Re: So have I screwed the kimchi pooch?

[Guest guest]

,

>In short, I guess due to the heat wave (my kitchen exhaust window fan says

>it's 97 degrees in the kitchen today, though I don't know that it's really

>that accurate) the kimchi formed a lot of gas and forced virtually all of

>the liquid out of the jars and into the plastic container I had put the

>jars in to catch any overflow. Huge air pockets were left behind,

>particularly in the bottoms of the jars.

>

>I put it in the fridge, but I've been a little leery of testing it since my

>guts are always on the sensitive side.

>

I always use mason jars, always get lots of gas in the ferments, and

mostly deal with heat issues. My house is at 76-78 degrees all summer,

so not the oven you have going. Everything I make gets a lot of

fizzies. In fact, the stuff will have a bit of sparkle weeks later,

even. So, I always have to push the stuff down through the bubbles, and

then refrigerate, burping the jars the first day or two. Don't want any

kimchi splashes with jars under pressure. I usually have to add extra

water 3-5 days later, as it goes somewhere <g>. You will want it

covered in liquid or it could mold. I would get the veggies packed

down, add water, perhaps a bit of salt if most of the liquid

disappeared, and check out the look and smell in a few days.

Deanna

[Guest guest]

> Any thoughts? Should I just bite the bullet and buy new nappa cabbage,

> shrimp, ginger, garlic, and sesame seeds this weekend and start a new

> batch? Or is it likely to be perfectly OK? And if it is OK, does

the loss

> of liquid mean that its probiotic characteristics will be reduced?

,

I'd eat it.

B.

[Guest guest]

Are you using a recipe from NT or do you have a different one you could

share? I'm getting tired of sauerkraut and would like to try a non-spicy

kimchi in my harsch.

Elaine

[Guest guest]

Elaine-

>Are you using a recipe from NT or do you have a different one you could

>share? I'm getting tired of sauerkraut and would like to try a non-spicy

>kimchi in my harsch.

I don't think there is a kimchi recipe in NT, actually. I read Heidi's

kimchi PDF in the files section here awhile back, so if I'm following any

recipe it's hers, but here's what I used this time, for whatever it's worth:

3 heads of nappa cabbage, soaked in salted water for a few hours then

drained and chopped up on a cutting board

1 bag raw sesame seeds (1#, I think)

1 jar salt shrimp (1#, I think, but maybe more) pureed in the Cuisinart

Ginger, a lot (maybe 2-3#) peeled and Cuisinarted to a fine chop

Garlic, several heads, peeled and Cuisinarted to a fine chop

Celtic Sea Salt, very little

Rapadura sugar, maybe 1T total

Paprika, a really huge amount, mostly sweet, some half-sharp (I don't have

a good source of Korean red pepper)

Cayenne, a touch, maybe 1T total tops

Filtered water as needed

I think that was it. Like I said, though, I had trouble due to inattention

and the ridiculous weather here.

-

[Guest guest]

On Tue, Jul 26, 2005 at 06:58:15PM -0400, Idol wrote:

> Elaine-

>

> >Are you using a recipe from NT or do you have a different one you could

> >share? I'm getting tired of sauerkraut and would like to try a non-spicy

> >kimchi in my harsch.

>

> I don't think there is a kimchi recipe in NT, actually. I read Heidi's

> kimchi PDF in the files section here awhile back, so if I'm following any

> recipe it's hers, but here's what I used this time, for whatever it's worth:

In NT it's under Korean Sauerkraut, but underneath it says kimchi in

parentheses. They do the same for Latin American Sauerkraut (Cortido)

which my wife insists should be Curtido.

Todd

[Guest guest]

> Are you using a recipe from NT or do you have a different one you could

> share? I'm getting tired of sauerkraut and would like to try a

> non-spicy

> kimchi in my harsch.

My kimchi de provence recipe is here:

http://www.thenewhomemaker.com/kimchideprovence

Delicious especially served with scrambled eggs.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.deanspeaksforme.com * http://www.knitting911.net

[Guest guest]

Deanna-

>I usually have to add extra

>water 3-5 days later, as it goes somewhere <g>. You will want it

>covered in liquid or it could mold. I would get the veggies packed

>down, add water, perhaps a bit of salt if most of the liquid

>disappeared, and check out the look and smell in a few days.

I guess I'll salt some water and mix it into the jars and then see how it

tastes in a couple days.

-

[Guest guest]

-

>I'd eat it.

Trying to imagine a scenario in which you wouldn't say that... ;->

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