What did you eat today?

Thats basically how I make kimchi except I add garlic and hot red chili.
I haven't made any for a while, I got lazy after finding a nice korean kimchi available at my favorite organic foods store.
Best natural probiotic there is! :cheers2:

 

My husband's boss used to eat kimchi but his was buried in the ground first.

 

It's Not What I Ate Today, But Rather What I Ate

Yesterday That Has Caused Me Much Grief....

I Have Never Tried A Chicken Tandori Pizza Until Yesterday, And Boy Am

I Paying The Price For It....

I Cannot Comprehend How One Human Being Can Produce So Much

Methane, As I Open The Boi's Room Door My Poor Abused Toilet

Cringes At The Thought Of Yet Another Assult....



Cheers Glen.

 

What's tandori?

 

Tandori Is Spicy......Spicy Evolves Into Farts And Other Nastier Stuff...



Cheers Glen.

 

chicken wings

 

maybe its the aussie way of spelling tandoori

spicy east indian

 

I ate some beef hash. My husband wanted me to make some. I didn't really want it but since I'd already made it...

Yeah, they don't play - those tandoorish east indians.

 

Was he a Korean dude?
I can see that method possibly promoting a.. uum.. broader spectrum of bacteria in the finished product. lol

I think I'll stick to making mine in a clean glass jar

 

I had breakfast for dinner again... 5 eggs scrambled in ghee with 7 strips of bacon.

 

No, he is Japanese. I think he said they put it in jars before putting it in the ground, lol

 

When I was a kid Hash was the dreaded word, I didn't think people ate hash any more :ack2:


Hotwater

 

Corned beef hash mang, it's good!

 

Hello,

steak, baked potatoes, mushrooms and redwine. And to shorten the time until the steak is ready I have some chocolate with the redwine .

Regards
Gyro

 

Two croissants with coffee for breakfast.Cheese and onion baguette for lunch.

 

It's why I eat sauerkraut, but I've never had kimchee.

lol Now you have me picturing him throwing handfuls of shredded cabbage straight into the dirt. I've never made sauerkraut, but I've heard of the process of sticking it in a crock with salt and letting it sit in the ground. Is that what you do with your jar, or do you put the jar in the fridge? Or elsewhere? I'd like to try the kimchee, but if I put it in the ground, in true squirrel fashion I'd probably forget where I buried it. Would you have a recipe? (I'm so high maintenance) I like a step-by-step the first time I make something before I eventually bastardize it to my own liking.

Heat, in your recipe, what do you mean by "you have to keep the cabbage submerged"? Do you mean keep the jar submerged or keep the cabbage that is in the jar submerged (was there supposed to be liquid in the jar?). I'm sure I'm just missing something. Between the two of you, I might get it right!

 

Do not add any liquid to the cabbage and salt. The fermentation process creates it own liquid. By make sure the cabbage submerged it means that it must stay in the brine as it tends to also float up to the top. A large cabbage leaf in the top of the jar, kind of molded over the cabbage and tucked in the sides will do that. When you think of it, use your hand and just gently apply pressure to the leaf so that it stays submerged.

To have it ferment you need to leave it at room temp or slightly cooler but not in the fridge. Only after it is done (about a week) do you then seal the jar and put it in the fridge.

Worth taking a try at as it is not really something expensive to make. I have made it but my friends mom constantly delivers it to us all. You can also throw in some caraway seeds if you wish as it gives it a little zing.

 

The fermentation process begins with cultures that grow from the natural yeasts and other bacteria floating in the air that are deposited on the leaves of the cabbage as it grows. Thats why I like to start with organic cabbage, it's less likely that something was sprayed on it that might hinder fermentation.

It's traditional to use salt( I use a little) but it does slow the fermentation to a certain degree. . The culture should start fairly quickly, room temperature preferably (unless you are making a slow fermented kraut) as cool temperatures slow down the fermentation. Building a culture of good bacteria quickly is your best insurance to keeping out the bad...yeasts are good at battling off foreign baddies, for one thing they give off alcohol as a natural by-product which other bacteria don't like very much lol.
You should be able to smell something funny in a coupla days. Don't be put off, if you've never smelled it before it can seem :ack2:... you get used to it. Keep an eye on it, don't worry too much if you see mold or anything growing above the surface or on top of the liquid , just skim it off.

My recipie only differes from Heathers in that I do add a bit of liquid, just enough to cover the cabbage after packing it in a wide mouthed gallon jar. Then I use a small plate that fits in the jar to hold the cabbage below the surface of the liquid. (I love the leaf trick Heather!) The only reason I don't use distilled water is because the minerals in the spring water are beneficial to the yeasts.

Edit; I forgot to add, putting your culture in the fridge doesn't kill 'em, it just kinda puts them to sleep. lol

 

The leaf trick came from my friends mother. She is such a gem and I love her to bits.

I had medical appointments all morning and my son this afternoon had the same so we went out for a really nice Italian meal at one of my favourite places.

I had Veal Limón and he had Chicken parmesan with fettuccine and a rose sauce. I was really good and I did not have to cook or clean it up, bonus.

 

Had baked haddock and a salad for dinner with a bottle of San Pellegrino, then a few squares of dark chocolate and some blackberries.