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Kimchi Experiment

Tuesday, March 06, 2012

I like to make things from scratch, same as my friend Juli G. She says her sister often comments "If there's a hard way to do something, Juli will find it" Alton my BF is in favor anything homemade homegrown or organic. He bases his food philosophy on Weston A. Price, and gave me the book "Nourishing Traditions" One of the things they advocate is naturally fermented foods. Enter kimchi, a spicy cabbage pickle popular in Korean traditional food preparation. I got 2 recipes off the web. The authentic Korean one used 10 tablespoons of cayenne/crushed hot red pepper. The American version called for 2 T for the same weight of chinese cabbage, I went for the wimpy, but used 3T of pepper. After fermenting for 2 days we tried it. The pepper obscures any other flavors for me. I'm thinking of using it as the flavoring in chili. I've been looking for ways to use up our (homegrown organic) dried beans. I also plan to use it as the flavoring in a stir fry of mixed vegetables with bland tofu to absorb the overwhelming heat of the kimchi. I may try to make it again, but will be even more wimpy with the spices next time. emoticon
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Member Comments About This Blog Post
  • NOMORESTALLING
    Just a little spicy hot was it? emoticon
    3343 days ago
  • WALKINGRED
    Kimchi is NO JOKE! I haven't made it yet, but I absolutely love it and will attempt it in the near future. Thanks for the heat warning! emoticon
    3354 days ago
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