Posting Heidi's stuff - was McCann's Oats

[Guest guest]

No: FWIW anyone can post anything of mine anywhere, unless I send it

personally and it's about me or my family. - Heidi Jean

---------------

Oh really? I was going to ask about adding a link to my local WAPF

chapter website to that great kimchi pdf file. It is really well done

and I think others would enjoy it; especially those needing to get their

feet wet in the kimchi juice, so to speak. If I hear no objections, I

will add it next month.

Cheers!

Deanna

[Guest guest]

>Oh really? I was going to ask about adding a link to my local WAPF

>chapter website to that great kimchi pdf file. It is really well done

>and I think others would enjoy it; especially those needing to get their

>feet wet in the kimchi juice, so to speak. If I hear no objections, I

>will add it next month.

>

>Cheers!

>Deanna

No objections. And FWIW, I didn't put my name on it on purpose ...

I figure this stuff gets sent all over and I don't really want credit

til I get it right ...

Heidi Jean

[Guest guest]

>>>I was going to ask about adding a link to my local WAPF chapter website to

that great kimchi pdf file. It is really well done and I think others would

enjoy it; especially those needing to get their feet wet in the kimchi juice, so

to speak.<<<

Only NN members will be able to access it - so you'd better tell them all the

other benefits of joining NN so they'll join up.

Cheers,

Tas'.

[Guest guest]

Only NN members will be able to access it - so you'd better tell them

all the other benefits of joining NN so they'll join up.

Cheers,

Tas'.

------------------

Hey Tas'.

I dowloaded that puppy and have already spread Heidi's kimchi gospel

across the globe (even to some vegan pals)! I will get it up on our

WAPF site too, and then we will have kimchi smells throughout the

atmosphere, hee hee!

Deanna

[Guest guest]

>I dowloaded that puppy and have already spread Heidi's kimchi gospel

>across the globe (even to some vegan pals)! I will get it up on our

>WAPF site too, and then we will have kimchi smells throughout the

>atmosphere, hee hee!

>

>Deanna

The *NEXT* PDF will have how to make kimchi in a mason jar ... I just

got my " Dunkers " clay and am starting my first commercial batch.

They will be thick porcelain, certified nontoxic. So all those vegans

can make kimchi even easier ... of course we'll also get into using

dried fish and shrimp for the non-vegans.

Heidi Jean

[Guest guest]

The *NEXT* PDF will have how to make kimchi in a mason jar ... I just

got my " Dunkers " clay and am starting my first commercial batch. They

will be thick porcelain, certified nontoxic. So all those vegans can

make kimchi even easier ... of course we'll also get into using dried

fish and shrimp for the non-vegans. - Heidi Jean

----------------

Brilliant. Thanks again Heidi. I definitely need some dunkers. This

morning I went to relieve the pressure in a half gallon jar of new

kimchi with the clamp down type of seal (as illustrated in your Kimchi

file). Kimchi juice sprayed throughout the kitchen and all over me,

lol. Oh well, at least I know it's fermenting nicely. I guess I shoud

be thankful that the jar didn't explode.

Deanna

[Guest guest]

At 07:44 AM 11/7/04 -0600, you wrote:

>

>The *NEXT* PDF will have how to make kimchi in a mason jar ... I just

>got my " Dunkers " clay and am starting my first commercial batch. They

>will be thick porcelain, certified nontoxic. So all those vegans can

>make kimchi even easier ... of course we'll also get into using dried

>fish and shrimp for the non-vegans. - Heidi Jean

>----------------

>

>Brilliant. Thanks again Heidi. I definitely need some dunkers. This

>morning I went to relieve the pressure in a half gallon jar of new

>kimchi with the clamp down type of seal (as illustrated in your Kimchi

>file). Kimchi juice sprayed throughout the kitchen and all over me,

>lol. Oh well, at least I know it's fermenting nicely. I guess I shoud

>be thankful that the jar didn't explode.

>

>Deanna

Ooooohhh!!!! *jumps up and down waving her arms about and clapping in joy*

Dunkers! Dunkers! Rah rah rah!!!!

*sits back down and composes herself*

I can see it now - finally gets over her aversion to trying to do

kimchi ONLY because she has dunkers. :-D ... that means another thing I

can " blame " on Heidi. Cool. DO let me know when they're ready.

Oh, and Deanna? I've heard of using pheromones as perfume, but ...

kimchi juice? Kind of an eclectic crowd to use it for, isn't it?

MFJ

I wanna live! I wanna explore the Universe! And I wanna eat pie!

~Urgo

[Guest guest]

Did I miss something? What on earth is dunkers clay and how does it

relate to making kimchee?

>... I just

> got my " Dunkers " clay and am starting my first commercial batch.

[Guest guest]

Oh, and Deanna? I've heard of using pheromones as perfume, but

....kimchi juice? Kind of an eclectic crowd to use it for, isn't it?

- MJF

----------

Oh yes , and the bishop's visitation at our church was today But

alas, I showered after my kimchi splash and before the big event.

Interestingly, a friend did tell me lactic acid was good for the

complexion. Kimchi juice anyone?

Deanna

[Guest guest]

At 01:06 PM 11/7/04 -0600, you wrote:

>Oh yes , and the bishop's visitation at our church was today But

>alas, I showered after my kimchi splash and before the big event.

>Interestingly, a friend did tell me lactic acid was good for the

>complexion. Kimchi juice anyone?

>

>Deanna

Sure, and the next thing ya know, kimchi perfume will be ALL the rage, and

all us rabid garlic-eaters will be left out in the cold ...

MFJ

I wanna live! I wanna explore the Universe! And I wanna eat pie!

~Urgo

[Guest guest]

>>>But alas, I showered after my kimchi splash and before the big event.

Interestingly, a friend did tell me lactic acid was good for the complexion.

Kimchi juice anyone?<<<

ACV is really good for skin and hair. I'm thinking kimchi juice would have

similar benefits.

Cheers,

Tas'.

[Guest guest]

>Brilliant. Thanks again Heidi. I definitely need some dunkers. This

>morning I went to relieve the pressure in a half gallon jar of new

>kimchi with the clamp down type of seal (as illustrated in your Kimchi

>file). Kimchi juice sprayed throughout the kitchen and all over me,

>lol. Oh well, at least I know it's fermenting nicely. I guess I shoud

>be thankful that the jar didn't explode.

>

>Deanna

Ouch! Wow, what were the ingredients? I really haven't had

much gas on any kimchi, tho I don't use much fruit or any

sugar, which probably has something to do with it. Lately I've

been using plastic lids more, they seem safer.

FWIW though, I've had beer batches where I opened the

lid and the ENTIRE KITCHEN was sprayed with beer ... had to

wash the whole ceiling ...

Heidi Jean

[Guest guest]

Kimchi juice sprayed throughout the kitchen and all over me, lol. Oh

well, at least I know it's fermenting nicely. I guess I should be

thankful that the jar didn't explode. - Deanna

>

> Ouch! Wow, what were the ingredients? I really haven't had

> much gas on any kimchi, tho I don't use much fruit or any

> sugar, which probably has something to do with it. Lately I've

> been using plastic lids more, they seem safer. - Heidi

---------------------------

Well, I used, Napa cabbage, scallions, garlic, ginger, carrots (not

much), broccoli, salt, whey (from organic commercial yogurt as per NT)

and I think that's it. I didn't prepare the cabbage first, just sliced

it up. In fact, all ingredients were finely chopped or grated. Might

it be that I am in a warmer region? My house is consistently about

72-74 presently. Or how about the size of the jar, will that cause more

gas production? It did seem more fizzy than other ferments I've done in

quart batches, but it also smells more mild than my first batch. I

refrigerated it a bit early at about 36 hours, to calm it down some, lol.

I think the Dunker weights will be helpful in these cases. I always use

a cabbage leave and grind a bit of salt on top of the contents. But the

kimchi rises up trying to escape along with the CO2. I think for large

quantities - and I need large quantities for my family and neighbors

dipping into my stash - Dunkers will be the way to go.

Deanna

[Guest guest]

>Well, I used, Napa cabbage, scallions, garlic, ginger, carrots (not

>much), broccoli, salt, whey (from organic commercial yogurt as per NT)

>and I think that's it. I didn't prepare the cabbage first, just sliced

>it up. In fact, all ingredients were finely chopped or grated. Might

>it be that I am in a warmer region? My house is consistently about

>72-74 presently. Or how about the size of the jar, will that cause more

>gas production? It did seem more fizzy than other ferments I've done in

>quart batches, but it also smells more mild than my first batch. I

>refrigerated it a bit early at about 36 hours, to calm it down some, lol.

My house is always the same temp, more or less. I don't chop my

cabbage fine. Maybe because you used whey? I don't do that. Of

course I also have been using a lot of red pepper, which I think

changes the ferment. Otherwise mine is the same, but it really

doesn't release any gas to speak of. I made some once in a plastic

bag (to follow a recipe on the web) and it made very little gas. And

I often make it in jars, even the French canning jars with tight

lids (they are very heavy jars, I don't think they would explode

readily, but I wouldn't use them if there was a gas problem).

One thing I do differently too is I add some " sour " to the mix (vinegar

and kimchi juice from the previous batch). That lowers the PH and

gets the right bacilli going.

" Fizzy " means there is more yeast ... so you are getting yeast

ferment vs. bacterial, I think (which would also make it milder,

less acid).

>I think the Dunker weights will be helpful in these cases. I always use

>a cabbage leave and grind a bit of salt on top of the contents. But the

>kimchi rises up trying to escape along with the CO2. I think for large

>quantities - and I need large quantities for my family and neighbors

>dipping into my stash - Dunkers will be the way to go.

Well, you'll be a good test case! I'm thinking of putting together a

" Make your own Kimchi " kit ... then you can give them to your

neighbors and help them become self sufficient kimchi makers!

Heidi Jean

[Guest guest]

Maybe because you used whey? I don't do that. Of course I also have been

using a lot of red pepper, which I think changes the ferment. <snip>

Well, you'll be a good test case! I'm thinking of putting together a

" Make your own Kimchi " kit ... then you can give them to your neighbors

and help them become self sufficient kimchi makers! - Heidi Jean

-----------------------------

Maybe. Next time I'll do exactly the same, except no whey and more

salt. Funny about peppers. We grow jalepenos - still have some in the

garden - and of course I used them as well. I just forgot to mention

them. I mean, they are a given, hee hee. Failing to mention THE most

important addition reminds me of cookbooks from a couple hundred years

ago. The recipes are often very scanty on these sorts details. You

are supposed to know the basics.

Yes, start making those Dunkers! I am ready to be a tester. You are

quite a gal to put together a kit. I suppose it will keep those kimchi

questions to a minimum, helping others as well as yourself

Deanna

[Guest guest]

>Yes, start making those Dunkers! I am ready to be a tester. You are

>quite a gal to put together a kit. I suppose it will keep those kimchi

>questions to a minimum, helping others as well as yourself

>

>Deanna

So do you have a favorite " totem " (symbol, lucky charm, favorite

anything?). I'll make you a customized batch in return for feedback

(which of course you would give anyway). Hmmm ... maybe a jalepeno ...

As for helping others ... I am convinced based on my own experience,

that the best way to help " the world " is to get us back to decent

eating, and fermented foods are a big part of that. Sometimes the

hardest questions have the simplist answers!

Heidi Jean