# Kimchi (and other home-fermenting) **URL:** \ **Category:** Cafe Society\ **Created:** [June 11, 2017, 4:18pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702 "2017-06-11T16:18:19Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 11, 2017, 4:18pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702/1 "2017-06-11T16:18:19Z")
A few weeks ago I made my first attempt at fermenting food. I made kimchi. Unfortunately, I wasn’t paying attention to the recipe and made matchsticks out of the ginger instead of mincing it. So it’s very ginger-y. It’s still good, but I wish I’d been paying attention. Or left the ginger out altogether. I wonder how it would work scrambled with eggs? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [June 11, 2017, 4:31pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702/2 "2017-06-11T16:31:08Z")
Regular kimchi goes great, of course. But I don’t know about the ginger. Not a flavor I’d look for with eggs. Maybe fried up with some potatoes and peppers? “Country potatoes” where the country is Korea! ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 11, 2017, 5:05pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702/3 "2017-06-11T17:05:09Z")
> [@silenus](#): > > Regular kimchi goes great, of course. But I don’t know about the ginger. Not a flavor I’d look for with eggs. That’s what I was thinking. ---
**Author:** ![scr4](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@scr4](https://boards.straightdope.com/u/scr4)\ **Post date:** [June 11, 2017, 5:41pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702/4 "2017-06-11T17:41:52Z")
I think extra-gingery kimchi would work fine for something like [kimchi jjigae](https://www.maangchi.com/recipe/kimchi-jjigae). Or look for recipes that call for Kimchi _and_ ginger ([example](http://www.seriouseats.com/recipes/2015/10/roasted-brussels-sprouts-kimchi-ginger-recipe.html)). ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [June 11, 2017, 6:05pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702/5 "2017-06-11T18:05:29Z")
> [@scr4](#): > > I think extra-gingery kimchi would work fine for something like [kimchi jjigae](https://www.maangchi.com/recipe/kimchi-jjigae). Or look for recipes that call for Kimchi _and_ ginger ([example](http://www.seriouseats.com/recipes/2015/10/roasted-brussels-sprouts-kimchi-ginger-recipe.html)). Man, that _jigae_ looks good…good and fiery! ---
**Author:** ![Novelty\_Bobble](https://avatars.discourse-cdn.com/v4/letter/n/a3d4f5/32.png) [@Novelty\_Bobble](https://boards.straightdope.com/u/Novelty_Bobble)\ **Post date:** [June 11, 2017, 6:23pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702/6 "2017-06-11T18:23:30Z")
> [@Johnny\_L.A](#): > > I wonder how it would work scrambled with eggs? I think it may work pretty well. One of my favourite vietnamese dishes is an omelette with a filling of whatever vegetables I have to hand plus chilli, garlic and ginger and a healthy shake of soy and fish sauce in the eggs. I’d be tempted to just dump a load of your kimchi in my omelette, sounds great. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [June 11, 2017, 6:42pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702/7 "2017-06-11T18:42:12Z")
Eggs work great with ginger. Definitely gives them more of an Asian feel, but seeing as you’re talking kimchi, I’m guessing you’re ok with that. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 11, 2017, 7:17pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702/8 "2017-06-11T19:17:55Z")
> [@Athena](#): > > Eggs work great with ginger. Definitely gives them more of an Asian feel, but seeing as you’re talking kimchi, I’m guessing you’re ok with that. I agree. Eggs and ginger are fine. One of my favorite breakfasts is a Mumbai style egg bhurji (a scrambled egg dish), which has chiles, garlic, ginger, spices, onion,tomato, etc., and is fantastic, with a reasonably ginger kick (I cut them into a small mince, though, but I can’t imagine matchsticks would bother me.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 11, 2017, 7:27pm UTC](https://boards.straightdope.com/t/kimchi-and-other-home-fermenting/788702/9 "2017-06-11T19:27:30Z")
I have to say, though, that kimchi jjigae is my ultimate use for kimchi, and the ginger is absolutely going to be fine. Usually, you want to use older kimchi for that, but it’ll still be good with fresh kimchi. You may also find buddae jjigae (army base stew, which often/usually includes spam and hot dogs in the ingredient list) interesting, too.