Kim Chi FYI

[Guest guest]

Made my fifth batch over the past 10 days. Incredibly good (and easy). This

time I used a recipe primarily from " Wild Fermentation. " Biggest difference was

using cabbage instead of nappa/chinese cabbage, radishes (no daikons here), and

carrots. I added a lot of sliced jalapenos.

 

The rest is a small amount of sugar, minimal salt (I rinsed after soaking cut

cabbage overnight), red pepper chili flakes, garlic, scallions, and ginger.

 

People would walk in and smell it through the house! Such a nutritional and

taste powerhouse. No cooking! Just let it ferment. Made 4.5 quarts, and saved

the leftover pint's worth of " juice " to use as a quick-starter for subsequent

efforts. Just love taking a pint of it, draining, stir-frying with any number

of things, then add corn starch and additional liquid to the save " juice " ,

adding to stir-fry. Have served it over/in 7 grain fettuccine, rice, rice

noodles, and over grilled polenta.

 

Thinking of trying to make " hootch " (fruit-based alcoholic beverage) next.

 

There's something so cool about just letting nature do her things, stir it twice

a day, and " voila! " Making a food product that goes back, literally, thousands

of years. Every culture has it's own " non-yeast " fermented beverages and foods.

 

Will be trying the yeast ones real soon (when I source the non-bread yeast I

need).

 

FYI, Mark