Guest guest Posted January 21, 2004 Report Share Posted January 21, 2004 >So, the top 1/2 inch or so was tangy and sour, and >just below the taste became much milder. Is this >normal? How can I get the taste the same all the way >through (I like it tangy)? The good news is my >boyfriend liked the tangy bit, so at last I have found >something fermented that he will eat! The more hot >stuff I put in the more he will like it. If you leave it longer, it gets more sour. It will also sour up in the fridge. It also gets more sour if you add a bit of sugar, I think. >Here's a bit of a personal question... don't read on >if you don't want too much information.... it has >given me quite bad wind with a distinct kimchee aroma! >Is this normal? Do I just need to get used to it? >I've only eaten 1/4-1/2 a cup at a time, which I >didn't think was much and I would like to eat more. Raw cabbage does that to me, but not kimchi. I think was saying kimchi isn't great for him either, with cabbage. So maybe it depends on the person. However, kefir did that to me at first until I got used to it, so maybe it has to do with getting used to it? >Sauerkraut sometimes gives me wind, and I figured it >was due to quantity, and also due to the fact that it >is not as fermented as kimchee which ferments much >much quicker. If I left the kimchee to ferment longer >in the jar, would it ferment less in my gut? Try it and find out? You can also make kimchi with things other than cabbage. Cabbage DOES have a unique set of chemicals in it (which are thought to be cancer fighters etc, doesn't say anything about digestion!). -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 >Here's a bit of a personal question... don't read on >if you don't want too much information.... it has >given me quite bad wind with a distinct kimchee aroma! >Is this normal? Do I just need to get used to it? >I've only eaten 1/4-1/2 a cup at a time, which I >didn't think was much and I would like to eat more. joann, i found out yesterday that the commercial kimchee i was eating made me gassy too. but i hadn't noticed that with my homemade kimchi. one big difference between the two is that i put my veggies for my homemade kimchee in my food processor and grind them up into small bits, so they are quite a bit smaller than the big chunks of cabbage in the commercial kimchee i'm eating. i also usually ferment mine for at least 2 weeks before eating. i have no idea how long this commercial kimchee was fermented. but, i think both size of the veggies and fermenting time can affect digestibility. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 There's a good chance that the commercial kimchee has been pasturized. When you make your own kimchee it won't taste like any one else's kimchee. The beneficial bacteria and microorganisms that develop in fermentations vary from place to place. If there's daikon in your batch it can have a foul odor and taste quite delicious. Fermentations can go bad. Does it taste bad? Usually a bad smell is a sign that decay has set in before beneficial bacterial have been able to establish and thrive. I don't think that size of vegetables is bad. The longer you let your kimchee marinate the more flavor it will take on. I make a sauerkraut with big cabbage chunks. I wait two months before even beginning to eat it. On Jan 22, 2004, at 8:07 AM, Suze Fisher wrote: >> Here's a bit of a personal question... don't read on >> if you don't want too much information.... it has >> given me quite bad wind with a distinct kimchee aroma! >> Is this normal? Do I just need to get used to it? >> I've only eaten 1/4-1/2 a cup at a time, which I >> didn't think was much and I would like to eat more. > > > joann, i found out yesterday that the commercial kimchee i was eating > made > me gassy too. but i hadn't noticed that with my homemade kimchi. one > big > difference between the two is that i put my veggies for my homemade > kimchee > in my food processor and grind them up into small bits, so they are > quite a > bit smaller than the big chunks of cabbage in the commercial kimchee > I'm > eating. i also usually ferment mine for at least 2 weeks before > eating. i > have no idea how long this commercial kimchee was fermented. but, i > think > both size of the veggies and fermenting time can affect digestibility. > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg > Weston A. Price Foundation Chapter Leader, Mid Coast Maine > http://www.westonaprice.org > > ---------------------------- > " The diet-heart idea (the idea that saturated fats and cholesterol > cause > heart disease) is the greatest scientific deception of our times. " > -- > Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt > University, Tennessee; heart disease researcher. > > The International Network of Cholesterol Skeptics > <http://www.thincs.org> > ---------------------------- > >> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 > There's a good chance that the commercial kimchee has been pasturized. not the one i'm eating - it's unpasteurized. > When you make your own kimchee it won't taste like any one else's > kimchee. The beneficial bacteria and microorganisms that develop in > fermentations vary from place to place. i've never tasted any kimchee that tastes like any other kimchee, whether homemade or commercial. LOL! the commercial kimchee i'm eating right now is quite delicious. sometimes my homemade kimchee is too, and sometimes it's not. If there's daikon in your > batch it can have a foul odor and taste quite delicious. Fermentations > can go bad. Does it taste bad? no, not at all - there's nothing wrong with it at all. it just gives me a little gas, making me think the size of the chunks in relation to fermenting time mean it's not as fermented as long it needs to in order for me to digest it more completely. > I don't think that size of vegetables is bad. The longer you let your > kimchee marinate the more flavor it will take on. I make a sauerkraut > with big cabbage chunks. I wait two months before even beginning to > eat it. exactly my point! it's the relationship between size of veggies to fermentation time that is operative in how well it digests (not to mention other variables such as how much salt, etc, plus the health of one's digsetive system). you have big chunks and you let it ferment a long time. i have small chunks and don't let it ferment as long. i would think that the larger the veggies the longer it would take to ferment in order to be equally digestible as smaller veggies/shorter ferment time. that's what i was saying in far fewer word in my response to joanne :-) suze Quote Link to comment Share on other sites More sharing options...
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