Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 haecklers, I need a question answered. When you fill the jars with the veggies, do you then pour the brine into the jars? You say they must be submerged, do mean in the brine? Thanks. C R In a message dated 3/18/2006 11:29:24 AM Central Standard Time, haecklers@... writes: > If you haven't planted the garden yet, you could consider growing > some Asian greens - Bok Choi, Napa, etc. and radish and making > kimchi to preserve them. Any sort of canning destroys enzymes and > nutrients, as does blanching prior to freezing. Fermenting on the > other hand enhances the nutrients as the enzymes and bacteria > actually make more of some nutrients like choline and some b > vitamins. Kimchi is VERY easy to make. > > Make a brine of 1 tablespoon NATURAL salt - celtic sea salt or > Redmond RealSalt for each cup of water - filtered or boiled to > remove chlorine is best. How much brine you need depends on how > much you are preserving - I start with about 4 cups. Chop the bok > choi, cabbage, etc and put in a large bowl and add enough brine to > cover when pressed down with a plate. Meanwhile, start slicing > carrots, radishes, any type of onion - leeks, shallots, green > onions, etc and add them to the brine, making sure it all stays > submerged. Then crush garlic - a bulb or less for a few heads of > cabbage, add that, grate or mince ginger - 1 - 2 " piece and add, > then add either some fresh hot peppers or dried hot peppers if you > like. You can make it pretty spicy as it absorbs the seasonings to > some degree. > > After a couple of hours when the cabbage is nice and wilted, pack it > into clean jars pressing down pretty hard to get all the air out. > Find smaller jars or drinking glasses to fit inside the top to keep > it submerged. Put all the filled jars on a cookie sheet to catch > juice as it bubbles out and cover with an old towel or cloth diaper > or some cheesecloth (to keep out gnats and light). Let it sit a > week, then put lids on the jars and move them to a cool cellar or > the refrigerator. > > Kimchi is great as a topping for rice or mashed potatoes. It also > makes a wonderful salad topping with toasted sesame oil. I think in > Korea they eat it on fish. > > It has many healing properties and is one of the very best > probiotics for candida problems. It also is energizing (sometimes > too much so - for lunch may be better than for dinner - it can keep > you up!) Some research indicates it helps level blood sugar, and > the type of lactobacilli in it colonize the gut even better than the > type in dairy products to help it stay healthy. > > It may take a batch or so to get the knack, but once you get the > hang of it, it's very easy and the results are WONDERFUL! > > For the acid reflux you can try Lara's remedy - eating more > salt. The digestive system needs the sodium to make sodium > bicarbonate which it uses to neutralize the acid from the stomach. > He claims salt is effective in aiding many types of digestive > complaints. Just don't use table salt. Use Natural salt, always! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 A lot of the time, just tamping them in creates enough juice that it covers them, but if this isn't the case, then you can top them off with brine. By all means, save the brine as it is very good for marinating meats in or you can use it on your next batch of kimchi. But discard it after marinating meats in it. You knew that, right??? - Renate > > haecklers, I need a question answered. When you fill the jars with the > veggies, do you then pour the brine into the jars? You say they must be submerged, > do mean in the brine? Thanks. C R > > In a message dated 3/18/2006 11:29:24 AM Central Standard Time, > haecklers@... writes: > > > > If you haven't planted the garden yet, you could consider growing > > some Asian greens - Bok Choi, Napa, etc. and radish and making > > kimchi to preserve them. Any sort of canning destroys enzymes and > > nutrients, as does blanching prior to freezing. Fermenting on the > > other hand enhances the nutrients as the enzymes and bacteria > > actually make more of some nutrients like choline and some b > > vitamins. Kimchi is VERY easy to make. > > > > Make a brine of 1 tablespoon NATURAL salt - celtic sea salt or > > Redmond RealSalt for each cup of water - filtered or boiled to > > remove chlorine is best. How much brine you need depends on how > > much you are preserving - I start with about 4 cups. Chop the bok > > choi, cabbage, etc and put in a large bowl and add enough brine to > > cover when pressed down with a plate. Meanwhile, start slicing > > carrots, radishes, any type of onion - leeks, shallots, green > > onions, etc and add them to the brine, making sure it all stays > > submerged. Then crush garlic - a bulb or less for a few heads of > > cabbage, add that, grate or mince ginger - 1 - 2 " piece and add, > > then add either some fresh hot peppers or dried hot peppers if you > > like. You can make it pretty spicy as it absorbs the seasonings to > > some degree. > > > > After a couple of hours when the cabbage is nice and wilted, pack it > > into clean jars pressing down pretty hard to get all the air out. > > Find smaller jars or drinking glasses to fit inside the top to keep > > it submerged. Put all the filled jars on a cookie sheet to catch > > juice as it bubbles out and cover with an old towel or cloth diaper > > or some cheesecloth (to keep out gnats and light). Let it sit a > > week, then put lids on the jars and move them to a cool cellar or > > the refrigerator. > > > > Kimchi is great as a topping for rice or mashed potatoes. It also > > makes a wonderful salad topping with toasted sesame oil. I think in > > Korea they eat it on fish. > > > > It has many healing properties and is one of the very best > > probiotics for candida problems. It also is energizing (sometimes > > too much so - for lunch may be better than for dinner - it can keep > > you up!) Some research indicates it helps level blood sugar, and > > the type of lactobacilli in it colonize the gut even better than the > > type in dairy products to help it stay healthy. > > > > It may take a batch or so to get the knack, but once you get the > > hang of it, it's very easy and the results are WONDERFUL! > > > > For the acid reflux you can try Lara's remedy - eating more > > salt. The digestive system needs the sodium to make sodium > > bicarbonate which it uses to neutralize the acid from the stomach. > > He claims salt is effective in aiding many types of digestive > > complaints. Just don't use table salt. Use Natural salt, always! > > > > Quote Link to comment Share on other sites More sharing options...
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