Strangely enough, I’ve traveled to Korea and have several Korean relatives, so I might be able to be of some assistance to you! From what I can gather, hot sauce is not used in the actual recipe because the vinegar usually found in hot sauces ruins the fermentation process. Gochujang, which is a hot pepper paste, or other hot sauces are usually added just before eating. But I guess you could try using a pepper mash, or some sauce with little or no vinegar in it.

I agree w/Adam2, Kimchi is to be all natural or it will not cure, I myself
make my own Kimchi usually in the spring(needs 70+ degrees to do the
fermenting) the Korean Red Pepper that is used very easily could be
turned into a Pepper Sauce in a processor and very little water added.
It would not cause a conflict with the fermenting. Also SEA SALT! NO
IODIZED SALT. Don’t forget the Fish Oil.

By the I use: Sang Mi’s Classic Kimchi Recipe which I can copy and
send if you want to collect some different ways to make.
Tell Nick to give me your Email and I will furnish.
I spent 3 1/2 years eating in the Far East, that is where I become to
really like the stinking hot cabbage.

It’s definately a dish that takes a while to grow on you! Kinda like natto, or Vegemite.

HenryK on 4/4/2006 at 11:18 am said:

I agree w/Adam2, Kimchi is to be all natural or it will not cure, I myself
make my own Kimchi usually in the spring(needs 70+ degrees to do the
fermenting) the Korean Red Pepper that is used very easily could be
turned into a Pepper Sauce in a processor and very little water added.
It would not cause a conflict with the fermenting. Also SEA SALT! NO
IODIZED SALT. Don’t forget the Fish Oil.

I usually use a low grade nuoc-mom (sp?). I find the Vietnamese fish sauces work extremely well. I use the low grade ones, because I want the little fishy bits, not just the clear liquid, it tends to add a lot more in the way of flavor (oh yeah, and nutrition…Did I say that?)

I always thought Kimchi was something I would never try. I have no clue as to the taste or even what you eat it with! haha Shows how familiar I am with it. Fermented things can taste pretty good though…

Adam2 on 4/4/2006 at 11:28 am said:

It’s definately a dish that takes a while to grow on you! Kinda like natto, or Vegemite.

I’ve been to Seoul a few times and I tried the Kimchi. A2 and HK are right about the process above. In Korea it is often buried in the ground in dark brown pots made from cow or ox manure (fired in a kiln to firm up of course) in order to ferment.

It is an unusual dish and does take plenty of getting used to. And I’ve not gotten used to natto either. Slimy, sticky beans (you have to see it to believe it) are made no better by being in an exotic Japanese locale, unfortuantely. Now Sake on the other hand…..:)

I love Kimchi! I was stationed in Korea for a year, and got to liking the stuff. Its just like saurkraut is in Germany, where I was also stationed in that the Kimchi varys on who and how its made. Peasant style Kimchi is made a thousand different ways as is stuff from markets and restaurants etc….. You can eat Kimchi a hundred times in Korea and it might never taste the same. I like the peasant varieties I tasted in smaller towns and towns in farming communities. I found it to be more robust and spicier to conflict the “old style” fermenting process. Good as a side or a condiment, there is nothing like a good spicy Kimchi.

Cheffy on 4/4/2006 at 6:21 pm said:

I love Kimchi! I was stationed in Korea for a year, and got to liking the stuff. Its just like saurkraut is in Germany, where I was also stationed in that the Kimchi varys on who and how its made. Peasant style Kimchi is made a thousand different ways as is stuff from markets and restaurants etc….. You can eat Kimchi a hundred times in Korea and it might never taste the same. I like the peasant varieties I tasted in smaller towns and towns in farming communities. I found it to be more robust and spicier to conflict the “old style” fermenting process. Good as a side or a condiment, there is nothing like a good spicy Kimchi.

Where were you in Germany Cheffy? I lived in Stuttgart for 5 years as a kid! Germany ROCKS!

Hi, I’m the person who sent in the letter…if anyone has kimchi recipes or hints on this above and beyond the excellent info posted in the comments, please feel free to drop me an email.

loco luna brian on 4/4/2006 at 6:41 pm said:

Where were you in Germany Cheffy? I lived in Stuttgart for 5 years as a kid! Germany ROCKS!

I was stationed in Baumholder for 2 years. I’ve been to Stuttgart more than a few times, problem is I don’t remember much! Too many beers. I love Germany and have gone back twice since. Love the food, the people and of course the beer!!

I’m right there with ya Cheffy! I’d love to hit Octoberfest in Munich again. I spent a few (semi:) memorable nights in Berlin a few years back. Can’t wait to go again.