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.

koko

--

Food is our common ground, a universal experience
James Beard

koko wrote in rec.food.cooking:

>
> 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.
>
> koko

In love! The little pot is cute too!



--

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...24/p-1278/pd-s
These are hotter yet:
https://www.penzeys.com/online-catal...24/p-1272/pd-s

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'.



--

On Sat, 12 Mar 2016 20:58:22 -0600, "cshenk" > wrote:

>koko wrote in rec.food.cooking:
>
>>
>> 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.
>>
>> koko
>
>In love! The little pot is cute too!

Thank you, I was so happy to find it.

koko

--

Food is our common ground, a universal experience
James Beard

On Sunday, March 13, 2016 at 8:02:19 AM UTC-6, Brooklyn1 wrote:
> 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...

Absolutely!

John Kuthe...

On Sunday, March 13, 2016 at 11:02:53 AM UTC-4, cshenk wrote:
> 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'.

It looked great. Sheldon and Kuthe should just be quiet when they
don't know what they're talking about. Still, that would be a
Usenet first, wouldn't it?

I bought some kkakdugi recently, and it was too mild. The last time
I tried to make it myself, I stank up the garage so badly that I
vowed never to make it again. Love the stuff to eat, but it's a
little too much while it's fermenting.

The mild stuff came from the big Korean grocery in town. I'll see
if the small, scary one has any better. It's nice, though, to be
able to go in and buy banchan when I want it.

Cindy Hamilton

On Mon, 14 Mar 2016 03:12:23 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, March 13, 2016 at 11:02:53 AM UTC-4, cshenk wrote:
>> 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'.
>
>It looked great. Sheldon and Kuthe should just be quiet when they
>don't know what they're talking about. Still, that would be a
>Usenet first, wouldn't it?

Reminds me of you saying that dying children are not such a big deal
because at least no education goes wasted.

--
Bruce

On Monday, March 14, 2016 at 6:18:48 AM UTC-4, Bruce wrote:
> On Mon, 14 Mar 2016 03:12:23 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, March 13, 2016 at 11:02:53 AM UTC-4, cshenk wrote:
> >> 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'.
> >
> >It looked great. Sheldon and Kuthe should just be quiet when they
> >don't know what they're talking about. Still, that would be a
> >Usenet first, wouldn't it?
>
> Reminds me of you saying that dying children are not such a big deal
> because at least no education goes wasted.

That's my opinion, and as such, cannot be wrong. The hotness of
Korean chiles compared to the pepper flakes that Sheldon is thinking
of can be verified by chemical analysis.

I think dying adults are as great of a concern as dying children. Why
should adults be of less concern?

Cindy Hamilton

On Mon, 14 Mar 2016 03:37:58 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, March 14, 2016 at 6:18:48 AM UTC-4, Bruce wrote:
>> On Mon, 14 Mar 2016 03:12:23 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, March 13, 2016 at 11:02:53 AM UTC-4, cshenk wrote:

>> >> 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'.
>> >
>> >It looked great. Sheldon and Kuthe should just be quiet when they
>> >don't know what they're talking about. Still, that would be a
>> >Usenet first, wouldn't it?
>>
>> Reminds me of you saying that dying children are not such a big deal
>> because at least no education goes wasted.
>
>That's my opinion, and as such, cannot be wrong.

I'll think I'll stop here.

--
Bruce

On Monday, March 14, 2016 at 12:38:13 AM UTC-10, Cindy Hamilton wrote:
> On Monday, March 14, 2016 at 6:18:48 AM UTC-4, Bruce wrote:
> > On Mon, 14 Mar 2016 03:12:23 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > >On Sunday, March 13, 2016 at 11:02:53 AM UTC-4, cshenk wrote:
> > >> 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'.
> > >
> > >It looked great. Sheldon and Kuthe should just be quiet when they
> > >don't know what they're talking about. Still, that would be a
> > >Usenet first, wouldn't it?
> >
> > Reminds me of you saying that dying children are not such a big deal
> > because at least no education goes wasted.
>
> That's my opinion, and as such, cannot be wrong. The hotness of
> Korean chiles compared to the pepper flakes that Sheldon is thinking
> of can be verified by chemical analysis.

Korean chili pepper powder is pretty mild stuff. I'll use a half cup of it to make a small pot of chili. My guess is that it's pretty much the same stuff as paprika. I love the Korean pepper powder because of the color and it's relatively inexpensive so you can use a lot. It should be a deep blood red, not brown - that's pretty alarming.

>
> I think dying adults are as great of a concern as dying children. Why
> should adults be of less concern?

That's like saying an almost empty tube of toothpaste has the same value as a full one. I can't say how that could be true unless one views life and existence as being meaningless. Perhaps it is but that's a tough pill for most people to swallow.

>
> Cindy Hamilton