Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 Kimchi is great! It is so versatile. You can ferment practically any combination of vegetables in it, make it as hot as you like (very for me), and use different spices. For example, recent batches I've made include dill, caraway, and even a curry one. There's a recipe on the front page of Kimchi-Sauerkraut-Cabbage/ I actually make mine without any salt. The process isn't much different, but you end up adding water for the brine, whereas with salt you may be able to get all the juices out of the cabbage that you need. A good book recommendation for all things cultured is Wild Fermentation by Sandor Katz. He also discusses tempeh, kefir, etc., etc., (Strangely enough though, despite giving miso recipes, he does not cover natto). Hope this helps. Enjoy and let us know how it goes. -Erin , <cl.britton wrote: > > You know, I must admit I've never had kimchi, and it somewhat intimidates > me. I am willing to try anything once, however. > Any recommendations for getting started? > > Christiane > http://28cooks.blogspot.com Quote Link to comment Share on other sites More sharing options...
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