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Oct 13, 2006 10:56 AM

Making Kimchi: Has anyone used Dried Anaheim/New Mexico chilis? Grinding methods?

1) My local Asian market surprisingly doesn't carry the ground korean chili (variety unknown). Anaheim/New Mexican have a nice mild heat, and they are everywhere in Latino markets. What do you think?

2) Also curious if toasting before grinding is necessary or even wanted for kimchi.

3) Going to try to use the Kitchen Aid Meat Grinder to get shorn flakes instead of blender powder. Has anyone tried this?

4) I was gazing at the post hole digger the other day, and remembered all those little tops of kimchi pots sticking out of the ground in Korea. Has anyone buried it successfully?

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  1. I've made kimchee before, and if you want it to taste like kimchee, you'll need to get Korean chili powder. While you could technically make it with other kinds it just won't taste right. You might want to try finding it online.

    I just found this substitution in a recipe, but it kinda scares me "Korean chili powder is available from Asian specialty stores or may be replaced with 1 teaspoon each of cayenne pepper and sweet paprika for each teaspoon of chili powder".

    No need to bury it. It will still ferment just fine in the fridge. Koreans originally buried them because they didn't have any other methods available. Also, I've found that I preferred the fresher taste of new kimchi vs. a really long ferment, so there's another reason to keep an eye on it in the fridge.

    Good luck.

    1. i would agree that the korean pepper will prob get you closer to what we usually associate with kimchee, but cmon, any chile WILL work. anyway, i love kimchee and am entirely excited to hear how your work turns out. please let us now about ingredients and length of fermentation, etc.
      are you using vinegar? i think the use of vinegar is very much a modernday shortcut that should prob be avoided. oldskool recipes usually have no vinegar and no sugar for sure. theyre usually just cabbage (or any veg i guess), chile, salt, and maybe some fish sauve type liquid. any info is appreciated.

      by the way, my preferred brand is Sanja's. i can find it in most health food/small foodshops here in NYC. what do you like?

      1. I suggest that you wait until you have the correct pepper. Without it, your kimchi is just not going to turn out well. Here's a link to a souce online.

        And you don't need a kimchi refrigerator, unless you're making a huge quantity. Just put it in your regular refrigerator.

        Let us know how it turns out!

        1. One trick I learned while making it in the past is (since you don't want to put a lid on the container during fermentation) once your jar is full, fill a zip loc bag mostly full of water and nestle it in the mouth of the jar on top of everything. It'll keep the kimchi submerged, pretty much seal the top, but still let out air and pressure as the kimchi does its thing.

          1. I know the Korean pepper is hard to find*, but it really does make a difference, IMO. I would probably sub anchos and NOT roast them.

            I ferment mine in the basement, not in the fridge.

            * if you live anywhere close to Boston, they carry it at the Super 88.