Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 A little coconut milk added to that is rediculously good. Hee hee, Beau On 2/22/06, Pugh <labradors@...> wrote: > > wrote: > > >While you're at it, I'd like the perfect milkshake, the one true > shepherd's pie and the keys to the kingdom too please. > > >Just joking. There's a dandy recipe by Heidi in the files section. > > Ha ha! but just in case you're looking for a really good recipe for the > perfect milkshake. I make them all the time :-) > > Fruit Smoothies > ------------------- > > 2 parts finished kefir (home-made of course) > 1 part fruit* > Blend in the blender and enjoy > > *Fruit suggestions (that I have tried) include: fresh banana, mango, > peaches, strawberries, raspberries, blueberries, or canned mandarines or > cranberries. > > and the K9's > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 Sounds simple and delish! I think I might try freezing some of the fruit... Re: Kimchi wrote: >While you're at it, I'd like the perfect milkshake, the one true shepherd's pie and the keys to the kingdom too please. >Just joking. There's a dandy recipe by Heidi in the files section. Ha ha! but just in case you're looking for a really good recipe for the perfect milkshake. I make them all the time :-) Fruit Smoothies ------------------- 2 parts finished kefir (home-made of course) 1 part fruit* Blend in the blender and enjoy *Fruit suggestions (that I have tried) include: fresh banana, mango, peaches, strawberries, raspberries, blueberries, or canned mandarines or cranberries. and the K9's Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 kefir_king wrote: > are you the famous Heidi (aka kimchi recipe)? > Just curious...does kimchi end up with all this salt (10%) sounds > like alot..I tried to do saurkraut with 2.5% salt solution...it > worked...ok it was not really saurkraut..it was more like fermented > red cabbage ( i didnt do all the pounding etc..just added the salt > solution to the shredded cabage and left it for few weeks..it did > ferment at 2.5% salt solution...so why does kimchi need 10% > salt...thanks " famous " eh? I dunno about that, but yeah, I wrote the PDF! I don't actually measure the salt. I salt the cabbage til it tastes good, like a good soup. Measuring salt is iffy, because it comes in different sizes. Kosher salt and sea salt and table salt all contain different amounts of sodium per tsp. To be accurate you have to weigh it, but weighing 2T of salt takes a really good scale! If you add some acid and kimchi juice, I don't think it is really critical how much salt you add. Salt is only really *critical* in meat ferments, I think, esp. if there isn't much carbohydrate. But doing meat ferments without carbs is one of the riskier kinds of things anyway, people die from that occasionally. Cabbage, at worst, will get slimy, but I've never had it happen. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2006 Report Share Posted April 14, 2006 Heidi is the expert..see her pdf file under files section Dirk Coetsee <dirk.coetsee@...> wrote: Does anyone here have a good, reliable method for making Kimchi? I want to make it, but my experiments with fermented veggies have not gone well so far. I need some techincal detail such as optimal temperature as well as good methodology. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2006 Report Share Posted April 14, 2006 Heidi is the expert..see her pdf file under files section Dirk Coetsee <dirk.coetsee@...> wrote: Does anyone here have a good, reliable method for making Kimchi? I want to make it, but my experiments with fermented veggies have not gone well so far. I need some techincal detail such as optimal temperature as well as good methodology. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2006 Report Share Posted April 14, 2006 How do you get to the files? On Apr 14, 2006, at 10:06 AM, kefir king wrote: > Heidi is the expert..see her pdf file under files section Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2006 Report Share Posted April 14, 2006 Simply visit the MN homepage and you'll see " Files " in the main menu on the left. nutrition/files/ Please feel free to contact me offlist anytime for technical assistance with the group! While I'm at it, it never hurts to mention that there is a fantastic archival search utility for this group and several related ones at: www.onibasu.com Some new members might not be aware of this incredible resource, so enjoy! Mike On 4/14/06, Parashis <artpages@...> wrote: > How do you get to the files? > > > On Apr 14, 2006, at 10:06 AM, kefir king wrote: > > > Heidi is the expert..see her pdf file under files section > Parashis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2006 Report Share Posted April 15, 2006 >Please feel free to contact me offlist anytime for technical >assistance with the group! > >While I'm at it, it never hurts to mention that there is a fantastic >archival search utility for this group and several related ones at: >www.onibasu.com >Some new members might not be aware of this incredible resource, so enjoy! > Anton is the best list owner ever. It is an honor to be among such people. Bless you all. Deanna in N TX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 Hi Heidi, Thanks for the headsup on salt, this is an important thing to know about. Audrey <snippet> > I don't actually measure the salt. I salt the cabbage > til it tastes good, like a good soup. Measuring salt > is iffy, because it comes in different sizes. Kosher > salt and sea salt and table salt all contain different > amounts of sodium per tsp. To be accurate you have > to weigh it, but weighing 2T of salt takes a really > good scale! > > -- Heidi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2007 Report Share Posted December 8, 2007 I read the recipe for kimchi and I am wondering if you washed the napa cabbage before pounding it? Thanks, Irene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 Ummm ... that's like explaining the meaning of life in 100 words or less! Basically " kimchi " is a classic Korean fermented side dish. There are about 700 standard kinds and everyone makes theirs differently. Kinda like the way people make " pasta " . But typically it involves some vegetables, salted and fermented, and often lots of Korean red pepper (which is more like paprika than cayenne). It also often involves raw oysters or octopus, salted fish or shrimp, and fish sauce. It doesn't always use cabbage. Daikon kimchi is also very popular, and sesame leaf, and I saw one recipe using fish guts. You don't need a starter, but Koreans always use salt as far as the recipes I've seen. It may be possible to make it without salt, by using more acid or red pepper. The bacteria etc. probably vary according to the mix. Someone somewhere has probably studied it. But like kraut, there are probably a variety, depending on the stage of the ferment and the temperature, and what grows in your house. Kimchi is one of THE most studied ferments, though a lot of the papers aren't in English! On Jan 30, 2008 1:08 PM, maartendeprez <maarten.deprez@...> wrote: > > By the way, i don't know what Kimchi is. Would you please explain to a > newbie. I found descriptions stating that is has many ingredients, > depending on what kind of Kimchi you make, but always cabbage or > something like it has to be soaked in brine before adding. Is it a > kind of sauerkraut? Which bacteria, yeasts or molds take part in the > fermentation? Do you need a starter to make it? > > > Thank you. > Maarten Deprez > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2008 Report Share Posted January 31, 2008 On Jan 31, 2008 8:24 AM, Maarten Deprez <maarten.deprez@...> wrote: > So, it could be defined as naturally fermented (by naturally occuring > microorganisms; without starter) vegetables and sometimes also some > dairy ingredients. This way, sauerkraut is " German Kimchi " . Basically every culture has their own crop of fermented food recipes, or at least used to. The Koreans call theirs " kimchi " , and it's a huge part of their culture, kinda like wine is to the French. Actually the French made fermented vegies too, and still do, and they are adopting the kimchi ideas. But they don't make such a big deal out of it, nor do they serve it with every meal. Koreans eat kimchi with EVERY meal, and sometimes it is the meal. Koreans don't use dairy products in kimchi though, or in any other food item, at least historically. Korean and Japanese are just now getting used to the idea of eating stuff that comes out of a cow. > This is interesting. Acid, as i understand, inhibits the growth of wrong > bacteria, like salt, but can red pepper take over that function as well? > Should it be hot chilli's? I've heard it can, yes, as well as certain herbs. The Koreans started using a lot less salt when they started using red pepper. What is interesting is that they didn't have red pepper until said peppers came over from the New World, along with potatoes, corn, etc. The Koreans never really started using potatoes and corn so much ... but they instantly glommed on to red pepper and use it a LOT. What is interesting about this is that historically, salt was pretty expensive. So probably they would want to cut down on salt use if they could. Of course, maybe they used sea water where we would use salt ... I talked to an Alaskan Native about smoking fish, and for brining the fish they just used sea water, which makes a lot of sense. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2008 Report Share Posted January 31, 2008 I teach cultured and fermented food workshops and recently found a wonderful technique for making Kimchi on Youtube. My Korean friend has also gifted me with a specialty red pepper from Korea which seems to be more paprika than hot pepper, I know when I made a good batch of Kimchi by her children's smiles. I serve it with another of my favored ferments from India: Dosas. Amazing kids of all ages love this combination. This past year I purchased a authentic Kimchi pot which my husband Dale buried in the ground. I processed over 80 biodynamically grown Napa cabbages into Kimchi in one day. I will never do this again. It made over 15 gallons of Kimchi, which we could never consume in any one year. I now make Kimchi every month in quart jars. Shabari Bird --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 Could you share the technique or give a link to the Youtube video? I know that we have a great file in the archives from , but it never hurts to have more techniques. Living on an essentially sand-based peninsula, it is very easy for us to dig! Re: Kimchi >I teach cultured and fermented food workshops and recently found a > wonderful technique for making Kimchi on Youtube. My Korean friend > has also gifted me with a specialty red pepper from Korea which seems > to be more paprika than hot pepper, I know when I made a good batch > of Kimchi by her children's smiles. I serve it with another of my > favored ferments from India: Dosas. Amazing kids of all ages love > this combination. This past year I purchased a authentic Kimchi pot > which my husband Dale buried in the ground. I processed over 80 > biodynamically grown Napa cabbages into Kimchi in one day. I will > never do this again. It made over 15 gallons of Kimchi, which we > could never consume in any one year. I now make Kimchi every month in > quart jars. Shabari Bird > > --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 The link for Kimchi is http://www.youtube.com/watch? v=IeBR91ypxk4 & feature=related Bird I like this technique because of the use of a rice flour paste(could also be wheat flour). It spreads the spices evenly and makes a really delightful Kimchi. Shabari > > Could you share the technique or give a link to the Youtube video? I know > that we have a great file in the archives from , but it never hurts > to have more techniques. Living on an essentially sand-based peninsula, it > is very easy for us to dig! > > > Re: Kimchi > > > >I teach cultured and fermented food workshops and recently found a > > wonderful technique for making Kimchi on Youtube. My Korean friend > > has also gifted me with a specialty red pepper from Korea which seems > > to be more paprika than hot pepper, I know when I made a good batch > > of Kimchi by her children's smiles. I serve it with another of my > > favored ferments from India: Dosas. Amazing kids of all ages love > > this combination. This past year I purchased a authentic Kimchi pot > > which my husband Dale buried in the ground. I processed over 80 > > biodynamically grown Napa cabbages into Kimchi in one day. I will > > never do this again. It made over 15 gallons of Kimchi, which we > > could never consume in any one year. I now make Kimchi every month in > > quart jars. Shabari Bird > > > > --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 > > The link for Kimchi is http://www.youtube.com/watch? > v=IeBR91ypxk4 & feature=related Bird > I like this technique because of the use of a rice flour paste(could > also be wheat flour). It spreads the spices evenly and makes a really > delightful Kimchi. Shabari > There was an article about kimchi and other winter pickles in the SF Chronicle this last Wednesday - you can access that by going to www.sfgate.com and searching for kimchi. Connie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 i tried that link and there was no kimchi technique shown. can u send a good link? thanks, diana > > > > Could you share the technique or give a link to the Youtube video? > I know > > that we have a great file in the archives from , but it > never hurts > > to have more techniques. Living on an essentially sand-based > peninsula, it > > is very easy for us to dig! > > > > > > Re: Kimchi > > > > > > >I teach cultured and fermented food workshops and recently found a > > > wonderful technique for making Kimchi on Youtube. My Korean friend > > > has also gifted me with a specialty red pepper from Korea which > seems > > > to be more paprika than hot pepper, I know when I made a good > batch > > > of Kimchi by her children's smiles. I serve it with another of my > > > favored ferments from India: Dosas. Amazing kids of all ages love > > > this combination. This past year I purchased a authentic Kimchi > pot > > > which my husband Dale buried in the ground. I processed over 80 > > > biodynamically grown Napa cabbages into Kimchi in one day. I will > > > never do this again. It made over 15 gallons of Kimchi, which we > > > could never consume in any one year. I now make Kimchi every > month in > > > quart jars. Shabari Bird > > > > > > --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 That is the technique I see in my kimchi cookbooks too. It's a lot easier than the weighting technique: just coat whatever it is with paste and let it ferment. I've used it quite a bit lately. Easy! On Feb 1, 2008 8:31 AM, birdsnestretreat <birdnest@...> wrote: > The link for Kimchi is http://www.youtube.com/watch? > v=IeBR91ypxk4 & feature=related Bird > I like this technique because of the use of a rice flour paste(could > also be wheat flour). It spreads the spices evenly and makes a really > delightful Kimchi. Shabari > > > > > > Could you share the technique or give a link to the Youtube video? > I know > > that we have a great file in the archives from , but it > never hurts > > to have more techniques. Living on an essentially sand-based > peninsula, it > > is very easy for us to dig! > > > > > > Re: Kimchi > > > > > > >I teach cultured and fermented food workshops and recently found a > > > wonderful technique for making Kimchi on Youtube. My Korean friend > > > has also gifted me with a specialty red pepper from Korea which > seems > > > to be more paprika than hot pepper, I know when I made a good > batch > > > of Kimchi by her children's smiles. I serve it with another of my > > > favored ferments from India: Dosas. Amazing kids of all ages love > > > this combination. This past year I purchased a authentic Kimchi > pot > > > which my husband Dale buried in the ground. I processed over 80 > > > biodynamically grown Napa cabbages into Kimchi in one day. I will > > > never do this again. It made over 15 gallons of Kimchi, which we > > > could never consume in any one year. I now make Kimchi every > month in > > > quart jars. Shabari Bird > > > > > > --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 Course when I click on this link I get a boxing champ ... does this relate? On Feb 1, 2008 11:01 AM, Connie Hampton <connie@...> wrote: > > > > > The link for Kimchi is http://www.youtube.com/watch? > > v=IeBR91ypxk4 & feature=related Bird > > I like this technique because of the use of a rice flour paste(could > > also be wheat flour). It spreads the spices evenly and makes a > really > > delightful Kimchi. Shabari > > > > There was an article about kimchi and other winter pickles in the SF > Chronicle this last Wednesday - you can access that by going to > www.sfgate.com and searching for kimchi. > Connie > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 Please try this link I took it from the address bar: If not it is entitled Make Kimchi All the best Shabari Bird --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 I am not expert at sending links However try this: If not go to youtube.com and search for Making Kimchi. It is in English and of course you can make Kimchi without oysters and Fishsauce. I often put in dried Anchovies instead of shrimps. This is much prefered by my kosher friends. Sandor teaches brining cabbages for Kimchi, the Korean method has cabbage and veggies lightly salted for a few hours until limp and then the salt is rinsed three times. The cabbage and ginger provide the fermenting bacteria. > > > > > > Could you share the technique or give a link to the Youtube video? > > I know > > > that we have a great file in the archives from , but it > > never hurts > > > to have more techniques. Living on an essentially sand-based > > peninsula, it > > > is very easy for us to dig! > > > > > > > > > Re: Kimchi > > > > > > > > > >I teach cultured and fermented food workshops and recently found a > > > > wonderful technique for making Kimchi on Youtube. My Korean friend > > > > has also gifted me with a specialty red pepper from Korea which > > seems > > > > to be more paprika than hot pepper, I know when I made a good > > batch > > > > of Kimchi by her children's smiles. I serve it with another of my > > > > favored ferments from India: Dosas. Amazing kids of all ages love > > > > this combination. This past year I purchased a authentic Kimchi > > pot > > > > which my husband Dale buried in the ground. I processed over 80 > > > > biodynamically grown Napa cabbages into Kimchi in one day. I will > > > > never do this again. It made over 15 gallons of Kimchi, which we > > > > could never consume in any one year. I now make Kimchi every > > month in > > > > quart jars. Shabari Bird > > > > > > > > --- In nutrition , " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 If you type kimchi in the search box you ill actually find several sites, but here is the direct link to one that I thought did a very good job in including the list of ingredients. http://www.youtube.com/watch?v=IeBR91ypxk4 & NR=1 M At 11:03 PM 2/1/2008, you wrote: >Course when I click on this link I get a boxing champ ... does this relate? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 Wow. Great video! Thanks! On Feb 2, 2008 5:26 AM, Marcella <lindamarcella@...> wrote: > If you type kimchi in the search box you ill actually find several > sites, but here is the direct link to one that I thought did a very > good job in including the list of ingredients. > > http://www.youtube.com/watch?v=IeBR91ypxk4 & NR=1 > > M > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2008 Report Share Posted July 5, 2008 It's a bit of a challenge to do all that your first time out AND take a long trip! I'd suggest doing one or the other, for the first kimchi. I have taken kimchi on road trips though. You don't want it fermenting for 4 weeks: better to make it at home, and keep it in an ice chest. It keeps well but will get more and more sour and maybe mushy, depending on how cool the cooler is. We added more ice from the hotels at night. The cabbage does not have to be fresh: it will ferment fine. Fennel is a bit strong. It might taste wonderful, but again, if this is your first time you might want to start really simple and then discover what you like. You can add whole chilis, but be careful about how hot you want to make it. On Fri, Jul 4, 2008 at 2:31 PM, maartendeprez <maarten.deprez@...> wrote: > Hello. > > I'd like to ferment a kimchi while i'm on journey for a few weeks. > This is my first kimchi. It should ferment in about three or four > weeks; is it possible so? There's a chinese cabage waiting in the > fridge that i'd like to use. It's not fresh from the field (about one > week old); is this still okay to use? (Would remove spoiled spots if > there are, of course.) Also some carrots and fennel bulbs. How to do > it? Can i add a whole chilli? > > Thanks, > Maarten > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
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