Kickstarter

By tomorrow the last set of rewards will be leaving Brooklyn, NY: the Kimcheelicious Home Fermentation Kit. This kit has all the essential ingredients and tools that you'll need—except for the Napa cabbage. You most likely have rest of the basic kitchen equipment and tools. Two very unique ingredients that are included in this kit are fermented vegan Korean chili paste (gochuchang) and lactic acid bacteria starter seasoned with white radish, garlic and Chinese chive greens. These live cultures are vacuum sealed to ensure a consistent, quality fermentation. A packet of coarsely ground Korean chili flakes is included for those who like more heat. Follow the easy instructions and in just two weeks you'll be enjoying your own home-made Napa cabbage kimchee. Kits will be sent via USPS ground and should arrive late next week.

So far the Hanguk Saffron has been a huge hit. If anyone has not received the previous rounds of rewards please let me know. For those who are claiming the kimchee making/dumpling demonstration, contact me to set up a schedule. at cook@kimcheelicious.com

Cheers and Happy New Year!
Tony Limuaco
Chief Fermenting Officer

Fermented goods are packed and ready to be shipped via USPS Priority Mail! Investors of $75 and upwards should receive Napa cabbage kimchee, fermented radish and Korean chili paste depending on level of contribution. Packages should arrive over the weekend or by Monday, December 31. Each package is vacuum sealed and carefully packed to ensure freshness. Please read instructions for decanting and storage that are included with each package. Enjoy your rewards and thanks again for contributing to Kimcheelcious on Kickstarter.

Cheers,
Tony Limuaco
Chief Fermenting Officer

Round two of Kimcheelicious rewards are out! Air-tight foil packs of Hanguk Saffron have been shipped via USPS and will arrive shortly after this coming Tuesday. Now for round three. I will be shipping Napa cabbage kimchee (baechu), fermented radish (kkadugi) and Korean chili paste (gochuchang) starting next week Thursday via USPS Priority Mail.

These fermented goods are individually packed in vacuum-sealed FoodSaver bags. The bags accommodate expansion. Kimchee is a living food and will continue to ferment and create carbon gas. This is a sign that your kimchee is alive and well. I've done shipping tests from Baltimore to California and all have arrived successfully! Upon arrival transfer contents to an air-tight container (i.e. a mason jar) and refrigerate for 24 hours before serving.

The style of Napa cabbage kimchee that I made is called pogi, wich is made by fermenting quartered heads that are still attached at the base. It's fermented for over a month to a achieve a deeper, more refined flavor than the usual "salad-style" that is sold in Asian grocery stores. Mostly is slices up beautifully to make an impressive presentation. Here's a serving suggestion:
http://www.kimcheelicious.com/2012/12/kimcheelicious-rewards-vegan-kimchee.html

Thanks again to all of you for making this quirky ePUB project possible. Have a warm, healthy, Kimcheelicious holiday.

Cheers,
Tony Limuaco
Chief Fermenting Officer

It's actually the interim blog. I'm still building out the full WordPress blog based on a template called "Inspired." Now all you investors can tune into updates as I write them. This has been a trying month of catching up with catching up, but onwards we go! Check out the interim blog at: http://www.kimcheelicous.com. But you can still view the Food Gallery on Tumblr.

All of the Hanguk Saffron is done and ready to be packed in foil and shipped. The long awaited vegan Nappa cabbage kimchee is fermented, a few batches went south so there will be some delay for some of you. And the third and final how-to PDF (6 Ways to Wrap Dumplings) will be ready by next weekend, including a new vegan recipe for filling made with smoked tofu skins, fresh ginger and red miso. The Kimcheelicous test kitchen has generated some new exciting recipes, like my Kimchee and Mushroom Filo Triangles. They were so good they generated some local sales for the Holiday.

My food demo at the Bowery Culinary Institute has been moved to a new date TBA in early 2013 due to the storm. I think we all thew in the towel up until the subways shut down. But I'll be cooking along side with the Folks at Mexicue, a popular East Village eatery in Manhattan. 

Cheers,
Tony Limuaco
Chief Fermenting Officer