Re: cayenne pepper - kimche

February 3, 2004

DH made our first batch of kimche around thanksgiving. He mostly

followed the NT recipe with help from me and Heidi's file on Kimche. He

used just the Napa, a little regular cabbage and lots of garlic (and sea

salt and whey of course). Now I do not like regular store type

sauerkraut at all, but this kimche is great. It wasn't strong at all.

You can hardly taste the garlic. Now that it is aging, it's a bit more

sour but not bad at all.

I think the next batch will have a bit more stuff in it but I don't know

what or when. We had a lot of leftover Napa in the barn when he made

this batch. It's still there but I'm afraid it is probably ruined as we

had some really cold weather here and everything in the barn is really

froze.

Carol K

>Message: 17

> Date: Tue, 03 Feb 2004 16:17:43 -0000

> From: " ghislainedel " <Ghislaine@...>

>Subject: cayenne pepper - was Re: Stinking Backyard Chickens

>

>You know, it's funny, I've never liked foods spiced with hot pepper.

>The only foods with " heat " that I've ever liked were derived either

>from mustard or horseradish. Anything pepper, garlic, or ginger

>based I just haven't liked, thoght I can handle very mild versions.

>For this reason I've avoided kimchi. How spicy does it get? I've

>made my own sauerkraut so I'd be willing to try making a batch of

>kimchi. I'll just have to threaten Katja with the leftovers if I

>decide it's too spicy for me!

>

>Ghislaine

>

Recommended Posts