Guest guest Posted February 20, 2004 Report Share Posted February 20, 2004 I was reading with interest about fermenting kale in kimchi. has anyone just fermented straight greens? I'm a collard person myself. I suppose i could experiment but i'm wondering how it will taste. elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2004 Report Share Posted February 20, 2004 --- In , " Elaine " <itchyink@s...> wrote: > I was reading with interest about fermenting kale in kimchi. has anyone just > fermented straight greens? I'm a collard person myself. I suppose i could > experiment but i'm wondering how it will taste. > elaine @@@@@@@@@ Sure, that's pretty common, especially with mustard greens in Asia. I've done kale, but the flavor is not very exciting. I prefer to mix it with stuff like in baechu-kimchi. Sometime I'll try a standard kimchi with kale replacing all the cabbage. There's a lifetime of experimentation in these things... At high salt concentrations or with vinegar instead of salt brine, veggies are preserved without fermentation. I'm not so sure which of the common preserved greens are actually fermented or not. The Vietnamese supermarkets near me have entire huge aisles of just pickled veggies/fruits/seeds in jars, with dozens of types of plants used, and there are stashes of pickled mustard greens all over the place much like you'd find islands of Pepsi or something in a US supermarket. Besides the mustard greens, which are sometimes in vinegar, but I think also actually fermented in some cases, I've tried pickled sadao leaves, young tamarind leaves, and caparid leaves. I think at least one or two of these are actually fermented, but I really don't know. They are all pungent and unpalatable, but I've never had the fresh versions of these leaves to compare to. Pickled jackfruit is pleasant though. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2004 Report Share Posted February 20, 2004 >I was reading with interest about fermenting kale in kimchi. has anyone just >fermented straight greens? I'm a collard person myself. I suppose i could >experiment but i'm wondering how it will taste. >elaine I've used collards as a " cover " for my kimchi, though not by itself. Tasted fine. In the kimchi group a recipe was posted for straight mustard greens ... see below ... I haven't tried this yet ... Some of the other versions of this recipe say to set the mustard greens out in the sun to wilt them first, and use 5 tsp of salt to 4 cups water. -- Heidi --------------------------------- Take a bunch (1 lb.) of mustard greens and rinse them to remove excess dirt, set aside, it is okay to let them wilt this is desireable. Melt 2 tsp. of salt and 1 TBS. of sugar in 4 cups of boiling water, then let this cool completely to room temp. Chop 3 green onions (scallions) into small pieces, combine with the greens in a glass jar and pour the brine over them (enough to cover) and let marinate all day or overnight. It is ready to start eating, or you can let it set for up to three days at room temp. then refrigerate unused portions for up to three months. Remember any ferment is a hightly personal dish, so please don't hesitate to make adjustments for your tastes. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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