Guest guest Posted June 1, 2005 Report Share Posted June 1, 2005 Hi folks, This is a cross-post but I wanted to share with any who may not have seen it. ************************** I decided to try something new. I am so addicted to kimchi, pickles and sauerkraut that I decided to start a batch of " cultured vegetables " and thought I would share my latest experiment/invention with you. I'll let you know how the finished product ends up. I'm hoping to taste it in about 3 days. My recipe: Cabbage Turnip Greens Spinach Swiss Chard Chop these up and add sea salt to taste (sort of the same principle as in Kimchi). Let sit for a couple hours. Then drain and rinse. Add the following grated veggies: carrots beets ginger garlic onion fresh dill (or other herbs of your choice) Roll up one sheet of seaweed and snip into vegetable mixture. Add fish sauce to taste (approximately 1 tablespoon) and mix. Pack it all into a ceramic crock or glass gallon jar. Place large cabbage leaves on top and weight all of it down with a plate and a half-gallon jar of water. After 24 hours if it doesn't have enough of its own brine to cover the veggies, add enough salt brine (1 cup water plus 1 tsp sea salt) to cover them. Wait (impatiently) for 3 - 5 days, depending on ambient temps). I will let you all know how it turned out in a few days. Be well, Quote Link to comment Share on other sites More sharing options...
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