Kimchi hidden ingredient. Also maybe aging kimchi longer.

[EricKim]

Okay so according to the anime Toriko…kimchi can be made with cheese or some fat.

This fat absorbs the alcohol or something according to the cooking anime.

(I never saw the anime but you can read about everything in the wiki)

And sense I researched cabbage a lot it actually just popped up one day….

Somi decided maybe adding sesame oil to the kimchi…it’s been an idea for years but I don’t want to reinvent the wheel here.

Sesame oil is asian so I thought that would fit.

Next, I have had kimchi. I have gone directly to a Korean restaurant and just ordered kimchi.

Too spicy and not that sour really.

But , I mean this in the most polite respectful way possible. But maybe my kimchi just sucks compared to the ancient stuff they had buried in the backyard.

I’ve heard fermented peppers actually losing there heat when fermented.

Also an alcoholic smell coming from them as well.

Reminds me of what the inuit eskinmo do. They take fish and and caribou fat and bury it.

They don’t use salt or something so it stinks. But eventually turns acidic and spicy.

Wait…sounds familiar doesn’t it?

It’s what we just talked about!

The meat is called “high meat” look it up on YouTube.

It makes you very happy and high…

I tried it once but my meat must have been previously frozen because it didn’t turn acidic or spicy. Just aged to a bad smelling actually didn’t smell bad but it just never turned into acidic spicy chocolate like it was supposed to so I threw it out. Three months in the heat of the spring in the desert.

It was supposed to smell like alcohol when really old.

(Again, sounds familiar doesn’t it?)

Anyways what I’m saying is all the kimchi I’ve eaten was simply never “ready”.

So I’ve done more research and…yeah you can make really old kimchi and is good to eat.

I read somewhere that the heat mellows and it gets a strong umami(sp) taste to it.

They say the reason everyone is using such fresh kimchi is because the younger generations likes it less sour.

But even raw fish gets sour when you bury it.

The Japanese are burying fresh fish and describe the taste as sour. Look up funazushi a type of narezushi.

Yes, the original sushi.

It was described on YouTube as super acidic.

And some sites said a hint of a sake like aftertaste.

Some say a hint of wasabi.

Yes…it’s Japanese high meat.

But they use salt so it doesn’t stink the the inuit’s fish and high meat.

I don’t wanna make this post long so you get the point.

Aging the kimchi longer and maybe add some sesame oil?

Am I on the right track?
I’m thinking the same oil combined with the Korean red pepper would be like noagin.

Kimchi does means living gold and in the old alchemy text. Such as “the open entrance to the palace of the king”(pdf online)
it is said “common gold is dead but ours is living”

Now we have this Kim(gold metal) chi(life energy).

Ring any bells?

Is any of this making sense? Should I add sesame oil to the kimchi.

How long to age it. A month in this 100 degree weather should do.the trick?

I don’t want to get botulism from the oil maybe I should emulsify it first like with sunflower lenthin or just an egg yolk.

Then mix it with the brine.

And how much bamboo salt to add?

[Author]

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