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Frank Giglio wrote:Kimchi in the house!
Stoked on my latest batch of kimchi which marries the flavor of Maine right now. Besides the fish sauce, all the ingredients were grown in Maine, including the ginger :) Plenty of heat from Amish Chicken Heart Pepper I grew this summer.
Anyone else making kimchi this fall?[/quote
Looks awesome, maybe next year for me. I didn't plant any cabbage this year. Do you have a recipe you prefer?
"Study books and observe nature; if they do not agree, throw away the books." ~ William A. Albrecht
Wrong Way Farm - Kenya
Corrie Snell wrote:
Here's a question I've had for awhile, and never thought to ask at Permies: Does the heat kill the beneficial bacteria?
Here's an interesting article on cooking probiotics: says that yes it kills them, but that dead probiotics might still have some different benefits (I've never heard of that before, so I'm interested in learning further about it but not yet sold on the idea) http://www.care2.com/greenliving/does-cooking-kill-probiotics.html
Wrong Way Farm - Kenya
We have made several hundred liters of kimchi and Ladakhi pickle with no airlock, and it always comes out delicious, and stays good for at least 7 months in cool storage. We make huge amounts every October because there will be no fresh veggies available until April or May except from our root cellar and greenhouses.
We reuse 15-liter cooking-oil containers (food-safe) with wide-mouth screw tops, not airtight. We don't even weigh down the top of the veg or anything, and it stays perfect, every time. We just pack it in as hard as we can, leave some headroom for juice bubbling up, put the top on, and stand it on a tray in a sunny window. For the first several days, liquid oozes up and out. When it settles down after a week or so, we store them in the cool root cellar for the rest of winter.
-- Airlock is unnecessary for a salted, cabbage-dominated ferment.
-- Ferments made with mostly cabbage-family plants and enough salt are always successful.
-- Sunlight or dark has no effect. It is just cultural tradition one way or the other, and feelings run strong.
-- Keep it in the warm for about a week until it's sour and tasty, and the bubbling up has slowed. Then don't forget to shift it to cool storage, so it will stay good for months. If you keep it in the warm place too long, it can go over-sour.
-- I can testify that garlic, oil, and/or specific spices make no difference to successful fermentation and preservation.
Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.
Frank Giglio wrote:I currently have a batch of mackerel fish sauce in the works, which when complete, would allow me to make a 100% Maine grown/sourced kimchi!
This. Exactly this. This is what my therapist has been talking about. And now with a tiny ad:
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