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BILBY4's Photo BILBY4 SparkPoints: (46,583)
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4/13/12 7:42 A

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I can't see a problem with using cabbage shredded as finely as you want it. In any case the fermentation process will soften it and ease the digestibility. If your stomach is a bit sensitive you may want to go easy on the garlic, ginger and chilli when making kimchi.
cheers,
Alan

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PATTK1220's Photo PATTK1220 SparkPoints: (73,251)
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4/12/12 11:57 P

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Kimchi drbenkim.com/how-make-kim-chi.htm

Patt in Minneapolis
Leader, Forks Over Knives & Engine 2 Diet
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It is never too late to take an inventory of your life and change the things that no longer serve you. - Thich Nhat Hanh
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How could we have ever believed that it was a good idea to grow our food with poisons? -Jane Goodall, Harvest for Hope

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore


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KOKOEK9's Photo KOKOEK9 Posts: 7,167
4/12/12 10:05 P

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Hi does any dose know how to make kimchee, question, I have a hard time chewing and since cabbage is so tough I was wondering if I could slice in my food processor, would that ruin it if it was screaded like that

Mike


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