Guest guest Posted November 1, 2006 Report Share Posted November 1, 2006 Here is a good recipe for raw kimchi Kimchi Kim chi (pronounced kim'-chee) is a Korean spicy fermented side dish that may boost immune function. The key ingredient is a natural organic acid called lactic acid, that's also found in sauerkraut, milk, yogurt, kefir (a yogurt-like beverage), meat, probiotic supplements, and beer. INGREDIENTS: * 1 head of Chinese or Napa cabbage * 4 teaspoons non-iodized (kosher or pickling) salt * 1 garlic clove, thinly sliced * 1 teaspoon fresh ginger root, grated * dried chili flakes * 2 1/2 cups cold water PREPARATION: 1. Wash the cabbage and remove any wilted outer leaves. Split the cabbage in half, then cut it into 1 inch pieces. 2. Mix the water and the salt together. Add the cabbage pieces. Place a plate or another weight to keep the cabbage pieces submerged in the water. Leave it to soak overnight. 3. Drain the salt water, but save it in a separate container. 4. Mix the cabbage thoroughly with the remaining ingredients and put it in a clean quart jar. Press down the mixture in the jar until salt water rises. The cabbage should be submerged. If not, add some of the brine you saved. 5. Add a weight to keep the cabbage submerged. You can use anything that fits into the jar, but it must be sterile and be suitable for food preparation. 6. Check on the cabbage daily. If it's not submerged, open the jar and use a spoon to push down the cabbage. 7. The jar should be left in a warm place, such as on the kitchen counter for about a week. After that it's ready to eat, and can be stored in the fridge. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2006 Report Share Posted November 2, 2006 Is there a way to make it without salt? Tommie http://reallyrawfood.com rawfood , lightcondor wrote: > > Here is a good recipe for raw kimchi > > > Kimchi > Kim chi (pronounced kim'-chee) is a Korean spicy fermented side dish that > may boost immune function. The key ingredient is a natural organic acid called > lactic acid, that's also found in sauerkraut, milk, yogurt, kefir (a > yogurt-like beverage), meat, probiotic supplements, and beer. > > INGREDIENTS: > * 1 head of Chinese or Napa cabbage > * 4 teaspoons non-iodized (kosher or pickling) salt > * 1 garlic clove, thinly sliced > * 1 teaspoon fresh ginger root, grated > * dried chili flakes > * 2 1/2 cups cold water > > > PREPARATION: > 1. Wash the cabbage and remove any wilted outer leaves. Split the cabbage in > half, then cut it into 1 inch pieces. > > 2. Mix the water and the salt together. Add the cabbage pieces. Place a > plate or another weight to keep the cabbage pieces submerged in the water. > > Leave it to soak overnight. > > 3. Drain the salt water, but save it in a separate container. > > 4. Mix the cabbage thoroughly with the remaining ingredients and put it in a > clean quart jar. Press down the mixture in the jar until salt water rises. > The cabbage should be submerged. If not, add some of the brine you saved. > > 5. Add a weight to keep the cabbage submerged. You can use anything that > fits into the jar, but it must be sterile and be suitable for food preparation. > > 6. Check on the cabbage daily. If it's not submerged, open the jar and use a > spoon to push down the cabbage. > > 7. The jar should be left in a warm place, such as on the kitchen counter > for about a week. After that it's ready to eat, and can be stored in the fridge. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2006 Report Share Posted November 2, 2006 I don't think so- but I would use sea salt. The salt is what helps it ferment, and helps preserve it. This recipe calls for less salt than most! Also it is the only one I found that does not call for sugar! You can try using less salt though. Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 Gee, Tommie: Don't I wish kimchee could be made without salt, but that is the basis of the process. that is one reason that I do not make it. I am not a salt user, in general (I bought a pound of sea salt in 1999, and I am still working my way through it... at last check, I have about half of it left) The other choice would be cider vinegar, but then you would have a cabbage pickle and not kimchee. You might try rinsing the kimchee after you make it, to take the salt off... I have salted hard leaves like collards and kale to wilt them, and then rinsed off the salt... but I think that, with kimchee, you would be rinsing off the flavor, as well, and then.. what's the purpose? Margaret Tommie wrote: > Is there a way to make it without salt? > rawfood , lightcondor@ wrote: > > > > Here is a good recipe for raw kimchi > > > > > > Kimchi > > Kim chi (pronounced kim'-chee) is a Korean spicy fermented side > dish that > > may boost immune function. The key ingredient is a natural organic > acid called > > lactic acid, that's also found in sauerkraut, milk, yogurt, kefir > (a > > yogurt-like beverage), meat, probiotic supplements, and beer. > > > > INGREDIENTS: > > * 1 head of Chinese or Napa cabbage > > * 4 teaspoons non-iodized (kosher or pickling) salt > > * 1 garlic clove, thinly sliced > > * 1 teaspoon fresh ginger root, grated > > * dried chili flakes > > * 2 1/2 cups cold water > > > > > > PREPARATION: > > 1. Wash the cabbage and remove any wilted outer leaves. Split the > cabbage in > > half, then cut it into 1 inch pieces. > > > > 2. Mix the water and the salt together. Add the cabbage pieces. > Place a > > plate or another weight to keep the cabbage pieces submerged in > the water. > > > > Leave it to soak overnight. > > > > 3. Drain the salt water, but save it in a separate container. > > > > 4. Mix the cabbage thoroughly with the remaining ingredients and > put it in a > > clean quart jar. Press down the mixture in the jar until salt > water rises. > > The cabbage should be submerged. If not, add some of the brine you > saved. > > > > 5. Add a weight to keep the cabbage submerged. You can use > anything that > > fits into the jar, but it must be sterile and be suitable for food > preparation. > > > > 6. Check on the cabbage daily. If it's not submerged, open the jar > and use a > > spoon to push down the cabbage. > > > > 7. The jar should be left in a warm place, such as on the kitchen > counter > > for about a week. After that it's ready to eat, and can be stored > in the fridge. > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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