tag:blogger.com,1999:blog-3300238157583709018.post4663307785834040151..comments2021-08-15T03:56:28.332-04:00Comments on Getting the Family Fed: Kimchi - Sort OfDeanna Bethhttp://www.blogger.com/profile/13316269034741300343noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3300238157583709018.post-86517379192304393562010-11-21T21:27:18.468-05:002010-11-21T21:27:18.468-05:00@Reb - Oh dear. That does not sound good. But I...@Reb - Oh dear. That does not sound good. But I admire the heck out of ya.<br /><br />@Margo - I had never had, nor even HEARD OF kimchi before this endeavor. I'd be interested in trying the authentic stuff.<br /><br />@Jon - Wow. I can see that you'd have quite the unique palate that would be hard to satisfy out of American supermarkets.Deanna Bethhttps://www.blogger.com/profile/13316269034741300343noreply@blogger.comtag:blogger.com,1999:blog-3300238157583709018.post-87526458915901788792010-11-21T09:18:18.768-05:002010-11-21T09:18:18.768-05:00When Janelle and I worked at the food co-op in Ind...When Janelle and I worked at the food co-op in Indiana we sold Kimchi. I didn't bother with a dish, I'd just eat it out of the jar it came in. There's a guy that makes fermenting crocks at our church. I want to get one and start making all kinds of Kimchi, sauerkraut, and fermented vegetables.<br />Have you read Nourishing Traditions by Sally Fallon? It's all about fermentation's nutritional value.<br />And as far as experiences making recipes with hard-to-get ingredients, wait 'til my book comes out :) My mom has spent a lot of time trying to translate things we made in Africa into American grocery store ingredients. But not only are many of the things just not available anywhere around here, some things we don't even know what to call it in English. But my favorite is probably this soup made from dried okra.Jonhttps://www.blogger.com/profile/13797390813582683204noreply@blogger.comtag:blogger.com,1999:blog-3300238157583709018.post-72900944374095062622010-11-20T22:00:48.350-05:002010-11-20T22:00:48.350-05:00fascinating. I've toyed with making kimchi be...fascinating. I've toyed with making kimchi because we adore it so much and it's not cheap at the Asian store. Have you had kimchi before? <br />That's a cute photo of you with your radish!Margohttps://www.blogger.com/profile/16345165456341197559noreply@blogger.comtag:blogger.com,1999:blog-3300238157583709018.post-71935408379167546762010-11-20T19:46:45.225-05:002010-11-20T19:46:45.225-05:00Heh. Are you kidding? Did I not tell you about t...Heh. Are you kidding? Did I not tell you about the fermented beet tops? They're actually in the same culinary camp with kimchi...fermented veggies that are supposed to be nutritional powerhouses. I had close to a bushel of beet tops after I thinned my beets and I couldn't bear to throw out that good nutrition. Sauteing seemed too pedantic. So I Googled and then fermented those babies. I thought, as I was doing it, that the results were probably going to be nasty. And they were. But the point, as you say, was the process. And we ARE going to eat fermented vegetables in this house (besides sauerkraut) and like it! I have a book on the subject. I'll look at their kimchi recipe and send you the results.Rebeccahttps://www.blogger.com/profile/05406378232568485111noreply@blogger.com