Guest guest Posted November 14, 2003 Report Share Posted November 14, 2003 Sorry I couldn't find the thread to continue the " what cabbage to use " discussion. My sister-in-law is from Korea and cooks wonderful traditional dishes. We went out in the springtime picking weeds to eat and in the fall mushrooms. She would always make her kimchee in glass gallon jars and sit them in the cupboard under the kitchen sink. My Mom hated the smell! It's still a family joke. But she always used the regular kraut cabbage with delicious results. I never knew there was another cabbage to use for it until reading NT. Could be that there was no Napa available in the small town we shopped at, but it never came up in discussion. Oh, she never added any whey either and it still pickled fine. Speaking of mushrooms she told me once that shiitakes are good to put in the kimchee too. I've never tried it...But yup, she eats it 3x/day or more - Quote Link to comment Share on other sites More sharing options...
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