This article originally appeared on http://www.justbento.com.
Practical and fun bento box tips and ideas, healthy bento recipes from Japan and the world. Brought to you by Makiko Itoh of Just Hungry.
Kimchee
posted by AnimalFarm2006 on Mon, 2010-05-24 21:28
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?
Thanks,
Cara
____________________________________
Me Love Bento!
New forum activity since your last visit
| Title | Author | Answers | Last Post |
|---|---|---|---|
| IMPORTANT: If you have a blog on JustBento... | maki | 1 | 2 weeks 2 days ago |
| Kakigori - Japanese shaved ice | Loretta | 6 | 2 weeks 5 days ago |
| Help me through the cauliflower glut | Loretta | 24 | 3 weeks 4 days ago |
| What should I bring back from Japan? | Awfulknitter | 5 | 4 weeks 17 hours ago |
| Wal-Mart has Lock And Lock | SewingDiva | 5 | 4 weeks 1 day ago |
Join the Just Bento flickr pool
Join the Bento Gear flickr pool
Recently commented articles
- A beautiful Mother's Day bento (2 comments)
Active forum topics
- IMPORTANT: If you have a blog on JustBento...
- Kakigori - Japanese shaved ice
- Help me through the cauliflower glut
- What should I bring back from Japan?
- Wal-Mart has Lock And Lock
- Japanese bread recipes
- The fake Japanese/Asian restaurant Hall of Shame
- Marinated Garlic Cloves
- Line-drying Clothes
- Homemade natto?
Recent articles
- Just Hungry, Japanese food and more
- Hungry For Words: My language blog (mostly Japanese)
- Maki's personal site
Subscribe to Just Bento
Subscribe to Just Bento - a healthy meal in a box: great bento recipes, tips, and more
Or...subscribe by email:
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.
Bronwyn
My blog is Food and Shoes
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.
Post new comment