About this project
NEW! BONUS REWARD: A Private Kimchi and Dumpling Making Workshop
This reward makes a great gift! For those who invest at the $75 level and upwards, I'm offering an hour and a half long workshop in which you'll learn to prepare and ferment Napa cabbage kimchi (vegan) and explore four ways of wrapping dumplings as well as methods of steaming and pan frying (including current investors.) This workshop accommodates up to six people and includes:
• Travel to your location within a 10 miles from the Brooklyn's 11238 zip code
• Supplies, tools, and materials
• Personalized certificate, valid for up to a year after launch date, transferable to another person
• Dessert for six, gluten free and vegan options available
August 6, '12 BONUS REWARDS: Pre-publication PDF Cookbooks
By popular request, Kimcheelicious contributors from the $60 level and upwards will receive a pre-publication PDF cookbook with 10 to 20 selected recipes according to level of contribution. It's not the complete eCookbook (with visual step-by-step guide) but these tasty recipes are fully tested and include detailed instructions and finished food photos. Pre-pub cookbooks will be available in November 2012.
$60 level: 10-recipe PDF cookbook, "Snack Time"
$75 level: 15-recipe PDF cookbook, "Snack Time, Lunch & Dinner"
$100 and upwards: 25-recipe PDF cookbook, "Snack Time, Lunch & Dinner" and "Baked!" with instructions for making powdered kimchi seasoning.
Hello, my name is Tony Limuaco and over the years I've made wonderful meals for me and my friends with kimchi that I've made in my own kitchen. Kimchi and other fermented foods are some of the most delicious and nourishing things that we can include in our daily diet—rich in vitamins with an intense savory flavor that pairs well with so many meals. Kimcheelicious is an eCookbook for your laptop, iPad, or tablet. It shows you several ways of making kimchi at home, and ways of using in it as an ingredient in mouth-watering meals—fresh or dried and ground into a powdered seasoning. Kimcheelicious gives this Korean pickle a proper place at the American table and grill.
Funding this Project
Writing recipes that can be faithfully reproduced takes exploration, dedicated time, and money. My goal is to raise $7,000.00. This money goes towards:
exploring methods of fermenting kimchi and other foods at home
creating nutritious recipes with kimchi and fermented foods
(some recipes involve dehydrating at low temperatures)
food photography and "how-to" video
hiring an assistant to help me produce this eCookbook documentary
regular tastings to review recipes
investment rewards for those who help fund this project
I'm ready to kick this project into shape... are you ready to help me turn this appetizing idea into a savory reality? Here's how:
1. First login to Kickstarter. If you're new to Kickstarter, create an account with an email and a password.
2. Next, Sign into Amazon. Create an account if you don't have one.
3. Finally, use your credit card to make a donation.
At this time Kickstarter does not support Paypal.
The Goal: Making Tasty, Healthier Meals
Kimchi isn't just a spicy side dish. It's long been recognized as a great source of vitamins (A, B, and C) and fiber; it also helps to restore beneficial microbes (probiotics) in our bodies. Yet many don't know they can easily make it in their own kitchens with a little know-how. Kimcheelicious explores practical ways of combining traditional Asian methods of fermentation with the way Americans cook and eat. Beautiful photography and video clearly demonstrate how to make these recipes.
Many of these recipes are vegetarian or vegan (including the kimchi), but healthy eating in this eCookbook also includes: meatballs, burgers and dogs, winter stews, hearty snacks, grilled cheese sandwiches, fried chicken... just to name a few.
Frequently Asked Kimchi Questions
Why is this project called "Kimcheelicious"?
Kimchee (with a double 'e') is the American way of spelling kimchi. This project is about incorporating this Korean pickle into our American way of cooking an eating.
Is all kimchi spicy?
No, some are mild or not spicy at all, such as "white kimchi" which is made in the exact way but without the red chili. This type of kimchi also takes less time to make.
How long does it take to ferment?
That depends on what you're making. Napa cabbage takes at least four weeks, where as cucumbers take four days.
Do I have to bury it in the ground?
No, you can ferment it in your refrigerator in an air-tight container. There are actually kimchi refrigeration units that are especially designed to keep different types at different temperatures.
Can I use any chili to make kimchi?
In this project's opinion, the answer is a solid "no." Korean chili (gochucaru) has a unique sweet, mild heat and soft texture that changes character as it ferments. These days you can buy it in most Asian supermarkets, or order it online.
How healthy is kimchi?
When fermented with chili, lactobacteria transforms Napa cabbage kimchi into a great source of vitamins A, B, and C. Kimchi replenishes the good flora and fauna that help us digest and absorb nutrition. Lactobacterial activity actually combats pathogens such as botulism and other spores. It's low in calories and full of dietary fiber.
Does kimchi go bad?
As long as it's kept air-tight and refrigerated the low pH level will keep it from spoiling. But keep in mind that as it ages it becomes more acrid and it loses nutrition. It's best eaten within three months of making it.
Have a question? If the info above doesn't help, you can ask the project creator directly.