Share this project

Done

Share this project

Done
Exploring innovative ways of combining Korean kimchi and other fermented foods with the way Americans cook and eat
Exploring innovative ways of combining Korean kimchi and other fermented foods with the way Americans cook and eat
158 backers pledged $7,449 to help bring this project to life.

Recent updates

Photos

ePUB Closer and Closer

2 Comments

For backers only. If you're a backer of this project, please log in to read this post.

Kimcheelicious Rewards: Home Fermentation Kit

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

Kimcheelicous Rewards: Fermented Goods

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

Hanguk Saffron Survey

0 Comments

For backers only. If you're a backer of this project, please log in to read this post.

Kimcheelicious Rewards: Vegan Kimchee

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