Re: kimchi (was cayenne pepper - Super Tonic)

[Guest guest]

>fern, i think *more* salt -= less bitter, not less. but i'm not certain -

>maybe heidi can comment.

Yep. And more seafood = milder kimchi.

-- Heidi

[Guest guest]

Does the addition of seafood give it a " fishy " taste? Are you adding

fish on a regular basis? I am gearing up to try kimchee again. It's

been awhile. I have been buying " Biotta " which is sauerkraut juice,

swiss quality and organic. I had to get used to it but now I love it.

Is the amount of salt used in the NT sauerkraut recipe and the kimchee

recipes enough or would you use more?

Del

>

> >fern, i think *more* salt -= less bitter, not less. but i'm not

certain -

> >maybe heidi can comment.

>

> Yep. And more seafood = milder kimchi.

>

> -- Heidi

[Guest guest]

>Does the addition of seafood give it a " fishy " taste? Are you adding

>fish on a regular basis? I am gearing up to try kimchee again. It's

>been awhile. I have been buying " Biotta " which is sauerkraut juice,

>swiss quality and organic. I had to get used to it but now I love it.

>Is the amount of salt used in the NT sauerkraut recipe and the kimchee

>recipes enough or would you use more?

>

>Del

No, the seafood makes it smoother but it doesn't taste fishy.

But most of what I am adding is ground up shrimp and shreds

of cuttlefish, which are not " fish " . At times I've added a lot

of anchovies though, and those don't seem fishy either.

My amount of salt varies widely, I do it by taste. If it tastes

pleasantly salty, I figure it is good. Less salty than say,

a potato chip. But when I am making brine for vegies (extra

kimchi juice), I use 2 T per quart.

-- Heidi

[Guest guest]

> Does the addition of seafood give it a " fishy "

>taste? Are you adding

>fish on a regular basis? I am gearing up to try

>kimchee again. It's

>been awhile. I have been buying " Biotta " which is

>sauerkraut juice,

>swiss quality and organic. I had to get used to it

but now I love it.

>Is the amount of salt used in the NT sauerkraut

recipe and the kimchee

>recipes enough or would you use more?

Del,

I have just added some dried shrimp to my kimchi. I

gound up 50g and it absolutely stank to high heaven!

So I chickened out and put only half of it in. It's

been brewing 24 hrs now, and not a hint of a fishy

smell, so I'm hopeful I won't be able to taste the

shrimp.

A note on the shrimp - these definitely did NOT have

their shells on. on examination, I found 1 or 2 that

had not been peeled properly and it was obvious where

bits of shell were left attached. So if not for the

calcium content of the shell, what is the benefit of

adding them?

Jo

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[Guest guest]

>A note on the shrimp - these definitely did NOT have

>their shells on. on examination, I found 1 or 2 that

>had not been peeled properly and it was obvious where

>bits of shell were left attached. So if not for the

>calcium content of the shell, what is the benefit of

>adding them?

>

>Jo

Mine definitely have the shells .... but shrimp add

flavor with or without the shells, and they change

the bacterial mix of the kimchi. I'm sure they add

some nutrients too, even shell-less.

-- Heidi