Guest guest Posted September 16, 2003 Report Share Posted September 16, 2003 >. The juice and kimchee stayed pretty level. I am >ready to make more but would like to try another recipe. My family >likes antipasta. Can I make kimchee that resembles that? Or kimchee >that is tasty and just a little hot. The first batch I used the >recipe in NT but I reduced the amount of ginger, took out the radish, >reduced the amount of chile flakes and I think I put in less garlic! I make some for the rest of the family that is a LOT like antipasta (though really, I'm not all that against pasta if it is made from rice :-) I just use napa, green beans (blanched), sweet peppers, garlic and dill. Or italian seasoning. Fresh oregano would be good. Then when you serve it, toss with some olive oil and olives (some people add fresh tomatoes too). You can add hot pepper or not ... adding just a *little* is nice for most people. Leave out the ginger for " italian style " . I suspect the original antipasto was fermented -- lacto fermenting is big in France and Italy, or was. Your mix should be pretty watery, to avoid mold. If pounding doesn't add enough water, or if you are feeling lazy, just pour in some salt water, and maybe a little vinegar for luck. The books say 1 boiled qt of water with 2 T salt, cooled, then add 1 T vinegar and pour over vegies until submerged -- you can do that with any vegie but Napa mixes work the best in my experience. I don't boil the water, but it goes through a reverse osmotic system and it isn't chlorinated. -- Heidi Quote Link to comment Share on other sites More sharing options...
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