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KATHLEEN624's Photo KATHLEEN624 Posts: 2,772
5/12/18 9:28 A

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emoticon Back at ya, Ramona.

Kathleen in PA
It's not a diet, It's a lifestyle change,


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_RAMONA's Photo _RAMONA Posts: 11,496
5/11/18 5:13 P

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Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,751
5/11/18 4:26 P

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OOh thanks for the photos, @_RAMONA - I'll have to look for those. And I emoticon LOVE emoticon the taste of sesame seeds in all sorts of cultural foods (Middle Eastern, Thai, Chinese, Japanese, all over!!)...

Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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_RAMONA's Photo _RAMONA Posts: 11,496
5/11/18 1:23 A

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The best part of making your own food is that you can personalize it... good for you, Kathleen, for sticking with it and figuring out what you like best (I had forgotten you're allergic to fruit)!

...and that's my understanding about kimchi... that every family has it's own recipe suiting their own preferences... no real right or wrong way.

Julia, none of the recipes I posted uses Oyster sauce, nor does the brand I buy use it.



The brand we buy has toasted sesame seeds in it. I love the flavour they add:







This post has inspired me to start making my own... I've been meaning to for quite some time.



Edited by: _RAMONA at: 5/11/2018 (17:12)

Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,751
5/10/18 11:43 P

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OYSTER sauce! Arrrgh !! i did not know! Are all kimchi's made with oyster?? I'll have to ask, the next time we go to our neighborhood-ish (like 5 miles away) Korean restaurant... I never thought to ask...s

Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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KATHLEEN624's Photo KATHLEEN624 Posts: 2,772
5/10/18 9:54 P

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Lots of great comments here on the Kimchi recipe. Those links you posted are very good too. After years of making lots of different recipes for it we have narrowed it down to what our personal taste buds like. That's why we add that little bit of sugar and the spicy ingredients.
As you may remember I am allergic to all fruit we can not use the apple to sweeten it.
Thanks Ramona, its always interesting to read your posts.


Kathleen in PA
It's not a diet, It's a lifestyle change,


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_RAMONA's Photo _RAMONA Posts: 11,496
5/10/18 6:41 P

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So I got curious... and kimchi doesn't, in fact, need sugar (may need to let it ferment longer), BUT "Unrefined cane sugar (which you can purchase at most health foods stores and online) helps to boost the microbial activity of the bacteria, providing them food as the kimchi ferments. It further enhances the flavor, softening the heat of the chilies without detracting from their taste. Donít worry about residual sugar, as the beneficial bacteria will consume it; however, if it still concerns you, consider omitting the sugar and adding a shredded apple pear or green apple to the batch."


Here are some sugar-free kimchi recipes:





Spicy and Sour Kimchi
www.marksdailyapple.com/kimch
i/


Easy Sugar Free Kimchi
(if you're interested in ferments in general, the recommended book is EXCELLENT)
www.thesophisticatedcaveman.com/easy
-s
ugar-free-kimchi/


The Easiest Kimchi Recipe
iquitsugar.com/recipe/the-eas
iest-kimc
hi-recipe/


Kimchi
(this one starts the cabbage fermenting for a day or two to get it 'going' and then adds the rest of the ingredients, which would be another way to go if not using sugar)
www.primalpalate.com/paleo-re
cipe/kimc
hi/


HOT, SALTY & SOUR: MY KIMCHI RECIPE
(the above quote is from this recipe... not sugar-free, but good explanations here)
nourishedkitchen.com/kimchi-r
ecipe/






('Delicious' in Korean, LOL)
emoticon


Edited by: _RAMONA at: 5/10/2018 (18:55)

Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


 current weight: 135.0 
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_RAMONA's Photo _RAMONA Posts: 11,496
5/10/18 4:22 P

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Kathleen, I don't think anyone would get ill, simply because if the ferment was negatively affected, it would look and smell bad. No one would eat it, LOL.... and I didn't want anyone to waste a whole lot of good kimchi.

I wouldn't put inulin into any ferment. While it adds sweetness to foods and is itself a prebiotic (fermentable fiber), just like artificial sweeteners, it isn't the correct food to encourage healthy fermentation, and in gluten-free baking it's also used as a binder... it absorbs liquid and binds non-gluten 'flours' together. Not a property you want to add into a ferment of any kind.

I agree with PIPPAMOUSE... I doubt the sugar is essential to the ferment, but it is possible that it balances the spice, or is necessary to the ferment because of all of the spices. Spices can inhibit the fermenting process in the initial stages, so it's possible the sugar just helps to get things going. By the time the ferment is done, I doubt there's much sugar left, and if you're concerned about that, just let it ferment longer before eating.



Edited by: _RAMONA at: 5/10/2018 (18:57)

Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


 current weight: 135.0 
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PIPPAMOUSE's Photo PIPPAMOUSE Posts: 4,384
5/10/18 4:12 P

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I know sauerkraut can be fermented with just water, salt, and time. I wonder if kimchi would be the same and not need added sugar at all? I mean veggies have sugars to feed the lactic bacteria.

Alesha
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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (566,584)
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5/10/18 1:23 P

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i've never had kimchee, however, as a baker doing alot of sugar and gluten free products i use something called inulin in place of sugar to rise bread. it works with the yeast as sugar would, but is keto friendly. Wonder if it would work in your recipe?

Holly
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KATHLEEN624's Photo KATHLEEN624 Posts: 2,772
5/10/18 11:52 A

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Hey Ramona! You found me here. Thank you for your input about the sugar. I have edited my recipe taking out the statement about artificial sweeteners. I don't want someone getting ill because of that.

Edited by: KATHLEEN624 at: 5/10/2018 (12:02)
Kathleen in PA
It's not a diet, It's a lifestyle change,


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KATHLEEN624's Photo KATHLEEN624 Posts: 2,772
5/10/18 11:47 A

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Yes Karen that is what started us on making it ourselves. It is really pricey here on east coast.

My husband is the same. For me it is a small taste. For him he needs his own jar. LOL
That recipe make a huge amount. We put it into a very large "bulk" size empty pickle jar we have.

Kathleen in PA
It's not a diet, It's a lifestyle change,


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KDGIRL's Photo KDGIRL Posts: 3,821
5/10/18 11:39 A

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Thanks Kathleen!! We love kimchi - and at $5 a bottle, it's pretty expensive. Especially when my husband can eat half a jar at one sitting.


Karen "KD"





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_RAMONA's Photo _RAMONA Posts: 11,496
5/10/18 11:39 A

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I LOVE Kimchi, and while I make sauerkraut all of the time, I've never made kimchi. Thanks for the recipe share, Kathleen.

As for using artificial sweetener in place of sugar, I'm really not sure that you could use it... I suspect that it might disrupt the fermentation process, which could affect the taste/texture, or even possibly promote an imbalance in the microculture and encourage the overgrowth of undesirable yeasts/bacteria... you'd have to test it.

With regard to the amount of sugar in this recipe, I also suspect that it all gets converted to probiotics through the fermentation process, and as far as keto goes, likely irrelevant.

Edited by: _RAMONA at: 5/10/2018 (11:54)

Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


 current weight: 135.0 
250
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163.75
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KATHLEEN624's Photo KATHLEEN624 Posts: 2,772
5/10/18 11:21 A

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This recipe does contain sugar which is important to the fermentation process.
This KIMCHI is spicy!

KIMCHI
Ingredients:
2 pounds of Napa Cabbage
2 Tablespoons Sambal OELEK chili paste
2 Tablespoons Chili garlic sauce
2 Tablespoons Siracha hot sauce
2 Tablespoons Fish sauce
2 Tablespoons Oyster sauce
2 Tablespoons sugar
1 cup apple cider vinegar
1/4 cup of peeled and grated Ginger ( 2" piece)
1/4 cup minced garlic
***In a separate bowl dissolve the sugar with the apple cider vinegar before adding to all
ingredients.

*Optional: 8 oz Daikon radish peeled and sliced into thin matchsticks.

Wash and rinse your separated cabbage leaves well. DRY your cabbage leaves.
CUT dried cabbage leaves into 1 inch pieces (not too small)
Add cabbage (daikon if using) to large bowl/bin. (I use a large plastic Tupperware to accommodate the volume)
Add ALL ingredients to cabbage and toss with hands until cabbage leaves are all well coated.
It should be a juicy mix.

LEAVE TWO INCHES from the top of your jar for fermentation.
Pack very tightly into a few large jars or wide mouth mason jars.
ADD some water to cover leaving two inches from top..

Close tightly and store overnight in refrigerator.
24 hours later (next day) open jars and let out gasses. (Bubble and fizz is normal)
Reseal tightly and keep in refrigerator for one week before use.

This KIMCHI will last 8 -9 weeks in refrigerator. I always mark my jars with the date.

emoticon Enjoy!

Edited by: KATHLEEN624 at: 5/10/2018 (11:50)
Kathleen in PA
It's not a diet, It's a lifestyle change,


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