Guest guest Posted December 16, 2009 Report Share Posted December 16, 2009 I'll intrigued to see how Susan Voisin work's a kimchi recipe. There are many variations, and my first was more common. But, the friend who owns this property (we do the gardening together) wanted a version with jalapenos in it, from childhood memory. Hence the one I found. I took a ton of pix during different phases, but just don't have the time to process/post. Maybe some other time. Like most unique recipes, it takes a few times to get it to they way you like it. What particularly intrigues me with kimchi, is that the turnaround time (a week or less) is significantly less than doing sauerkraut. But then, unprocessed (e.g., not water or pressure-canned), organi sauerkraut is just outstanding. Problem with any store bought version: it's been pasteurized. Kimchi is an interesting issue, though. I haven't been able to validate whether the stuff at the store ($5 a pint!) is or can be water or pressure-canned (all that chinese cabbage and pak choi in the field will sooner or later succumb to winter). I researched this several times, and all I get is " keep it in the 'frig as you'll lose nutritional qualities of import. " I'm willing to risk that, but I'm hesitant to can something like this without seeing anyone else having done something similiar. Canning sauerkraut is well documented, though. FYI, Mark http://www.soulveggie.com Quote Link to comment Share on other sites More sharing options...
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