Bento-ing from: Colonial Beach › Virginia › USA
Joined: 23 Sep 2009
User offline. Last seen 8 years 27 weeks ago.

Long Time no see!

I made kimchee sunday. But i have run into a few questions. How spicey is kimchee supose to be? I tried my kimchee today, two days after being made, and it is way way way over spicey. Dad loves spicey food, but my mouth burns after each nibble. Anyway you can tune it down after it's already made?



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Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 5 years 37 weeks ago.
Re: Kimchee

Don't know about toning it down after it's made - unless you make some more that's not spicy at all and mix them together. It's supposed to be as spicy as you want it to be.



My blog is Food and Shoes

Bento-ing from: Bloomington › Indiana › USA
Joined: 28 May 2009
User offline. Last seen 6 years 31 weeks ago.
Re: Kimchee

I also made some kimchee and once it was ready it was head-explodingly hot! It's your preference how spicy you want to make it... but it probably takes some trial and error to figure out how spicy it will be in the end. I subbed ingredients in mine that I didn't realize would make such a huge difference in the heat level.

But, I looked all over for suggestions on how to salvage it and the 2 answers I got were:
1. prepare more cabbage/veggies, mix it in and re-ferment
2. don't eat it by itself

I took the 2nd route because for some reason cabbage is really expensive here?!?! I chopped it up and mixed it into fried rice, used it as a marinade for chicken, mixed it into eggs for omelets and stirred it into plain rice.

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