Brooklyn1 wrote in rec.food.cooking:

> koko wrote:
> >
> > I was happily making kimchi in canning jars until I ran across this
> > beautiful kimchi pot.
> > http://www.kokoscornerblog.com/mycor...imchi-pot.html
> > or
> > http://tinyurl.com/j8ecjx5
> >
> > I couldn't wait to start my next batch of kimchi
> > Here's what I did.
> > http://www.kokoscornerblog.com/mycor...sy-kimchi.html
> > or
> > http://tinyurl.com/j6zygwh
> >
> > This is so addictive. I keep it on hand and use it like some people
> > use salsa.
>
> A very nice pot but it doesn't look large enough to hold 10 pounds of
> cabbage plus all the other ingredients in your recipe, perhaps you
> need a second pot, and with that low profile they look to be stackable
> in the fridge. Another comment, 2 1/2 cups of hot red pepper flakes
> is an awful lot, seems like overkill or your flakes are not very hot.
> If you want real heat I'd suggest using fresh hot peppers or whole
> dried peppers... some of the tiny Asian peppers are extremely hot and
> only a few should satisfy any chili head, any Asian market should have
> them fresh and dried... Penseys has dried, these are very hot:
> https://www.penzeys.com/online-catal...eppers/c-24/p-
> 1278/pd-s These are hotter yet:
> https://www.penzeys.com/online-catal...24/p-1272/pd-s

Smile, you had to read the blog. She has a larger plastic container
that holds the bulk fresh in the fridge and she uses the little one to
pull out a smaller portion to properly ferment.

The kind of pepper she's apparently using from the pictures is a flaked
korean one. It will look almost a little glossy and is a larger
crumble. It's actually sold in 3-10lb bags but I found a smaller one.

http://s1134.photobucket.com/user/cs...F3005.jpg.html
?sort=3&o=3

It has a deeper sort of flavor. The purpose of kimchee is flavor, not
just 'hotness'.



--