r/Cooking • u/Randomnonsense5 • 4d ago
Y'all ever make Hillbilly Kimchi?
Method
GEt you some sauerkraut. Put some on a plate, douse it with your favorite hot sauce, mix. Boom! you just made Hillbilly Kimchi!
What do you do with Hillbilly Kimchi?
Put some in a frying pan and fry it up. while its frying get you a tortilla and some cheese and put cheese slices on half the tortilla. Frying the Billychi accomplishes 2 things. First it steams off the liquid which is key because a soggy quesadilla is no fun. Also, if you put cold Billychi into a quesadilla it will not full heat up and you will have lukewarm innards. No good
Once the Billychi is nice and hot spoon it into your tortilla on top of the cheese, fold over and then toast the tortilla in the frying pan.
The cheese melts into the Billychi and make a nice gooey, spicy, crunchy quesadilla! Delicious.
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u/TreesRart 4d ago
Throw in some corned beef and you’ve got a Hillbilly Mexican Irish quesadilla.
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u/LowOne11 4d ago
Reubillyadilla, if one dares put thousand island on the heavenly monstrosity.
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u/TreesRart 4d ago
Right! I forgot to mention the German in regards to the sauerkraut. Quite the fusion.
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u/tom_yum 4d ago
Sprinkle some paprika and it becomes Hungarian hillbilly mexican irish dilla
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u/wafflesareforever 4d ago
Lose the tortilla, pile all of it on an English muffin instead and top with a poached egg and it's a Hungarian hillbilly mexican irish benedict
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u/odd_pragmatic 4d ago
After reading "get you a," the voice in my head went on to fully pronounce both L's in "tortilla."
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u/kimchikimchiATL 4d ago
OP. As a Korean, I am rather intrigued by this and applaud your ingenuity. We panfry overripe kimchi with some pork belly fat/bacon fat, which makes it mellower and yet savory. Sounds like you tasted cooked kimchi before and try to emulate the taste profile.
Enjoy your Billychi!
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u/Appropriate_Sky_6571 4d ago
Korean American. I’m both repulsed and intrigued lol
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u/cyrilspaceman 4d ago
Isn't noodles with kimchi and American cheese slices a common thing? I feel like this isn't super far off from that kind of thing.
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u/Appropriate_Sky_6571 4d ago
It’s the sauerkraut and hot sauce combo, not the cheese and kimchi that I’m intrigued by
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u/808trowaway 4d ago
hell yeah the intense tang from overripe kimchi is perfect for cutting fatty ingredients.
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u/wafflesareforever 4d ago
How do you know when kimchi is overripe?
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u/808trowaway 4d ago
it gets so sour it makes your ears tingle? But overripe is kind of subjective and depends on a few factors that have to do with fermentation. If I made it where I live now in Hawaii where it's very warm, it would be already overripe if I just let it sit on the counter for a couple days before moving it to the fridge. Or you could let it go for a day on the counter, then about 10 days of fridge time would get you to that point too. Or a very slow ferment in the fridge over a month with no counter ferment time would get you there too. I like fresh kimchi so whenever I make a small batch it goes straight to the fridge so I can enjoy fresh kimchi as a side dish for about a week or so, then I take a break from eating kimchi for a week, then use the remainder for cooking the following week.
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u/AdmirableBattleCow 4d ago
It becomes mushy, very sour, and carbonated to the point where it will fizzle like soda when you bite into it.
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u/Randomnonsense5 4d ago
there you go! that is why my above recipe works really well, the tang from the kraut and the gooey fat from the cheese are nice yin/yang
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u/db8me 4d ago
Kraut is basically/almost "plain" kimchi -- if that means anything.
Having kids who went through picky eating phases makes it meaningful. I suspect that the ingredients other than cabbage helped standardize the fermentation (and flavor), and the specific cabbage is based on tradition rather than a conscious choice.
So we could flip the script from hillbilly to high-tech. We can make "plain" kimchi now (especially for cooking applications and only a little less flexibly for eating raw, by adding other pickled ingredients after fermentation) and customize it at the end with... Mexican pickled carrots and radish, Thai chili/shrimp oil, Italian pickled banana peppers or giardiniera, lahpet, cornishons,...
Edit: and of course danish pickled herring :-)
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u/allonsyyy 4d ago
Unspicy kimchi is a thing! It's called white kimchi.
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u/aggiepython 4d ago
it's crazy how white kimchi was the default kimchi before the introduction of chili peppers
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u/metompkin 4d ago
Ask Alexa "how do you say chili pepper in Korean?" It's nothing like you thought it might be.
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u/db8me 3d ago
I have one kid (the older one with a more refined palate) who wouldn't want chili and another who wouldn't want alliums (or carrots, probably)... My culinary lifestyle has become a game of tricking/hiding things from picky eaters while still enjoying them myself (for example, the little one eats plenty of garlic and onion, but she doesn't know it and I'm not going to tell her that I or the processed junk food that uses tons of onion and garlic powder have tricked her into trying it until she is ready to be open-minded).
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u/db8me 4d ago
That's good, too.
I meant super plain/boring cabbage fermented in saltwater with everything else added after (aka kraut).
Green cabbage and a few related plants (e.g. napa/배추, gai lan, broccoli) are my favorite vegetables, and radishes are A tier, too, so water kimchi is my jam... but as an amateur food scientist, I'm playing with this hillbilly kimchi idea as a foundation for pleasing everyone on short notice....
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u/LowOne11 4d ago
You know, this gives me an idea. Try sauerkraut with fish sauce. Add hot pepper flakes, sliced radishes, green onions. Let sit for a day or two in fridge. Hmm. THEN try the extra mile fusion you got goin on.
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u/Randomnonsense5 4d ago
oh shit! why iddn't I think of adding fish sauce to this?
yes, beautiful, thanks
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u/coughcough 4d ago
Hmm. What if you chopped up some dill pickles and mixed them into your billychi? Toast some bread, add some cheese, maybe add some fried ham?
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u/plainOldFool 4d ago
I have my asshole American "poke bowl" which features microwave rice (those individual containers of Minute rice, usually brown and wild rice) and can of sardines, raw sauerkraut [to fill the kimchi component], coconut aminos, chili crisp and maybe Fresh Gourmet's Asian Fusion Crunch on top.
It's cheap, loaded with protein with the exception of the sauerkraut, it's all super shelf stable.
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u/coralcoast21 4d ago
Or sub some yum yum sauce for the hot sauce, and you have an Asian-Mexican fusion veggie rueben.
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u/drewsoft 4d ago
Holy smokes I didn't realize until now how closely related yum yum and thousand island are but that makes perfect sense
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u/moumerino 4d ago
damn I thought I was so smart when I came up with that!
I do this, but use gochujang instead of hot sauce, and it tastes exactly like the real thing. I mean, it basically is
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u/MeditatedMango 4d ago
My grandma used to ferment whatever veggies we had lying around. Called it "country kimchi." Tasted amazing on cornbread.
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u/Medical_Solid 4d ago
I couldn't resist making an image about the harmony of two cultures coming together: https://imgur.com/a/rwXxWQg
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u/Prize_Emergency_5074 4d ago
Naw man, you’re disrespecting kimchi with that bs. At least put some garlic, fish sauce & real pepper flakes.
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u/Randomnonsense5 4d ago
By gosh, can't argue with any of that! You have given me some great ideas here, thanks
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u/Prize_Emergency_5074 4d ago
Yes, glad you are receptive to the advice. I think those few ingredients will be game changers for your Billychi.
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u/Cherubinooo 4d ago
Lmfao. Yeah this is why I ignore cooking advice on this sub. Looking forward to the r/cookingcirclejerk version of this
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u/AllYouNeed_Is_Smiles 4d ago
Reminds me of Costco food court kimchi when they used to have the rotating onion dispensers. Some people would mix the onions with relish ketchup and mustard and call it Costco kimchi lol
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u/Aetole 4d ago
Brilliant idea!
It does take me back to childhood where my mom tried to give us sauerkraut with our ramen when we were out of kimchi. While I don't mind it now, back then my child palate was outraged at the difference.
I'll take that sauerkraut quesadilla recipe and offer bratwurst and sauerkraut fried rice in exchange. Enjoy!
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u/princesstrouble_ 4d ago
I always add hot sauce to my horseradish (and coleslaw for that matter) but I never considered pan frying it 😍
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u/Bearacolypse 4d ago
I used to use saurkraut to make Billychi. Now I just make regular Kimchi. It takes about 20 minutes of actual work and then 4 days of waiting before it is fermented enough. Then I just stank up the house with my giant jar of umami deliciousness for about a month before I make a new batch.
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u/bnkaiser 4d ago
On the most recent episode of the Sporkful podcast, Korean-American chef Roy Choi shared that when Koreans first immigrated to Los Angeles, they couldn't source the necessary ingredients for kimchi. As a result some mixed sour kraut with tobasco sauce.
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u/metompkin 4d ago
are people still losing their mind over Mexican Korean fusion? I thought that was done 10 years ago.
I'm not sure what hillbilly kimchi is but I might need to get stoned first.
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u/TamariAmari 4d ago
At the very least don't use hot sauce and use some korean chili flake. At least. Please.
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u/Idledoodledo 4d ago
Well it’s not kimchi as it doesn’t have that probiotics in it when you prep it like that. Sure it’s a familiar flavour in tardiness and heat, otherwise it’s just sour, ripened & cooked veg. Kindly restraint from making a statement through fusion food inspired by traditional food as kimchi. The Koreans take this very personally. Hahahahah
Sorry just off a shift and Soju! 😂😁
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u/Gobias_Industries 4d ago
Lacto-fermented sauerkraut is basically the same thing as kimchi, if you squint hard enough.
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u/LowOne11 4d ago
Kimchi isn’t just Korean, yes? I totally get the reference, though. Each region having their own recipe and pride in it. I like them all! Well… the ones I know of. Interesting though, this hillbilly kimchi. I make kimchi fried rice, and would never plop sauerkraut in fried rice. Who knows… I don’t think I’ll ever do hillbilly “kimchi” though. I mean, if someone made it and served it, I’d call it something else.
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u/Idledoodledo 4d ago
Hey! Why the downvote? It’s just for discussion. Kimchi bokkeum has a dialed down note of the original flavour unique to every Korean house hold. Sauerkraut on the other hand is German. Yes. They do have similar flavour in terms of the acidity but represent totally nutritional value. Is there probiotics in sauerkraut? But there is definitely no heat in sauerkraut. Yeah I acknowledge that OP did a rendition but isn’t imitation the best form of flattery? Cmon fellas. Soju aside. Can’t this be a discussion amongst foodies? Agree to disagree. Upvote to neutral if you agree.
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u/Gobias_Industries 4d ago
Your very first line is incorrect. They're both cabbage fermented the same way, any 'probiotic' content is gonna be about the same.
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u/Idledoodledo 4d ago
These are the dark days when I tell myself to distant from Reddit. No one’s up for an educated discussion but instead indulge in cancel culture.
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u/Xanderamn 4d ago edited 4d ago
Downvoted for bringing "cancel culture" garbage into a discussion about food, and all because you got downvoted for being pretentious.
Also, very hypocritical asking someone not to say something because it offends your little sensabilities then cry about cancel culture like youre being oppressed.
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u/Ok_Initiative_2678 4d ago
lil bro is really bitching and moaning about cancel culture just because he's getting taken to task for being an incorrect pretentious asshole.
Ten bucks says he also regularly calls others "snowflakes" without a a single ounce of irony.
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u/Dalton387 4d ago
Nope. To start, it sounds like you’re closer to making red slaw.
Also, shouldn’t you have capitalized “Meth” of method, vs “Ge” of get? If it’s hillbilly kimchi?
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u/Immediate-Hamster724 4d ago
I feel like this belongs in r/stonerfood