• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Kimchi

[heart_this] · Mar 1, 2008 · 77 Comments

Kimchi

Over the past few months I have been trying some Korean cuisine. One thing that keeps coming up in my exploration of Korean cuisine is kimchi. Kimchi is fermented raw vegetables. One of the most common forms of kimchi is made with cabbage and chili. Up until now I have been buying my kimchi in little jars from the store but it was a bit expensive. I have seen several posts about how to make your own kimchi that sounded pretty easy. I decided to try making my own kimchi.
Making your own kimchi turned out to be really easy. There was only a few minutes of work and a lot of waiting. I let my kimchi ferment for about 2 weeks before trying it. I did a side by side comparison with what was left of my store bought kimchi and my homemade kimchi. I liked mine a lot better than the store bought one. It had a lot more flavour and it was more balanced. Given that kimchi only gets better with age I will have to see how it is in a few more weeks. I should get started on another batch as well. I wish I had a bit more room in my fridge…
Making kimchi requires fish sauce which you should be able to find in the Asian section of your local grocery store. Kimchi also requires gochugaru which is Korean chili flakes. You should be able to find big bags of the gochugaru at your local Asian grocery store. Gochugaru is not quite as hot as red pepper flakes and is a little sweet and all round very good. It is used in many Korean dishes.

Kimchi

Kimchi

Prep Time: 40 hours Total Time: 40 hours Servings: 15
ingredients
  • 1 medium napa cabbage (about 2-3 pounds)
  • 1/2 cup salt
  • 1 bunch green onions (sliced into 1 inch pieces)
  • 4 cloves garlic (chopped)
  • 1 inch ginger (grated)
  • 1 cup gochugaru (Korean red chili flakes)
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
directions
  1. Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.
  2. Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted.
  3. Let the cabbage sit in the salt for a few hours.
  4. Rinse the salt from the cabbage.
  5. Mix the cabbage, green onions, garlic, ginger, gochugaru and fish sauce in the large bowl.
  6. Place the cabbage mixture into a sealable container leaves a couple of inches at the top.
  7. Seal the container and let ferment at room temperature for 2-3 days.
  8. Place the container in the fridge and let ferment for a couple more days.
Use in:
Kimchi Bokkeumbap (Kimchi Fried Rice)
Bibim Guksu (Soba and Kimchi Salad)
Kimchi Jjigae (Pork and Kimchi Stew)
Kimchi Quesadillas
Zucchini and Kimchi Quinoa Salad
Zucchini and Kimchi Quiche with a Brown Rice Crust
Kimchi, Bacon and Shiitake Mushroom Pizza
Kimchi Grilled Cheese Sandwich with Gochujang Ketchup for Dipping
Corned Beef, Cabbage and Kimchi Burrito
Kimchi Reuben Sandwich
Buta Kimchi Donburi
Kimchi Pajeon (Kimchi Pancake or Pizza)
Kimchi, Bacon and Shiitake Mushroom Omelette
Kimchi Dip
Kimchi Egg Salad Sandwich
Kimchi Chicken Salad Sandwich
Kimchi Sweet Potato Salad

Similar Recipes:
Kimchi Version 2.0
Bean Sprout Kimchi
Pear Kimchi

Take a look at the Weekend Herb Blogging roundup at Kochtopf.

Condiment, Food, Korean, Recipe, Side Dish, Vegetable, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Anonymous says

    March 1, 2008 at 8:53 pm

    That looks like the real thing. Well done!
    I love Korean food, kimchi with Korean BBQ, bibimbap and a chilled beer- I’m in heaven!
    Yes I’m low maintenance like that. Haha.

    Reply
  2. Chuck says

    March 1, 2008 at 9:59 pm

    Man, I love cabbage and I love kimchi, but I’ve never thought about making it myself. Thanks for the recipe and inspiration!

    Reply
  3. Jaime says

    March 1, 2008 at 10:04 pm

    how cool that you made your own kimchi!

    Reply
  4. Greg says

    March 1, 2008 at 11:23 pm

    Hey, your kimchi turned out great! Thanks for the link. Much appreciated. See, it is easy! You can ferment all kinds of things like this. If you can find the baby korean daikon, they make a kimchi out of that that is dynamite.

    Reply
  5. Coffee & Vanilla says

    March 2, 2008 at 12:11 am

    Sounds very interesting… in Polish cuisine we make sour cabbage and soured cucumbers… (my favourite after 3-4 days, when they half way ready and still crunchy).

    Have a nice weekend Kevin! 🙂

    Margot

    Reply
  6. Cindy. Lo. says

    March 2, 2008 at 12:25 am

    They look great!
    My friend is in Korea now, she just made some kimchi with her local friends,
    They have a saying in Korea (my friend told me this): If you can make good kimchi, you can be a good wife too!

    Reply
  7. Toni says

    March 2, 2008 at 2:28 am

    Kudos to you! It would never occur to me to make my own, though I love eating it!

    I’m almost embarrassed to tell you that I’ve tagged you. You can visit my blog to check out the “rules”.

    Reply
  8. katiez says

    March 2, 2008 at 10:58 am

    I’ve never tried making it but my older brother does and it;s wonderful… I think he actually buries it. That may be taking it too far…

    Reply
  9. Peabody says

    March 2, 2008 at 10:59 am

    One of the few foods that I refuse to eat. I am impressed that you made your own though.

    Reply
  10. Michelle says

    March 2, 2008 at 12:08 pm

    I would love to know more about you, so you’ve been tagged! – Greedy Gourmet

    Reply
  11. Peter M says

    March 2, 2008 at 12:21 pm

    It does look like the real McCoy…job well done and I do like me a side of kimchee.

    Reply
  12. manggy says

    March 2, 2008 at 12:41 pm

    Wow! Another authentic offering!
    I’m not a sour-food-loving guy, but I can always eat a mound o fkimchi with some bulgogi on the side… Got some? 😀

    Reply
  13. RecipeGirl says

    March 2, 2008 at 3:46 pm

    Wow, I’m so impressed!! Anthony Bourdain was talking about Kimchi on one of his No Reservations shows. Sounds like it was a great accomplishment!

    Reply
  14. mark says

    March 2, 2008 at 5:02 pm

    you could serve me a bowl of that with some of your french bread I’d be happy.

    Reply
  15. Julie says

    March 2, 2008 at 7:42 pm

    very cool.. I wanna try now! thanks for sharing.

    Reply
  16. cakewardrobe says

    March 2, 2008 at 10:13 pm

    I love homemade kimchi! But I get it like every 2-3 years 🙁 Knowing that it’s that easy, I must try for myself! It looks so yummy!

    Reply
  17. Helene says

    March 2, 2008 at 11:26 pm

    You’re right it looks so easy to make. I never experimented with kimchi before.

    Reply
  18. Nora B. says

    March 3, 2008 at 12:11 am

    That look so authentic, great job Kevin. I love kimchi, so thanks for the recipe. I discovered “Koren Town” in a part of the city by accident, and I crave for the bulgogi often.

    Reply
  19. Anonymous says

    March 3, 2008 at 1:17 am

    Hi there my name is Jeena and I have started a food recipe forum that I thought you would like to join here Click here for food recipe forum

    I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics. 🙂
    or see my main food recipe website Jeenas food recipe site

    Hope to see you soon

    Thanks

    Jeena x

    Reply
  20. Homecooked says

    March 3, 2008 at 7:59 am

    Wow…this looks really great and sounds interesting too.

    Reply
  21. sher says

    March 3, 2008 at 8:40 am

    Love this post. The picture is great–and I’ve thought of making my own kimchi, so this was very interesting to me.

    Reply
  22. tigerfish says

    March 3, 2008 at 10:26 am

    I learnt over a TV pgm here that kimchi is also known as mother’s love. Because, the traditional way of making kimchi, those korean ladies actually have to “stroke” each napa cabbage leave with the fermenting paste…yes, every stroke on it on a single leave. Does it remind you of Mother’s Love? 😀

    Reply
  23. Nilmandra says

    March 3, 2008 at 12:48 pm

    That looks great! And I trust it tasted good too. It sure sounds easier to make kimchi than I thought it would be. I would add some sliced or shredded daikon or carrots too. Thanks for posting that recipe. I might just be tempted to try my hand at it at some point 🙂

    Reply
  24. Astra Libris says

    March 3, 2008 at 6:05 pm

    Such a great, informative post! Your kimchi looks and sounds amazing… I’m so glad to learn about the Korean chili flakes, too!

    Reply
  25. DocChuck says

    March 3, 2008 at 8:28 pm

    My wife makes kimchi in the recreatiion area of our retirement village because I will NOT allow her to make or store it in our unit.

    The stench is too powerful.

    We do love her homemade kimchi, however, particularly her summertime mul (mool?) kimchi that she makes super hot and spicy.

    Reply
  26. Kalyn says

    March 4, 2008 at 3:51 am

    Wow, very impressive. I’ve eaten Kimchi, but only from a jar. I do like it though I haven’t heard of this type of Asian chili flakes, but they sound like something I would love. Is it anything like Aleppo pepper do you know?

    Reply
  27. Susan says

    March 4, 2008 at 12:11 pm

    I can taste that pickled heat from here! Love kimchi, but have never made it myself. Very well done, Kevin!

    Reply
  28. mycookinghut says

    March 4, 2008 at 9:11 pm

    wow… you made your own kimchi!! That’s nice. I should really try this once!

    Reply
  29. marye says

    March 5, 2008 at 5:37 am

    We cleared out the NCO club one night by opening a fresh, homemade crock of that stuff when we were int he military.
    LOL!

    Reply
  30. Kevin says

    March 6, 2008 at 11:52 am

    I have not had Aleppo pepper so I am not sure if it is similar. I will have to look for some to try.

    Reply
  31. manju says

    March 7, 2008 at 5:43 pm

    Wow, are you sure you’re not Korean? That kimchi looks awesome! I learned to make kimchi from my friend from Pusan. I used to make it regularly when kimchi was hard to find, but living in Hawaii now I’ve gotten lazy. This post reminds me that homemade is always the best! BTW, Aleppo is kind of like Korean peppers, sweet and hot, but is so much more pricey I can’t imagine using it to make kimchi. You might substitute the other way around though. Great post!

    Reply
  32. zlamushka says

    April 19, 2008 at 5:16 pm

    kimchi looks fabulous! I just posted my ultimate kimchi recipe and cannot wait to try it again. What else can we kimchi? mustard leaves, kohlrabi?

    Reply
  33. Kumiko says

    September 6, 2008 at 7:19 am

    I love Kimchi too, its very refreshing, unfortunately the Kimchi in England is abit hit and miss… I think each time I have tried to make it I haven’t waited long enough, the temptation is too much! What is the longest you have left it for?

    Reply
  34. Kevin says

    September 6, 2008 at 12:07 pm

    Kumiko: Kimchi seems to keep really well in the fridge and I have had batches in the fridge for months.

    Reply
  35. Edith says

    November 18, 2008 at 1:17 pm

    Great! I love kimchi. I only have to find that Korean chilli flakes.
    Thanks and congrats for your dishes!
    Only if my boyfriend would cook…

    Reply
  36. mauserati says

    February 11, 2009 at 8:24 pm

    hi got to yr post from a link at indonesian curry (?)
    anyway, i love that you reviewed your world view and took command of your kitchen and your mouth (eating, i mean).
    i have a chinese dragon pot for quick pickles, but it’s been years since it was more than garniture.
    you’ve inspired me; look out organic grocer: I need rice bran and veggies!
    BTW, re: Cindy’s comment about good kimchee = good wives. in Japan, there’s a little twist. don’t be too effusive when complimenting the farmhousewife on her pickles: you’re suggesting she’s great in bed!

    Reply
  37. Leela says

    March 6, 2009 at 10:30 pm

    Kevin, I tried this recipe and it’s awesome! I’m so excited to be able to say that I have made kimchi. Thank you SO MUCH!

    Reply
  38. Anonymous says

    April 20, 2009 at 11:11 am

    I’ve been living in Korea, in Seoul for the past 6 months. I find the scent of kimchi rudely all pervasive, truly the among the most disgusting odors I’ve ever experienced. Why would anyone in their right and educated mind decide to eat something — no matter how “healthful” it may be considered– only to have the stench ooze out of the pores? There are plenty of other beneficial foods that do not exact such an odor.

    Reply
  39. Edith says

    April 21, 2009 at 2:52 pm

    @Anonymus: have you ever thought that would be because they like it? Personally I love the taste (even though the odour is an unpleasant one). And no, I’m not korean 🙂
    By the wary, it’s not the only Korean “smelly” food.

    Reply
  40. Simplify says

    June 26, 2009 at 3:48 am

    I stumbled on this blog after looking to see whether Aleppo pepper can be used as a substitute for Korean pepper flakes for making Kimchi. I can find Aleppo pepper flakes easily for around $8.99/lb (which is VERY reasonable IMO) and I used it to start my very first batch of kimchi yesterday. I'm no expert on kimchi, and I haven't yet found the Korean pepper flakes, but I LOVE Aleppo pepper and I hope it turns out great.

    Reply
  41. Sook says

    July 22, 2009 at 7:57 am

    So I am from Korea and have been trying to make good Kimchi…. So your picture looks so good. It's impressive!

    Reply
  42. Perfect Witch says

    August 25, 2009 at 6:15 am

    Hi there:
    I really enjoy most of your posts, but being a vegetarian (no seafood, meat, chicken), I was wondering what to sub for the fish sauce for your kimchi recipe… Can you help?

    Cheers,
    N

    Reply
  43. Kevin says

    August 25, 2009 at 10:15 pm

    Perfect Witch: The fish sauce is there primarily to help kick start he fermentation process but it will still ferment without it. Soy sauce is another salty fermented sauce and I have seen a few kimchi recipes that call for it instead of fish sauce.

    Reply
  44. Anonymous says

    October 25, 2009 at 4:16 am

    your kimchi looks great (:
    i was wondering, instead of using red chili flakes if i could use red pepper powder to replace it instead.
    does it change the taste or anything?

    thanks ^^

    Reply
  45. Kevin says

    October 25, 2009 at 12:31 pm

    Anonymous: I would make the effort to find the Korean chili pepper flakes or powder as it has a distinct flavour.

    Reply
  46. Eleanor Hoh says

    December 31, 2009 at 5:06 am

    Love your blog. You are amazing how much cooking you're doing and fab photos.

    I wish I saw your recipe before soaking my cabbage in salt water. I was also squeezing out the water after soaking, this saves 2 steps, hooray. I like mine crunchy, not fermented and sour, so I try to eat it as fast as I can! Thnx for tips, will try w/out water next time. Happy New Year.

    Reply
  47. Pamela says

    January 28, 2010 at 1:51 am

    Thanks for the recipe. Can you recommend a storage device – all glass? Ceramic? Plastic? What did you use?

    Reply
  48. Kevin says

    January 28, 2010 at 3:07 am

    Pamela: I normally just use large plastic resealable containers such as the ziplock or glad containers with lids. Glass containers would probably be better at containing the aroma but I do not have much of a problem with that with the plastic.

    Reply
  49. Pamela says

    January 28, 2010 at 3:32 pm

    Thanks, Kevin. I'm working on my shopping list…..!

    Reply
  50. eli says

    February 6, 2010 at 5:54 pm

    I made this recipe and it turned out GREAT. Thank you so much. At the end of my jar, I had quite a bit more sauce than cabbage left. (I made fried rice with it, though, which turned out great.) So, next time I'll pick a slightly bigger cabbage. How big of a cabbage do you use? It might be helpful to specify the weight of the cabbage in the recipe. Thanks again!

    Reply
  51. Kevin says

    February 10, 2010 at 11:43 am

    eli: I am glad that you enjoyed the kimchi! I normally grab the biggest cabbage that I can and it usually easily fills an 8 cup container. I will have to check the weight when I make my next batch. Another great way to enjoy the leftover juices is in some Kimchi Jjigae (Pork and Kimchi Stew).

    Reply
  52. iko says

    February 14, 2010 at 10:27 pm

    oh, my god! I am so thrilled to find your recipe to make Kimchi! I am a Korean, and even my mom did not try to make Kimchi anymore!!!your Kimchi look so good!!! I am very very impressed.

    Reply
  53. Janice says

    February 22, 2010 at 3:29 am

    wow, looks so good! I can't wait to make my own

    Reply
  54. Luiza G. says

    February 25, 2010 at 4:01 pm

    You are so awesome!!!!!! I look to your blog for daily inspiration for dinner and everything food related.. I can't wait to make kimchee, esp after the store bought variety left so so so much to be desired… Thanks for being there!!! 🙂

    Reply
  55. erisgrrrl says

    March 12, 2010 at 7:17 pm

    I used this today as a base for my first kimchi… I hope mine turns out as delicious as yours!

    Is it okay to store this in plastic while it's fermenting?

    Reply
  56. Kevin says

    March 13, 2010 at 2:35 am

    erisgrrrl: Plastic is ok! Let me know how your kimchi turns out.

    Reply
  57. Pamela says

    April 22, 2010 at 2:22 pm

    Kevin, I've made your recipe twice now, and while it's good, it never quite measures up to the several kinds I can get at my local Asian store. My first problem is I add too much pepper for the amount of cabbage I have – but that's easily fixed.

    What I want to keep adding, though, is a little bit of sweet, and some vinegar. Could it be that my batch isn't fermenting?

    I'd appreciate your input. From all your recipes, it looks like you appreciate kimchi as much as I do!

    Reply
  58. Kevin says

    April 24, 2010 at 11:26 am

    Pamela: For this kimchi recipe I went with a very basic cabbage only kimchi. A lot of cabbage kimchi that you can buy also has daikon radish in it that is thinly sliced. It would add the bite that you are looking for from the vinegar that you suggested. Though most traditional recipes that I have seen do not include a sweetener, I have seen some recipes that include a tablespoon or so of sugar for a touch of sweetness.

    I also find that the quality of the kimchi is highly dependent on the gochugaru. The last brand that I got is not producing nearly as good a kimchi as the first one that I got. I will definitely have to go back to the first brand!

    Reply
  59. Pamela says

    April 24, 2010 at 10:29 pm

    Thanks for the ideas, Kevin! Will try adding daikon next time. The pepper I'm using is mostly in Korean of course, but two English phrases are "Assi Brand" and "imported by Rhee Bros., Inc." Is that familiar to you?

    By the way, I was at my favorite local Korean restaurant (Arirang in Ann Arbor) the other day, and one of the little dishes was garlic scapes in some sort of gochujang sauce. Absolutely wonderful!

    Reply
  60. Kevin says

    April 28, 2010 at 1:47 am

    Pamela: I transferred the pepper to containers… I will have to check the next time that I pick some up. Garlic scapes with gochujang sounds good!

    Reply
  61. Sarah says

    July 17, 2010 at 6:23 pm

    I am going on a fermenting course tomorrow strangely enough. This looks so good. Very well written. Thanks Kevin, you are inspiring.

    Reply
  62. Jonathan says

    August 16, 2010 at 5:20 pm

    If only I could find Gochugaru in Glasgow. I've got a jar fermenting on the counter with Indian chilli powder. Here's hoping…

    I've seen some recipes that say the cabbage must be completely submerged in brine and all of the air bubbles removed, and that it should be weighted down. You don't seem to specify that in yours. Is that what I should be doing, or is it ok for there to be a bit of brine at the bottom but air around the leaves?

    Reply
  63. Kevin says

    August 17, 2010 at 10:44 am

    Jonathan: By brine, I am guessing that you mean the kimchi juices? In the first stage you salt the cabbage to help remove some of the excess moisture and then rinse the salt off completely. Then you mix everything up and let it ferment. When you first place the kimchi in the container for fermenting there will be air in the kimchi but as the kimchi ferments the cabbage will release more liquid which should push most if not all of the air out from in between the cabbage. The top of the kimchi may still be exposed to the air and if you leave it in the fridge for months at a time without touching it the kimchi that is exposed to the air may start to go bad just like anything else. (You can simply skim that layer off and the kimchi underneath will still be good.) Normally though you would be using the kimchi on a more regular basis and this would never happen.

    I have been experimenting with a new version of kimchi that uses a 'porridge' to ensure that the kimchi is more throughly covered in the gochugaru here: Kimchi 2.0

    Reply
  64. Dilek says

    February 4, 2011 at 4:50 am

    Hi Kevin,
    I noticed that you found one brand of gochujang produced better results than another, what brand would you recommend?

    Reply
  65. Kevin says

    February 9, 2011 at 12:27 am

    Dilek: I don't really have that great a selection of gochujang and I have not had the chance to test too many different ones so I cannot offer you much in the way of advise on which brand to get.

    Reply
  66. Jess says

    September 8, 2011 at 9:23 am

    I can't find the korean chilli and ended up using regular chilli powder but my kimchi is kinda brownish and not red – is that normal?

    Reply
  67. Kevin says

    September 8, 2011 at 11:50 am

    Jess: The Korean chili pepper flakes are what gives kimchi that bright red colour. What kind of Chili powder did you use?

    Reply
  68. Jess says

    September 9, 2011 at 8:26 am

    I used regular ground chilli powder. It is also extremely pungent which I assume it should be fermenting alright. I'll try again if I can find the korean chilli powder. Thanks for the recipe!

    Reply
  69. Kevin says

    September 10, 2011 at 10:15 am

    Jess: There are a lot of different chili powders. A cayenne chili powder would probably give it a nice shade of red where as a chipotle or ancho chili powder would make it more of a brownish colour. The Korean chili powder really gives it that distinctive flavour though. If you cannot find it locally there are a few online shops in the US where you can order it from. If there is a Korean restaurant in your area that makes their own kimchi, you could ask them where they get their from or if they would sell you some.

    Reply
  70. Jess says

    September 11, 2011 at 7:59 am

    Thanks for the tip, Kevin! I've tasted the kimchi today and it's still tasty though not quite the same. I doubt I can find a Korean restaurant here in Mauritius (yup, your blog travels very far!:-)

    Reply
  71. Sam says

    January 30, 2012 at 12:08 am

    Thanks for the post! Unfortunately I made this and it came out WAY too spicy… just making sure that isn't a typo – did you really use a CUP of chili flakes for just one cabbage?? What I have here looks like a bowl of frightening red paste with some cabbage poking out here and there. Granted I only have let it ferment for 3 days so far, rather than 2 weeks. Do you think this accounts for the difference? (I also used gochugaru powder, rather than flakes)

    Reply
  72. Kevin says

    January 31, 2012 at 10:55 am

    Sam: I have never tried making it with powdered gochugaru but I normally use that much of the flaked gochugaru. It is possible that the powdered version is hotter and that you might need to use less of it.

    Reply
  73. Rafidah Mohammad says

    January 16, 2014 at 3:17 am

    I'm a vegetarian so I was wondering do I need to use fish oil/sauce?

    Reply
  74. Rafidah Mohammad says

    January 16, 2014 at 3:18 am

    I'm a vegetarian so I was wondering do I need to use fish oil/sauce?

    Reply
  75. kevin says

    January 16, 2014 at 9:09 am

    Rafidah Mohammad: You can use soy sauce instead of the fish sauce.

    Reply
  76. Beverly says

    September 16, 2020 at 8:49 pm

    I am so anxious to try this but have not bought the ingredients yet until I have what I feel would be a suitable vessel in which to “percolate” it; I quickly scanned some of the comments and you mentioned in one post using an 8 cup container. Is that big enough or should I search for something bigger? And did you use a glass bowl/jar or plastic….or does it matter? Can’t wait to try this!

    Reply
    • kevin says

      September 21, 2020 at 9:14 am

      You will need about a gallon of jars/containers. I use a combination of plastic containers and glass jars, depending on what I have available, and I do not feel that there is a significant difference. I use a large aluminum bowl, but glass or plastic would also work. Enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.