I knew it was in the works)
Can we use Lactic Acid in fluid form?
Will this stand as a marinade to impart flavour to fish?
Traditionally the oysters are optional but the shrimp are always used. I wouldn't recommend cooked chicken, the seafood is really more a flavour and pungency component -- chicken ain't gonna bring it. Kenji at Serious Eats substitutes red miso for the seafood in the vegan kimchi recipe over there - http://www.seriouseats.com/2012/01/vegan-kimchi-as-good-as-the-real-thing.html
Great to see more ethnic food on here (as half-Korean myself I'm only half-biased). The preamble framed it perfectly too -- we don't come to Chefsteps for 'authentic' or traditional -- we come for a little unorthodox thinking of how to create great flavour! Brilliant work guys!
I'd like to know that too, but I presume there is negligible bacterial action and some of the naturally-occurring bacteria might even be challenged by the sudden rise in acidity from the lactic acid. I wonder though whether the siphon might be a good container for the fermented variety. Just use the CO2 to clear the headspace (add then release) then just leave the canister for a week or so. It seems like a neat anaerobic environment and the canister should hold up to pressure from the fermentation?
I've used two cartridges in my 1/2 litre siphon for years. No problems.
Miso as a replacement for shellfish is a pretty smart thing.
A Korean woman i used to know told me You want it to ferment at least two weeks.
Awesome! I'll give that a try, thanks!
I'd suggest doing Sous-vide fermentation. this is widely used at Momofuku Labs and Noma labs as well. simply pack all ingredients in a sous-vide bag, extract air and allow it to mature for a couple weeks. Efficient, clean and taste like the traditional one. Also you allow bacteria to develop properly and do their work.
I shall try this method and compare with a traditional Kimchi, As a dedicated expert in fermentos this method lack the proper development of Lactic Acid Bacteria, these impart acidity and tanginess, but across the course of several weeks they also process the ingredients, breaking them and generating strong flavor compounds.
This is a good and practical way to create a dish in an hour or so, but in my view it won't match the traditional flavor. Nevertheless I'd be glad to be mistaken and find a fast way to obtain all that flavor.
Compared to previous videos, Chef Nick has undergone some major delivery style changes. At points he overdoes it, but you can really feel the enthusiasm he has. He really makes you want to go cook. Keep it up, Nick.
Seems a bit counter productive to store in canister. May limit fermentation, and I would worry about how the gas being released would affect the canister. Also good luck ever getting the smell out. May be best to just go at it with a mason jar.
Also I just did this recipe with canned anchovies, some gochujang, the suggested miso. I even used tartaric acid rather than lactic. It turned out delicious.
Well the addition of Lactic Acid is probably to compensate. When I tried it it did come out tangy and sour, but it probably will not be quite as good as traditional kimchi. But for the hour it took? It was incredibly worth it. It was pretty dang close to some of the best kimchi I have had.
Just tried this with a few substitutions for allergies (if you have a shellfish allergy, canned anchovies, some gochuchang, and a bit of miso worked great for me). It still turned out awesome! I can't wait to use this to experiment with different veggies and fruits. I hear pineapple kimchi is delicious.
Most important question, will this 'funk' up my siphon? Despite being stainless steel, there are still silicone, plastic and other parts that retain odors and I worry I'll never get the taste successfully cleaned out. Any suggestions/feedback?
Hey guys,
Does anyone know which microplane grater Nick is using in the video? I like the fact that it is very minimalistic. I have one of the microphones with the black handles. It works good but is rusting where the blade meets the handle. I only rinse this, so water must somehow be getting trapped back there. Thanks Chefsteps for the recipe. I'll have to add it to my list of one's to try . It would be interesting to feed this to my Korean friends without giving them any information on how long it took to make.
For a handle-less variety:
http://amzn.com/B00004S7V7
Microplanes were initially for woodworking (called rasps), you can occasionally find a nice design in a hardware section. But I'd stick to the above making sure it is food safe and easily cleanable.
Thanks a lot!
Yeah, I have the same question. Anybody tried that?
Can you use this technique for sauerkraut as wel?
It's also a fermenting process of (white) cabbage as is kimchi.
I'm planning to make this one for a catering service, and I'll use a 20 liter beer tank, and a CO2 tank as well. What do you think about the oysters: are they absolutely necesary? What could I replace them with?
Can I use NO2 instead of CO2?
Just came to the comments with the same question- anyone know?
I have a 1 liter, and when I make a small batch only use 1 charge for whipcream- works. (Typically 6 ounces of cream used with 1 charge.)
The shrimp used here look more like the jarred, salted shrimp as opposed to dried. If they indeed are dried, what should I look for? Many brands I find still have the shells on.
go to time marker 1:04. those little dried things he's removing from the bowl and putting into the pot are dried shrimp. What time marker are you looking at in which they appear canned? If you can get them shelled, that would probably be ideal, but if they are only available with the shell on, I wouldn't worry much about it, that'll just add an extra crunch.
You can, but that will not give you the carbonated fizz associated with kim chi.
You definitely don't need oysters - they just add a nice level of complexity to the kimchi. That said, for the amount you're talking about, this method seems like a lot more work than just fermenting it for a week or so ahead of time.
how long can i keep the kimchi?
i used fresh oysters..
3 days?
1 week?
...
Has anyone used a siphon & lactic acid to make pickles?
Can you scale this up and make kimchi in a 11.35 L. Corny Keg? If so at what psi?
now, you're talking
i've used whey and lactobacillus plantarum
can you link something for this idea?
Has anyone used liquid Lactic acid? I have an 88% solution I use from brewing beer. Does anyone have some thoughts on how much liquid would equate to the 4g powder used in this recipe?
Thanks. I was just looking for an alternative due to shellfish allergy.
My first thought as well. Wondering if Ill ever be able to use my siphon for anything else again.
Does anyone know whether there are any problems with longer term fermentation in a whipping siphon? I was thinking of trying to muck around with carbonic maceration of fruits to produce a low alcohol concoction, but have read that the process produces a lot of heat (we're talking over a period of up to two weeks, I think?). Anyone have any thoughts?
Is there any chemical need for cabbage? Other than crunch and body, is cabbage necessary? The reason I ask is I had a mushroom kim chee during a temple stay in Korea, never seen anything like it before or since and it was DEEELish. Given this recipe I'm emboldened to try it
Not sure about how adding lactic acid effects everything, but this is just a recipe for fresh oyster kimchi (굴 겉절이) made to taste sour and fizzy. I’ve been making fresh kimchi for years, and it doesn’t need to be sour and fermented to be considered kimchi (seems to be a common misconception). If we can’t finish it in a week, it eventually ferments, and we enjoy it a month or two later as fermented kimchi (굴 김치)
Zero points! The fermenting process they skip here, ads so muchmore flavour, than simply adding co2 and flavoring with lactic acid.
We are all about giving you some options Andreas, this is just a quick and simple hack to "fake" it. Here is our method for making some with lacto fermentation. Just made a 20# batch last month and its great. https://www.chefsteps.com/activities/how-to-make-kimchi-at-home
help us out here. recipe on the website as well as the inset caption on the video both indicate to use Korean red pepper flakes, but the shopping cart link takes us to a one pound bag of Korean Red Pepper Fine Type Powder. (note "fine powder") I tend to get literal with a recipe at least the first time around, so which one is it? does it matter? In the video, the finished product looks like more of a powder, no obvious specks of red "flake." can hardly wait to try this, alreeady ordered lactic acid...that 1-liter syphon is a bit of a splurge but if the kimchi is that good...
