Re: kimchi: was lil confused with yeast files

[Guest guest]

Thanks Mara, I'll do a little research. I love kimchi, but at the authentic Korean market I go to in East Providence (the owner BTW goes to NYC once a week for all his stuff) I was very disappointed to find all the kimchee products had MSG and sugar in one form or another.

Maybe Jodi will see this thread and tell me her legal Kimchi.

Terry

kimchi: was lil confused with yeast files

I get it from Hawthorne Valley at the greenmarket in NYC.

I actually bought this huge tub so I don't have to shlep down there

all the time.

I called them up and had a long talk with the guy who created the recipe

- don't have a letter - but I feel very comfortable with all of their products

I've checked out so far. It's a small organic company, on the level.

There's another two, though, that they sell in Health food stores - one

made in Vermont, that I forget the name of (sorry)- I also called them up

and they told me no illegals - and another one that Jodi knows about,

maybe from the GAPS list.

Mara

Mara,

Do you make your own kimchi? How do you find or do you have a kimchi made without MSG or sugar?

Thanks,

Terry

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[Guest guest]

Hi Terry,

There are a couple of online sources for saurkraut although that is pretty easy

to make on your own- Kimchee is totally possible as well.

The Hawthorne one Mara eats isn't tradition kimchee in the sense it doesn't have

that heat to it.

There is this company which I do not have a letterhead from but appears to be

legal. Many of their stuff is raw. It is very expensive IMO and usually sold

in health foods stores, food co-ops.

http://www.rejuvenative.com/

Click on the Kimchee. They have a couple of types.

Jodi

[Guest guest]

> Hi Terry,

>

> There are a couple of online sources for saurkraut although that is

> pretty easy to make on your own- Kimchee is totally possible as well.

Well, it's supposed to be really smelly. For one.

Also after making vanilla, nut milks, nut milk yogurts, my own

dried fruits and lots of other esoteric stuff - for some reason

making my own kimchi - just not there yet.

>

> The Hawthorne one Mara eats isn't tradition kimchee in the sense it

> doesn't have that heat to it.

It has heat - it has chili peppers in it and some chili seeds

- it just doesn't scorch.

It sure singes up my mouth - which by the way I love.

Although it could obviously be even hotter.

Here's their website:

http://hawthornevalleyfarm.org/store/store.htm

> There is this company which I do not have a letterhead from but

> appears to be legal. Many of their stuff is raw. It is very

> expensive IMO and usually sold in health foods stores, food co-ops.

>

> http://www.rejuvenative.com/

>

> Click on the Kimchee. They have a couple of types.

>

> Jodi

>

>

>

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

>

>

[Guest guest]

Mara,

> >

> > There are a couple of online sources for saurkraut although that is

> > pretty easy to make on your own- Kimchee is totally possible as well.

>

> Well, it's supposed to be really smelly. For one.

>

> Also after making vanilla, nut milks, nut milk yogurts, my own

> dried fruits and lots of other esoteric stuff - for some reason

> making my own kimchi - just not there yet.

This made me laugh.. Don't feel bad.. seriously. It's ok.

Making ferments in small city apartments isn't the greatest thing at all!

> > The Hawthorne one Mara eats isn't tradition kimchee in the sense it

> > doesn't have that heat to it.

>

> It has heat - it has chili peppers in it and some chili seeds

> - it just doesn't scorch.

>

> It sure singes up my mouth - which by the way I love.

>

> Although it could obviously be even hotter.

>

> Here's their website:

>

> http://hawthornevalleyfarm.org/store/store.htm

Not the way regular traditional kimchi does, not to say Hawthorne's isn't yummy

it's just people get a very different taste from Hawthorne's (not what they're

used to). I reckon more traditional recipes use fish sauce or fermented fish

sauce and that also helps with the heat? Maybe.

Hawthorne is tame comparing to traditional Kimchi.

There is a stand in the GreenMarket that sells traditional stuff although it has

sugar and some other illegals added in.

Very happy you like it (so do I, will be very happy to work up to it)

I also love their other products too- killer Havarti cheese and wonderful

produce)

Jodi

[Guest guest]

Thanks Mara and Jodi,

I will check it out. I don't love sauerkraut, Czech mom and Czech/ German grandmom made it a lot and I'd rather eat kimchi!!

I like the heat, can always make it hotter with my home made hot spice. I would never attempt to make kimchi at home, though I have a friend who has.

I'll keep you posted.

Terry

Re: kimchi: was lil confused with yeast files

Mara,> >> > There are a couple of online sources for saurkraut although that is > > pretty easy to make on your own- Kimchee is totally possible as well.> > Well, it's supposed to be really smelly. For one.> > Also after making vanilla, nut milks, nut milk yogurts, my own> dried fruits and lots of other esoteric stuff - for some reason> making my own kimchi - just not there yet.This made me laugh.. Don't feel bad.. seriously. It's ok.Making ferments in small city apartments isn't the greatest thing at all!> > The Hawthorne one Mara eats isn't tradition kimchee in the sense it > > doesn't have that heat to it.> > It has heat - it has chili peppers in it and some chili seeds> - it just doesn't scorch.> > It sure singes up my mouth - which by the way I love.> > Although it could obviously be even hotter.> > Here's their website:> > http://hawthornevalleyfarm.org/store/store.htmNot the way regular traditional kimchi does, not to say Hawthorne's isn't yummy it's just people get a very different taste from Hawthorne's (not what they're used to). I reckon more traditional recipes use fish sauce or fermented fish sauce and that also helps with the heat? Maybe.Hawthorne is tame comparing to traditional Kimchi.There is a stand in the GreenMarket that sells traditional stuff although it has sugar and some other illegals added in.Very happy you like it (so do I, will be very happy to work up to it)I also love their other products too- killer Havarti cheese and wonderful produce)Jodi

[Guest guest]

Thanks Mara and Jodi,

I will check it out. I don't love sauerkraut, Czech mom and Czech/ German grandmom made it a lot and I'd rather eat kimchi!!

I like the heat, can always make it hotter with my home made hot spice. I would never attempt to make kimchi at home, though I have a friend who has.

I'll keep you posted.

Terry

Re: kimchi: was lil confused with yeast files

Mara,> >> > There are a couple of online sources for saurkraut although that is > > pretty easy to make on your own- Kimchee is totally possible as well.> > Well, it's supposed to be really smelly. For one.> > Also after making vanilla, nut milks, nut milk yogurts, my own> dried fruits and lots of other esoteric stuff - for some reason> making my own kimchi - just not there yet.This made me laugh.. Don't feel bad.. seriously. It's ok.Making ferments in small city apartments isn't the greatest thing at all!> > The Hawthorne one Mara eats isn't tradition kimchee in the sense it > > doesn't have that heat to it.> > It has heat - it has chili peppers in it and some chili seeds> - it just doesn't scorch.> > It sure singes up my mouth - which by the way I love.> > Although it could obviously be even hotter.> > Here's their website:> > http://hawthornevalleyfarm.org/store/store.htmNot the way regular traditional kimchi does, not to say Hawthorne's isn't yummy it's just people get a very different taste from Hawthorne's (not what they're used to). I reckon more traditional recipes use fish sauce or fermented fish sauce and that also helps with the heat? Maybe.Hawthorne is tame comparing to traditional Kimchi.There is a stand in the GreenMarket that sells traditional stuff although it has sugar and some other illegals added in.Very happy you like it (so do I, will be very happy to work up to it)I also love their other products too- killer Havarti cheese and wonderful produce)Jodi