Re: fermented green vegetables

[Guest guest]

cabbage.

greenpawpaw ( works good with chilli and mint leaves )

fermented green vegetables

has anyone tried this?

i have been eating cultured carrots, beets, and ginger for about a

year now and think i am getting allergic to them. i need a new option.

thanks,

cric

[Guest guest]

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> has anyone tried this?

>

> i have been eating cultured carrots, beets, and ginger for about a

> year now and think i am getting allergic to them. i need a new

option.

>

> thanks,

>

> cric

@@@@@@@@@@

Yeah, fermented greens represent a major tradition in many parts of

the world. Basically just go for it; you can ferment pretty much any

veggie with the NT methods, sea salt and/or whey. I don't think most

people would enjoy the flavor of fermented greens as much as carrots,

beets, and ginger, which sounds almost like candy to me :-), but when

you mix them with garlic, ginger, chili peppers, fish, shrimp, etc,

like in typical kimchis, they can be balanced with other flavors. I

put a lot of kale in my winter kimchi this year and some batches have

been the best kimchi I've ever had! I also put some stinging nettle

in, which you can get for free in the wild. From what I've

encountered, mustard greens are the most common pickled green. One

good approach is to use cabbage as a base and then add in whatever

else you want in whatever quantities suit your taste. Just remember

the golden rule of kimchi: anything goes.

It's hard to imagine an allery to those three veggies you mentioned,

but you might just be tired of them. If you eat seasonally that

won't be an issue.

The number of options you have is huge! Even just NT gives many

options.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay