Erin - kimchi WAS TVP plus an un-related non-recipe TVP chunks Maida/Isis

[Guest guest]

Here's how I do it salt-free. The normal procedure involves salting

the cabbage as you layer it, letting it sit to draw out the juices,

and pounding it like crazy, etc..

 

I use the quart-sized wide-mouthed mason jars. I shred

everything in my new food processor. Woohoo! This thing

is great and quiet too and makes the job so much quicker.

Then, in a big bowl, I combine everything with spices(*)

then jam the veggies into the mason jars. I press down as

much as I can, but not obsessively, then pour plain-ole water

(except for the wine variation) so everything is submerged.

As weight, I either use a plastic baggie filled with water

or a small roasted garlic jar which fits in perfectly (a

little hard to get out later though). I then cap it with

a plastic lid (sold separately).

 

It sits on top of my refrigerator for four days (remember

to date the jar with a piece of masking tape). Remove

the weight, taste, and throw in the fridge. Yummy! Who

needs those junky, salt-laden, pasteurized sauerkrauts

from the market? Not I!

 

Keep in mind it continues to sour in the refrigerator,

so it only gets better with time.

 

(*) Spices [and veggies] - This is the fun part.

I'm always experimenting. Here are some suggestions:

 

1) red and white cabbage, garlic, hot pepper flakes,

curry powder, cinnamon, and caraway seeds. Unique!

 

2) omit the curry and cinnamon, keep the caraway

 

3) dill and caraway

 

4) red wine as the brine (this is one of the ways to make

salt-free sauerkraut mentioned in the Wild Fermentation book

by Sandor Katz - highly recommended)

 

5) carrots are good in all these too and I often add them

 

6) haven't tried brocolli in the mix yet, but Rejuvenative Foods

includes it, and it's really good.

 

Enjoy and let us know what you try and how it goes,

-Erin

 

 

, " Shelly " <anislandgirl@c...> wrote:

>

> Erin,

>

> Would you be able to instruct on how you do this? We have recently

> discovered the joys of kimchi and always enjoy trying our own version

> at home. Thanks!

>

> Shelly

>

> , " cronzen " <truepatriot@m...>

> wrote:

> >

> > Sissy, have you tried making your own sauerkraut?

> > I do and use no salt at all. Actually, I think

> > what I make is more a kimchi, as I cannot resist

> > adding lots of garlic and hots to the fermenting

> > mix.

> >

> > -Erin

>