Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 Hi Lori. I ate kimchi and sashimi for breakfast, so did my kids. I think it is good with all meats. We like kraut on fried eggs. Just hide the kimchi under the food, then your DH won't see or smell it Deanna in Texas > I manage > to sneak kefir into an occassional smoothie but I can't imagine how > I'd get him to eat kimchi. Especially if it's really smelly. > > BTW: I was just reading in the paper the other day that consumption > of saurkraut is falling dramatically in Germany. What a shame! - but > it was probably mostly processed stuff anyway. > > Thanks! > > Lori (from London) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 Hi Lori, I eat it out of the jar. You can pour broth on it and make soup, too. B. On Thu, 18 Nov 2004 15:25:38 -0000, ellesters <ellesters@...> wrote: > > Hi there - I've been lurking for a little while enjoying reading > about all your adventures in culturing. I really would like to try > making some kimchi (my dad lived in Korea in the 70's and has fond > memories!) but I was curious to know what you eat it with? > > I understand that in Korea, well you eat it with everything! but was > curious how you incorporate it into a more western-type diet. I would > really like to get my DH eating more of this type of food (he's a > real meat & potatoes guy, although he loves my Thai curries) I manage > to sneak kefir into an occassional smoothie but I can't imagine how > I'd get him to eat kimchi. Especially if it's really smelly. > > BTW: I was just reading in the paper the other day that consumption > of saurkraut is falling dramatically in Germany. What a shame! - but > it was probably mostly processed stuff anyway. > > Thanks! > > Lori (from London) > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 >> I understand that in Korea, well you eat it with everything! but was >> curious how you incorporate it into a more western-type diet. I would >> really like to get my DH eating more of this type of food (he's a >> real meat & potatoes guy, although he loves my Thai curries) I manage >> to sneak kefir into an occassional smoothie but I can't imagine how >> I'd get him to eat kimchi. Especially if it's really smelly. Most people love kimchi if you make it with dill instead of red pepper. Tastes like antipasto then. Toss some with olives and olive oil and balsamic vinegar, and they'll never know it was kimchi. (balsamic vinegar is awsome on kimchi, for some reason). I eat mine from a bowl as a snack. It's also great chopped inside tacos (quick and dirty salsa) or sushi. Or chop it and mix with eggs and a little flour (non-wheat, in my case: any starchy thing will work) and make it into " pancakes " (they taste like egg foo young). Add a lot to soups to make hot and sour soup, or add a little for extra flavor to other kinds of soup. I use grape leaves on top of the kimchi to hold everything down, and I save those up to make Dolmathes. You can use big cabbage leaves the same way to make cabbage rolls. They are MUCH more flavorful, and no one has complained. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 Thanks for the suggestions and the recipe! I've seen Napa cabbage mentioned a couple of times before and it's not one I'm familiar with (I live in the UK) Is it softer than the round white cabbage - if so we have something called tenderheart (or something like that) which is conical rather than round and has a softer more open structure, wonder if that's the same thing? Seems like making Kimchi is a real adventure in taste experimentation! my dh loves hot stuff btw so I don't think that will be a problem, more the smell as it's brewing/fermenting. He's very sensitive to smells and he hates it when I make chutney as the boiling vinegar smell goes right through the flat. But...he's away for about 8 days in India from next week. Do you think I could make a small batch and have it safely refrigerated before he gets back? Still looking for a safe warm spot to get some kombucha on the go without him noticing. we live in a tiny flat so that's pretty difficult! Thanks Lori > > >> I understand that in Korea, well you eat it with everything! but was > >> curious how you incorporate it into a more western-type diet. I would > >> really like to get my DH eating more of this type of food (he's a > >> real meat & potatoes guy, although he loves my Thai curries) I manage > >> to sneak kefir into an occassional smoothie but I can't imagine how > >> I'd get him to eat kimchi. Especially if it's really smelly. > > Most people love kimchi if you make it with dill instead of red pepper. > Tastes like antipasto then. Toss some with olives and olive oil and > balsamic vinegar, and they'll never know it was kimchi. (balsamic > vinegar is awsome on kimchi, for some reason). > > I eat mine from a bowl as a snack. It's also great chopped inside > tacos (quick and dirty salsa) or sushi. Or chop it and mix with eggs > and a little flour (non-wheat, in my case: any starchy thing will work) > and make it into " pancakes " (they taste like egg foo young). Add a lot > to soups to make hot and sour soup, or add a little for extra flavor > to other kinds of soup. > > I use grape leaves on top of the kimchi to hold everything down, > and I save those up to make Dolmathes. You can use big cabbage > leaves the same way to make cabbage rolls. They are MUCH more > flavorful, and no one has complained. > > > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 >> Is it softer than the round white cabbage - if so we have something called tenderheart (or something like that) which is conical rather than round and has a softer more open structure, wonder if that's the same thing? Lori<< ~~~Yes, that sounds like it might be it. The leaves are crinkly too, whereas 'regular' cabbage leaves are more smoothe. There is also Savoy cabbage, which has crinkly leaves like napa, but it's in a 'head' like regular cabbage. Carol Quote Link to comment Share on other sites More sharing options...
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