Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 Yes! *lol* Traditional kimchi is definately fermented and very smelly. When i was living in Hawaii, i lived near a kimchi making kitchen/factory. On production days when the wind was blowing the direction of my apartment.... whooooooeeeee! *lol* i love the stuff though. i am going to try Donna's recipe for the fresh kimchi version. It sounds yummy to me. Right now i am craving a kimchi and peanut butter sandwich! ;p ~ pt~ When you realize the value of all life, you dwell less on what is past and concentrate more on the preservation of the future. ~ Dian Fossey ~~~*~~~*~~~> , " linda " <lindai81@c...> wrote: > > When we lived in Philly we had a traditional Korean family living next to us..our patios were just a few feet apart. She made Kimchi, but in large containers which she then set out onto the deck to sit for a few days. I can't remember how she covered them, but maybe with cheesecloth to keep the bugs out, but I am sure after a couple of days the bugs would have stayed away. As it ripened we would get the drift too. LOL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2009 Report Share Posted April 17, 2009 adapted from Nourishing Traditions by Sally Fallon1 head napa cabbage, cored and shredded1 or 2 bunches green onions, chopped1 cup grated carrots1/2 cup grated daikon, if desired1 or 2" piece of ginger, peeled and diced or grated3-5 cloves garlic, mincedchili flakes to taste (we used 1 T, original recipe calls for 1/2 teaspoon)2 T sea saltPut all ingredients in a quart-sized mason jar and use a stick or other implement to pound down until liquor from mixture comes up to top of cabbage. The top of the vegetables should be at least one inch from the top of the jar, or else move some to another vessel. COVER TIGHTLY and keep at room temperature for at least 3 days before transferring to cold storage. (We liked it so much we made a five-gallon bucket - once you make it the first time, you can adjust everything to your own taste. I like mine with extra ginger and green onions and garlic; and you see hot we like it. But as long as everything is TOTALLY AND UTTERLY CLEAN and you don't contaminate your container, you should be fine letting it ferment at room temp. There was one batch I was careless with, and it molded. If you see mold, toss.) I like mine on whole grain toast as a wake-up. Serve with rice for a really special treat!jennifer trumpjennifur Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2009 Report Share Posted April 17, 2009 -Jennifer, Jeepers! I'm having a no place like home moment! I HAVE this book and use to be a zealot about the beliefs in it years ago.(it doesn't help that I was thin when I was eating this way-but I don't think it is cause & effect) I'll pull it out as many of the recipes can be adopted. I will be ignoring the parts that say lard is good for you etc LOL and THanks btw Hugs, Auntie Em- - In , jennifer trump <jennifur wrote: > > adapted from Nourishing Traditions by Sally Fallon > > 1 head napa cabbage, cored and shredded > 1 or 2 bunches green onions, chopped > 1 cup grated carrots > 1/2 cup grated daikon, if desired > 1 or 2 " piece of ginger, peeled and diced or grated > 3-5 cloves garlic, minced > chili flakes to taste (we used 1 T, original recipe calls for 1/2 > teaspoon) > 2 T sea salt > > Put all ingredients in a quart-sized mason jar and use a stick or > other implement to pound down until liquor from mixture comes up to > top of cabbage. The top of the vegetables should be at least one > inch from the top of the jar, or else move some to another vessel. > COVER TIGHTLY and keep at room temperature for at least 3 days before > transferring to cold storage. > > (We liked it so much we made a five-gallon bucket - once you make it > the first time, you can adjust everything to your own taste. I like > mine with extra ginger and green onions and garlic; and you see hot > we like it. But as long as everything is TOTALLY AND UTTERLY CLEAN > and you don't contaminate your container, you should be fine letting > it ferment at room temp. There was one batch I was careless with, > and it molded. If you see mold, toss.) > > I like mine on whole grain toast as a wake-up. Serve with rice for a > really special treat! > > jennifer trump > jennifur > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2009 Report Share Posted April 17, 2009 Yes, auntie, they most all need adaptation! Lard good for you! HAHAHAHAHAOn Apr 17, 2009, at 5:49 AM, emusedmary wrote:-Jennifer,Jeepers!I'm having a no place like home moment!I HAVE this book and use to be a zealot about the beliefs in it years ago.(it doesn't help that I was thin when I was eating this way-but I don't think it is cause & effect)I'll pull it out as many of the recipes can be adopted.I will be ignoring the parts that say lard is good for you etc LOLand THanks btwHugs,Auntie Em-- In , jennifer trump <jennifur wrote:>> adapted from Nourishing Traditions by Sally Fallon> > 1 head napa cabbage, cored and shredded> 1 or 2 bunches green onions, chopped> 1 cup grated carrots> 1/2 cup grated daikon, if desired> 1 or 2" piece of ginger, peeled and diced or grated> 3-5 cloves garlic, minced> chili flakes to taste (we used 1 T, original recipe calls for 1/2 > teaspoon)> 2 T sea salt> > Put all ingredients in a quart-sized mason jar and use a stick or > other implement to pound down until liquor from mixture comes up to > top of cabbage. The top of the vegetables should be at least one > inch from the top of the jar, or else move some to another vessel. > COVER TIGHTLY and keep at room temperature for at least 3 days before > transferring to cold storage.> > (We liked it so much we made a five-gallon bucket - once you make it > the first time, you can adjust everything to your own taste. I like > mine with extra ginger and green onions and garlic; and you see hot > we like it. But as long as everything is TOTALLY AND UTTERLY CLEAN > and you don't contaminate your container, you should be fine letting > it ferment at room temp. There was one batch I was careless with, > and it molded. If you see mold, toss.)> > I like mine on whole grain toast as a wake-up. Serve with rice for a > really special treat!> > jennifer trump> jennifur jennifer trumpjennifur Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2009 Report Share Posted April 17, 2009 -did I say adopted? well no that is not a good idea! and the subject area is to be ignored for the most part Em -- In , jennifer trump <jennifur wrote: > > Yes, auntie, they most all need adaptation! Lard good for you! > HAHAHAHAHA > > > > On Apr 17, 2009, at 5:49 AM, emusedmary wrote: > > > > > > > -Jennifer, > > Jeepers! > > I'm having a no place like home moment! > > I HAVE this book and use to be a zealot about the beliefs in it > > years ago.(it doesn't help that I was thin when I was eating this > > way-but I don't think it is cause & effect) > > I'll pull it out as many of the recipes can be adopted. > > I will be ignoring the parts that say lard is good for you etc LOL > > and THanks btw > > Hugs, > > Auntie Em- > > - In , jennifer trump <jennifur@> > > wrote: > > > > > > adapted from Nourishing Traditions by Sally Fallon > > > > > > 1 head napa cabbage, cored and shredded > > > 1 or 2 bunches green onions, chopped > > > 1 cup grated carrots > > > 1/2 cup grated daikon, if desired > > > 1 or 2 " piece of ginger, peeled and diced or grated > > > 3-5 cloves garlic, minced > > > chili flakes to taste (we used 1 T, original recipe calls for 1/2 > > > teaspoon) > > > 2 T sea salt > > > > > > Put all ingredients in a quart-sized mason jar and use a stick or > > > other implement to pound down until liquor from mixture comes up to > > > top of cabbage. The top of the vegetables should be at least one > > > inch from the top of the jar, or else move some to another vessel. > > > COVER TIGHTLY and keep at room temperature for at least 3 days > > before > > > transferring to cold storage. > > > > > > (We liked it so much we made a five-gallon bucket - once you make it > > > the first time, you can adjust everything to your own taste. I like > > > mine with extra ginger and green onions and garlic; and you see hot > > > we like it. But as long as everything is TOTALLY AND UTTERLY CLEAN > > > and you don't contaminate your container, you should be fine letting > > > it ferment at room temp. There was one batch I was careless with, > > > and it molded. If you see mold, toss.) > > > > > > I like mine on whole grain toast as a wake-up. Serve with rice for a > > > really special treat! > > > > > > jennifer trump > > > jennifur@ > > > > > > > > > > > jennifer trump > jennifur > Quote Link to comment Share on other sites More sharing options...
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