Comments on: Kimchi

By: Sauerkraut

Sauerkraut — Fri, 26 Apr 2013 14:16:40 +0000

[...] when we began fermenting we started with kimchi, which we both happen to love. I then moved on to fruit chutneys – cranberry-orange is my [...]

By: Eva

Eva — Sun, 24 Mar 2013 13:17:25 +0000

I love Kimchi. but have a tip about the whey.
If you are making it as you suggested by draining full fat yoghurt, try spooning in some good quality vanilla through the leftover goo you have, and eating that with amandines (almost see through french cookies) and maple syrup, for dessert.
The goo and vanilla is a Dutch dessert called Hangop (hang up). I generally don’t have much faith in Dutch cuisine (I’m Belgian) but this is a winner!

By: LP @dishclips

LP @dishclips — Thu, 03 May 2012 00:26:02 +0000

I love kimchi. It’s a healthy side dish that adds a kick. Very nice!

By: Be

Be — Wed, 02 May 2012 02:23:30 +0000

So kewl! I wish I stayed in town long enough to have a garden but it dies if I can’t attend to it. Someday! The local ramps should be mature within the next few weeks – if I can find some time I will go forage them. If not, my money is good at the Bakers.

I assume that if I plant them they are perennials. For my time and energy I am leaning toward a perennial garden. We already have Sage, oregano, rosemary, rhubarb and a budding asparagus garden. I was thinking of kohlrabi but you gave me an idea with ramps! The only problem is that now I have an all early harvest garden. I guess that means I can kick back and can the rest of the summer. Hmm.

By: Lisa

Lisa — Tue, 01 May 2012 15:22:49 +0000

Kimchi is one of my absolute favorites. Korean food over all is one of my favorites:). I think they must be the most paleo of all cultures. Thank you for the recipe.

By: chuck

chuck — Tue, 01 May 2012 14:01:09 +0000

my brother in law’s family has a cabbage farm. he makes 100 pounds of kraut at a time. don’t tell him but he makes it too salty. but we still have all the homemade kraut we can handle.

By: chuck

chuck — Tue, 01 May 2012 13:57:37 +0000

maybe see you at the market, i will definitely let you know if we go. i recently got 90 pounds of beef and buy a lot from a local farm. plus my garden is expanding like crazy. my need for the market has dwindled over the years.

i prefer to find the ramps on my own in the woods. it is probably time to go out hunting for them again. i almost bought some seeds last fall but never did it.

i did make kimchi last night. the aroma of the green onions, ginger, garlic and jalapenos was incredible. can’t wait till it is ready.

By: Sprite's Keeper

Sprite's Keeper — Mon, 30 Apr 2012 17:44:04 +0000

Looking at the ingredient list, this would definitely be better than sauerkraut!

By: Be

Be — Mon, 30 Apr 2012 16:46:19 +0000

I've never been a sauerkraut fan since my very German mother insisted I try some for good luck on New Years Eve when I was quite young. I refused and she sent me packing. But I have since had good kraut and do think you will like it if it is fermented. But I will settle for this year in and year out. It's a great compliment for so many dishes and has been good fro my ahhumph! Er, digestion as you put it.

By: Be

Be — Mon, 30 Apr 2012 16:38:44 +0000

Chuck, several farmers at the Farmers Market in Peninsula (at the Old Trail School) had them this past weekend. Our CSA farmer (the Bakers has a wild batch in their woods but they aren't quite ripe - they will be at the first outdoor market the week after next in Howe Meadow. I always thought they we only foraged but it appears they can be cultivated as I have seen farmed ramps at Mustard seed and even a Whole Paycheck in the middle of the desert in Las Vegas. See you at the market in a few weeks?