Guest guest Posted April 3, 2008 Report Share Posted April 3, 2008 I cut and pounded some cabbage and some carrots, then put them in a salty brine and set them on the counter about a week or so ago. Now there are bubbles in the brine and the kraut tastes " a little sharp " ! Should I eat it, or not? If I'm trying to build a varied intestinal flora, I should eat it, right? Ron Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2008 Report Share Posted April 3, 2008 Yes, Ron, you should probably eat it. The bubbles are likely coming from the lactobacillus bacteria fermenting the vegetables. I've never taken your approach (and I would love to know where you found this " recipe " ). The lactobacillus is great for your guts. I'm a kim chee nut and make and consume (or give away or take to rawlucks) roughly three gallons each month. I have not let the kim chee ferment for longer than seven days, and I have yet to try to make my own sauerkraut. You can find my recipe for kim chee on my blog: MyRawYear.com<http://www.MyRawYear.com> .. Please (you or your next of kin) let me know how things turned out! Keep it raw! Thubten Raw Blogger MyRawYear.com <http://www.MyRawYear.com> On Thu, Apr 3, 2008 at 5:27 PM, dukkadon <dukkadon wrote: > I cut and pounded some cabbage and some carrots, then put them in a > salty brine and set them on the counter about a week or so ago. Now > there are bubbles in the brine and the kraut tastes " a little sharp " ! > Should I eat it, or not? > > If I'm trying to build a varied intestinal flora, I should eat it, right? > > Ron > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2008 Report Share Posted April 4, 2008 What is kim chee Thubten ? Toni On Fri, Apr 4, 2008 at 12:34 PM, Thubten Comerford <thubten wrote: I'm a kim chee nut and make and consume (or give away or take to rawlucks) roughly three gallons each month. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2008 Report Share Posted April 4, 2008 Kim chee is the Korean national dish. Koreans eat it at nearly every mealand with nearly every food. It is a condiment at most Korean restaurants around the world. Kim chee is made with Napa cabbage, and a variety of root vegetables and many spices You can view my kim chee recipe<http://myrawyear.com/?p=46>, for specifics of how I make it. On Fri, Apr 4, 2008 at 2:06 AM, Toni Vandyke <tonivandyke9 wrote: > What is kim chee Thubten ? > Toni > > On Fri, Apr 4, 2008 at 12:34 PM, Thubten Comerford <thubten<thubten%40myrawyear.com> > > > wrote: > I'm a kim chee nut and make and consume (or give away or take > to rawlucks) roughly three gallons each month. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2008 Report Share Posted April 5, 2008 Hi Thubten, Thanks for your reply and the recipe for kim chee. It sounds absolutely yummy, however, I know that my tummy would never be able to handle someting like that anymore. My son has a Cambodian girlfriend and she makes all sorts of interesting and amazing food for him. NONE of which I can eat. I enjoy the smells though. Toni Quote Link to comment Share on other sites More sharing options...
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