Thanks for the recipe. I will copy it to a new Word doc and save it to my cookbook. It sounds like something I might would like.
Is the chili paste an asian chili paste? Or would a Tex/Mex version work?
Now to find a source for gallon glass jars.
Thanks
I use 1 gallon glass pickle jars from the supermarket. The same cap will work if it seals normally.
Is the chili paste an asian chili paste? Or would a Tex/Mex version work?
I've used kimchee base, which is a mild chili paste. I've used home-grown ground tabasco peppers as a paste, and I've used Thai curry paste. It all depends on your personal tastes. The Thai curry paste is hot, and the tabasco pepper paste is REAL HOT. I share my kimchee with my neighbors and they like the milder tasting kimchee.
Some kimchee is very garlic, some is very fish, some is very fire. So, a Tex/Mex version might be very do-able. I Love kimchee. I absolutely love it.
All this kimchi talk made me think (especially since it was a gorgeous day) I needed to make a trip to Tim’s Asian market.
Thursday is the day they get their veggies in from Houston, and baked goods from the Filipino Bakery. I bought some of those big beautiful steamed buns-siopao- and discovered they have a fabulous pork filling inside.
I got more gochujang-hot pepper paste, and dangmyeon- sweet potato starch noodles, and some toy choi, since I let all mine bolt. I also bought one of those things with five sharp blades for slicing scallions lengthwise. It looks like you could really hurt yourself with it..
I also went to Restaurant Depot, and bought some Asian Cooking stuff there..Oh, and I bought 25 lbs of those big “juicer” carrots..I will be making lots of carrot noodles with my triblade slicer/zoodler thingie.