Re: KIMCHI Burdock root kimchi (no cabbage)

[Guest guest]

Heidi,

Euell Gibbon's in Stalking the Wild Asparagus does this in a crock,

layering vegetables, wild gatherings, whatever your choices, then brining.

Should keep in colder cellar just fine like our crock of salt pork did.

>

<http://www.care2.com/channels/solutions/food/898?print=1>http://www.care2.c

om/channels/solutions/food/898?print=1

>

> You can make kimchi by fermenting any vegetable you like with ginger,

> hot pepper, garlic, and onion.

> This special kimchi recipe uses earthy-flavored burdock root

> (called " gobo " in Japan), a deeply-nourishing plant that stimulates

> lymphatic and other glandular flows, cleansing the blood, and

> tonifying the organs of elimination. Rich in trace minerals, burdock

> is associated with stamina, longevity and sexual vitality.

Wanita

[Guest guest]

>Heidi,

>

>Euell Gibbon's in Stalking the Wild Asparagus does this in a crock,

>layering vegetables, wild gatherings, whatever your choices, then brining.

>Should keep in colder cellar just fine like our crock of salt pork did.

Good point ... just brine whatever. In Keeping Food Fresh one recipe was

similar " just gather a lot of stuff and brine it " more or less! The only thing

I've brined that I really didn't like was fern ... they came out like okra

(yecch).

You made salt pork? What is your " recipe " ?

-- Heidi