you do not need a pounder to make kim chee

[Guest guest]

Dear Suz,

You are a wealth of practical knowledge on cooking. I'm so glad I

don't have to use a pounder. I bought 3 different kinds and none of

them work very well. Using my hands sounds like a better idea.

Yippee! I had to add water too, but wondered whether I shouldn't.

Thanks for the clarification.

Luv, Bee

Chefsuz wrote:

> note on making homemade kim chee:

>

> you don't need a pounder if you've got very clean and able hands.

the pounder is used to pound the cabbage mixture which breaks the

cell walls and gets the salt mixed in to start liquids releasing. i

just put all my ingredients in a very clean pot, use my hand to mix

and squeeze the mixture until it is wilted and reduced in mass (just

a minute or two of this is plenty).

> then i put it in a jar and pack it down, i usually add a little bit

> more water to make sure there's plenty of brine and voila, you're

> ready to ferment!

>

> ~ suz