Re: Kimchi - green napa cabbage

[Guest guest]

I wonder why Sandor would say that? Lots of the traditional ferments were

made with really, really green vegies! Kimchi is made with seseme leaf and

radish greens too, which are quite full of chlorophyll. I prefer the

" greener " kimchi myself because the taste is stronger, but most health food

gurus say chlorophyll is a good thing?

Some kinds of cabbage do grow loosely. Also the " tight white " Napa is

generally older, and the looser leaves have been shucked off. Anyway, I

think it will make fine kimchi, though it won't be " as crispy " kimchi.

On Tue, Jun 15, 2010 at 8:32 PM, Meyer <b-healthy@...>wrote:

> I have made kimchi successfully before, but here is my question:

>

> I bought a napa cabbage from the farmer's market and the leaves are

> quite lose and green as opposed to the napa that is usually white and

> tightly formed.

>

> Will this ferment as well as the other one? I remember S.Katz saying

> that we should avoid vegetables high in clorophyll... any ideas?

>

> Thanks,

>

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