Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 I would like to make mine in a 2 gallon pickle crock w/ a plate .. anyone have directions as to making it with cabbage and carrots.. thank youGet a sneak peek of the all-new AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 I would like to make mine in a 2 gallon pickle crock w/ a plate .. anyone have directions as to making it with cabbage and carrots.. thank youGet a sneak peek of the all-new AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Thank you for posting the link to the perfect pickler. Is this item glass or plastic? Does it matter if it is plastic? Is there uk supplier? thank you ANNE www.the-ethos-egg-range.comwww.ethoseggxactly.com/abdevThe Ethos Egg Collection for Wealth -Love-and EMF Protection Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Thank you for posting the link to the perfect pickler. Is this item glass or plastic? Does it matter if it is plastic? Is there uk supplier? thank you ANNE www.the-ethos-egg-range.comwww.ethoseggxactly.com/abdevThe Ethos Egg Collection for Wealth -Love-and EMF Protection Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 GAry's is glass and I think it's GREAT. Glass would be the way to go I think... Reg > > Thank you for posting the link to the perfect pickler. > > Is this item glass or plastic? Does it matter if it is plastic? > > Is there uk supplier? > > thank you > > ANNE > www.the-ethos-egg-range.com > www.ethoseggxactly.com/abdev > The Ethos Egg Collection for Wealth -Love-and EMF Protection > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 GAry's is glass and I think it's GREAT. Glass would be the way to go I think... Reg > > Thank you for posting the link to the perfect pickler. > > Is this item glass or plastic? Does it matter if it is plastic? > > Is there uk supplier? > > thank you > > ANNE > www.the-ethos-egg-range.com > www.ethoseggxactly.com/abdev > The Ethos Egg Collection for Wealth -Love-and EMF Protection > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Oh, you devil, you, tempting me with such wizardry! Don't tell hubby, but I've put this on my Christmas list. Dottie Re: Re: Macro dish?> >> >> >> >> > ,> >> > with the results I've made so far. Just didn't seem so sweet - and I did> > follow the instructions as I've been given them. So I just cook up some> > fruit and add it in, but still feel pretty frustrated. But I won't give> up.> > I remember how my first attempts at seitan totally came apart - and> > gratefully I found someone who gave me another lesson and since it's> always> > come out great. Anyway, got lots of koji left so I will keep trying.> >> > Dottie,> >> > Koji is the spores -> >> > Klara> >> > Cassidy <christinecassidymac> wrote:> >> >> >> > That's great Klara, I could definitely put together an order a Simply> > Natural!> > I'm interested in hearing more the amasake, I love it but have never> thought> > about trying to make it. My little parrot is crazy about it!> >> >> > This also answers one of my questions about barley. I just finished> reading> > The One Straw Revolution and he talks about growing rye and barley as> winter> > grains after the rice crop and I was wondering how the Japanese> > traditionally used these grains. I know they use them for some types of> miso> > too. Still wondering about the rye though, I haven't come across anything> > yet.> >> >> > > >> >> >> >> >> >> > On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote:> >> >> > Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php> >> > Save yourself the two hour trip, wear and tear on the car and gas -> >> > I only tasted someone else's homemade natto once and didn't find it that> > objectionable - maybe it wasn't stinky enough. It says on the koji package> > that I'd also bought from > > http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst> > other things, making natto. I'm still working on making my amasake come> out> > the way I've tasted it from others. Maybe natto will be my next project.> > Anybody here ever make it??> >> > Klara> >> >> > Cassidy <christinecassidymac> wrote:> >> >> >> > Thanks Dottie and . We don't have much in the way of Asian markets> > here in New Mexico and what we do have is Korean owned so it is a mix of> > Asian foods, not just Japanese. Also, they are over an hour away so I> don't> > get there very often. I must try it though so I will keep an eye out for> it> > - or order it sometime.> >> >> > > >> >> > On Jul 24, 2007, ----- Original Message -----> >> >> > Yep, Charlie Kendall sells natto. I love it, hubby can't stand it.> > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928> >> > Dottie> >> >> >> > Yes, you can buy natto in Asian markets - so it would probably be> > easier to find in some places compared to others (perhaps easier in> > places like Honolulu, Seattle, etc where there are larger Asian> > populations). I used to passionately despise natto and then one day I> > woke up and fell in love with it! Always have enjoyed miso.> >> >> > > >> >> >> > ________________________________> > Moody friends. Drama queens. Your life? Nope! - their life, your story.> > Play Sims Stories at Games.> >> >> >> >> > ________________________________> > Need a vacation? Get great deals to amazing places on Travel.> >> >> >> >> >> >> >> >> >>> --> Food & Life Coach Marque> "Love Your Body, Love Your Life"> www.Marque.com> 310.453.7525>>>>> -- Food & Life Coach Marque"Love Your Body, Love Your Life"www.Marque.com310.453.7525 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Oh, you devil, you, tempting me with such wizardry! Don't tell hubby, but I've put this on my Christmas list. Dottie Re: Re: Macro dish?> >> >> >> >> > ,> >> > with the results I've made so far. Just didn't seem so sweet - and I did> > follow the instructions as I've been given them. So I just cook up some> > fruit and add it in, but still feel pretty frustrated. But I won't give> up.> > I remember how my first attempts at seitan totally came apart - and> > gratefully I found someone who gave me another lesson and since it's> always> > come out great. Anyway, got lots of koji left so I will keep trying.> >> > Dottie,> >> > Koji is the spores -> >> > Klara> >> > Cassidy <christinecassidymac> wrote:> >> >> >> > That's great Klara, I could definitely put together an order a Simply> > Natural!> > I'm interested in hearing more the amasake, I love it but have never> thought> > about trying to make it. My little parrot is crazy about it!> >> >> > This also answers one of my questions about barley. I just finished> reading> > The One Straw Revolution and he talks about growing rye and barley as> winter> > grains after the rice crop and I was wondering how the Japanese> > traditionally used these grains. I know they use them for some types of> miso> > too. Still wondering about the rye though, I haven't come across anything> > yet.> >> >> > > >> >> >> >> >> >> > On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote:> >> >> > Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php> >> > Save yourself the two hour trip, wear and tear on the car and gas -> >> > I only tasted someone else's homemade natto once and didn't find it that> > objectionable - maybe it wasn't stinky enough. It says on the koji package> > that I'd also bought from > > http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst> > other things, making natto. I'm still working on making my amasake come> out> > the way I've tasted it from others. Maybe natto will be my next project.> > Anybody here ever make it??> >> > Klara> >> >> > Cassidy <christinecassidymac> wrote:> >> >> >> > Thanks Dottie and . We don't have much in the way of Asian markets> > here in New Mexico and what we do have is Korean owned so it is a mix of> > Asian foods, not just Japanese. Also, they are over an hour away so I> don't> > get there very often. I must try it though so I will keep an eye out for> it> > - or order it sometime.> >> >> > > >> >> > On Jul 24, 2007, ----- Original Message -----> >> >> > Yep, Charlie Kendall sells natto. I love it, hubby can't stand it.> > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928> >> > Dottie> >> >> >> > Yes, you can buy natto in Asian markets - so it would probably be> > easier to find in some places compared to others (perhaps easier in> > places like Honolulu, Seattle, etc where there are larger Asian> > populations). I used to passionately despise natto and then one day I> > woke up and fell in love with it! Always have enjoyed miso.> >> >> > > >> >> >> > ________________________________> > Moody friends. Drama queens. Your life? Nope! - their life, your story.> > Play Sims Stories at Games.> >> >> >> >> > ________________________________> > Need a vacation? Get great deals to amazing places on Travel.> >> >> >> >> >> >> >> >> >>> --> Food & Life Coach Marque> "Love Your Body, Love Your Life"> www.Marque.com> 310.453.7525>>>>> -- Food & Life Coach Marque"Love Your Body, Love Your Life"www.Marque.com310.453.7525 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 From: [mailto: ] On Behalf Of Dottie Roseboom Sent: Friday, July 27, 2007 11:44 AM Subject: Re: Making Sauerkraut Oh, you devil, you, tempting me with such wizardry! Don't tell hubby, but I've put this on my Christmas list. Dottie ----- Original Message ----- From: Sent: Friday, July 27, 2007 4:56 AM Subject: Making Sauerkraut Hi Dottie, In case you did not know, Gold Mine makes their sauerkraut with a Harsch fermenting pot. We now sell something called a perfect pickler that works to make it on a much simpler scale along with pickles in a multitude of varieties. Here are the various things we offer related to all this. http://www.simply-natural.biz/cookware-fermenting-crock-pots.php From: [mailto: ] On Behalf Of Dottie Roseboom Sent: Thursday, July 26, 2007 10:52 PM Subject: Re: [sPAM] Re: [sPAM] Re: Re: Macro dish? Natto/Amasake Hi , I'll try millet the next time I make amasake. And tonight when I opened up a new jar of sauerkraut from GoldMine, I thought, " Wow, here's something that I haven't tried making yet! " I glanced through Sandor Ellix Katz " Wild Fermentation " looking for sauerkraut directions, and find some more info on amasake. Evidently, the higher the incubation temperature, the quicker the fermentation. And if amasake is left to ferment after it's sweet, it becomes an alcoholic grog, which is the first step in making sake. So, as soon as the fall cabbage is in, maybe someone can help me make sauerkraut....And would we dare to try some sake???? Dottie R Re: Re: Macro dish? > > > > > > > > > > , > > > > with the results I've made so far. Just didn't seem so sweet - and I did > > follow the instructions as I've been given them. So I just cook up some > > fruit and add it in, but still feel pretty frustrated. But I won't give > up. > > I remember how my first attempts at seitan totally came apart - and > > gratefully I found someone who gave me another lesson and since it's > always > > come out great. Anyway, got lots of koji left so I will keep trying. > > > > Dottie, > > > > Koji is the spores - > > > > Klara > > > > Cassidy <christinecassidy@...> wrote: > > > > > > > > That's great Klara, I could definitely put together an order a Simply > > Natural! > > I'm interested in hearing more the amasake, I love it but have never > thought > > about trying to make it. My little parrot is crazy about it! > > > > > > This also answers one of my questions about barley. I just finished > reading > > The One Straw Revolution and he talks about growing rye and barley as > winter > > grains after the rice crop and I was wondering how the Japanese > > traditionally used these grains. I know they use them for some types of > miso > > too. Still wondering about the rye though, I haven't come across anything > > yet. > > > > > > > > > > > > > > > > > > > > On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote: > > > > > > Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php > > > > Save yourself the two hour trip, wear and tear on the car and gas - > > > > I only tasted someone else's homemade natto once and didn't find it that > > objectionable - maybe it wasn't stinky enough. It says on the koji package > > that I'd also bought from > > http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst > > other things, making natto. I'm still working on making my amasake come > out > > the way I've tasted it from others. Maybe natto will be my next project. > > Anybody here ever make it?? > > > > Klara > > > > > > Cassidy <christinecassidy@...> wrote: > > > > > > > > Thanks Dottie and . We don't have much in the way of Asian markets > > here in New Mexico and what we do have is Korean owned so it is a mix of > > Asian foods, not just Japanese. Also, they are over an hour away so I > don't > > get there very often. I must try it though so I will keep an eye out for > it > > - or order it sometime. > > > > > > > > > > > > On Jul 24, 2007, ----- Original Message ----- > > > > > > Yep, Charlie Kendall sells natto. I love it, hubby can't stand it. > > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 > > > > Dottie > > > > > > > > Yes, you can buy natto in Asian markets - so it would probably be > > easier to find in some places compared to others (perhaps easier in > > places like Honolulu, Seattle, etc where there are larger Asian > > populations). I used to passionately despise natto and then one day I > > woke up and fell in love with it! Always have enjoyed miso. > > > > > > > > > > > > > > ________________________________ > > Moody friends. Drama queens. Your life? Nope! - their life, your story. > > Play Sims Stories at Games. > > > > > > > > > > ________________________________ > > Need a vacation? Get great deals to amazing places on Travel. > > > > > > > > > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > 310.453.7525 > > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com 310.453.7525 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 From: [mailto: ] On Behalf Of Dottie Roseboom Sent: Friday, July 27, 2007 11:44 AM Subject: Re: Making Sauerkraut Oh, you devil, you, tempting me with such wizardry! Don't tell hubby, but I've put this on my Christmas list. Dottie ----- Original Message ----- From: Sent: Friday, July 27, 2007 4:56 AM Subject: Making Sauerkraut Hi Dottie, In case you did not know, Gold Mine makes their sauerkraut with a Harsch fermenting pot. We now sell something called a perfect pickler that works to make it on a much simpler scale along with pickles in a multitude of varieties. Here are the various things we offer related to all this. http://www.simply-natural.biz/cookware-fermenting-crock-pots.php From: [mailto: ] On Behalf Of Dottie Roseboom Sent: Thursday, July 26, 2007 10:52 PM Subject: Re: [sPAM] Re: [sPAM] Re: Re: Macro dish? Natto/Amasake Hi , I'll try millet the next time I make amasake. And tonight when I opened up a new jar of sauerkraut from GoldMine, I thought, " Wow, here's something that I haven't tried making yet! " I glanced through Sandor Ellix Katz " Wild Fermentation " looking for sauerkraut directions, and find some more info on amasake. Evidently, the higher the incubation temperature, the quicker the fermentation. And if amasake is left to ferment after it's sweet, it becomes an alcoholic grog, which is the first step in making sake. So, as soon as the fall cabbage is in, maybe someone can help me make sauerkraut....And would we dare to try some sake???? Dottie R Re: Re: Macro dish? > > > > > > > > > > , > > > > with the results I've made so far. Just didn't seem so sweet - and I did > > follow the instructions as I've been given them. So I just cook up some > > fruit and add it in, but still feel pretty frustrated. But I won't give > up. > > I remember how my first attempts at seitan totally came apart - and > > gratefully I found someone who gave me another lesson and since it's > always > > come out great. Anyway, got lots of koji left so I will keep trying. > > > > Dottie, > > > > Koji is the spores - > > > > Klara > > > > Cassidy <christinecassidy@...> wrote: > > > > > > > > That's great Klara, I could definitely put together an order a Simply > > Natural! > > I'm interested in hearing more the amasake, I love it but have never > thought > > about trying to make it. My little parrot is crazy about it! > > > > > > This also answers one of my questions about barley. I just finished > reading > > The One Straw Revolution and he talks about growing rye and barley as > winter > > grains after the rice crop and I was wondering how the Japanese > > traditionally used these grains. I know they use them for some types of > miso > > too. Still wondering about the rye though, I haven't come across anything > > yet. > > > > > > > > > > > > > > > > > > > > On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote: > > > > > > Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php > > > > Save yourself the two hour trip, wear and tear on the car and gas - > > > > I only tasted someone else's homemade natto once and didn't find it that > > objectionable - maybe it wasn't stinky enough. It says on the koji package > > that I'd also bought from > > http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst > > other things, making natto. I'm still working on making my amasake come > out > > the way I've tasted it from others. Maybe natto will be my next project. > > Anybody here ever make it?? > > > > Klara > > > > > > Cassidy <christinecassidy@...> wrote: > > > > > > > > Thanks Dottie and . We don't have much in the way of Asian markets > > here in New Mexico and what we do have is Korean owned so it is a mix of > > Asian foods, not just Japanese. Also, they are over an hour away so I > don't > > get there very often. I must try it though so I will keep an eye out for > it > > - or order it sometime. > > > > > > > > > > > > On Jul 24, 2007, ----- Original Message ----- > > > > > > Yep, Charlie Kendall sells natto. I love it, hubby can't stand it. > > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 > > > > Dottie > > > > > > > > Yes, you can buy natto in Asian markets - so it would probably be > > easier to find in some places compared to others (perhaps easier in > > places like Honolulu, Seattle, etc where there are larger Asian > > populations). I used to passionately despise natto and then one day I > > woke up and fell in love with it! Always have enjoyed miso. > > > > > > > > > > > > > > ________________________________ > > Moody friends. Drama queens. Your life? Nope! - their life, your story. > > Play Sims Stories at Games. > > > > > > > > > > ________________________________ > > Need a vacation? Get great deals to amazing places on Travel. > > > > > > > > > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > 310.453.7525 > > > > > -- Food & Life Coach Marque " Love Your Body, Love Your Life " www.Marque.com 310.453.7525 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Oh Darn ! Jsut my luck..the company do not ship outside of the USA.. so where can I get one of these wonderful pickling systems from the uk.. I got my hopes up..now I am disappointed! thanks ANNE Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Oh Darn ! Jsut my luck..the company do not ship outside of the USA.. so where can I get one of these wonderful pickling systems from the uk.. I got my hopes up..now I am disappointed! thanks ANNE Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Ahh, you brought back memories of my childhood, with cucumber pickles brewing in a 5 gallon crock. Wonder if Mom still has it in her basement? I make all of my quick pickles in a glass bowl w/ a plate & jar of beautiful gravel. I like to keep things simple. In either 1998 or 99, I attended Briscoe's pickle class at the Kushi summer Conference. Besides being the guru of pickles, she's an extremely nice person. All of the dishes were fantastic. I think that she did a cabbage/carrot sauerkraut. Perhaps check out their website for recipes. www.macroamerica.com/ If is still a member of this list, perhaps he could give you more specifics. Dottie [sPAM] Re: Making Sauerkraut I would like to make mine in a 2 gallon pickle crock w/ a plate .. anyone have directions as to making it with cabbage and carrots.. thank you Get a sneak peek of the all-new AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2007 Report Share Posted July 27, 2007 Ahh, you brought back memories of my childhood, with cucumber pickles brewing in a 5 gallon crock. Wonder if Mom still has it in her basement? I make all of my quick pickles in a glass bowl w/ a plate & jar of beautiful gravel. I like to keep things simple. In either 1998 or 99, I attended Briscoe's pickle class at the Kushi summer Conference. Besides being the guru of pickles, she's an extremely nice person. All of the dishes were fantastic. I think that she did a cabbage/carrot sauerkraut. Perhaps check out their website for recipes. www.macroamerica.com/ If is still a member of this list, perhaps he could give you more specifics. Dottie [sPAM] Re: Making Sauerkraut I would like to make mine in a 2 gallon pickle crock w/ a plate .. anyone have directions as to making it with cabbage and carrots.. thank you Get a sneak peek of the all-new AOL.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Hi , Would this work for kimchee too? Thanks, > > > > > > > > > > > > Thanks Dottie and . We don't have much in the way of Asian markets > > > here in New Mexico and what we do have is Korean owned so it is a mix of > > > Asian foods, not just Japanese. Also, they are over an hour away so I > > don't > > > get there very often. I must try it though so I will keep an eye out for > > it > > > - or order it sometime. > > > > > > > > > > > > > > > > > > On Jul 24, 2007, ----- Original Message ----- > > > > > > > > > Yep, Charlie Kendall sells natto. I love it, hubby can't stand it. > > > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 > > > > > > Dottie > > > > > > > > > > > > Yes, you can buy natto in Asian markets - so it would probably be > > > easier to find in some places compared to others (perhaps easier in > > > places like Honolulu, Seattle, etc where there are larger Asian > > > populations). I used to passionately despise natto and then one day I > > > woke up and fell in love with it! Always have enjoyed miso. > > > > > > > > > > > > > > > > > > > > > ________________________________ > > > Moody friends. Drama queens. Your life? Nope! - their life, your story. > > > Play Sims Stories at Games. > > > > > > > > > > > > > > > ________________________________ > > > Need a vacation? Get great deals to amazing places on Travel. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > 310.453.7525 > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > 310.453.7525 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Hi , Would this work for kimchee too? Thanks, > > > > > > > > > > > > Thanks Dottie and . We don't have much in the way of Asian markets > > > here in New Mexico and what we do have is Korean owned so it is a mix of > > > Asian foods, not just Japanese. Also, they are over an hour away so I > > don't > > > get there very often. I must try it though so I will keep an eye out for > > it > > > - or order it sometime. > > > > > > > > > > > > > > > > > > On Jul 24, 2007, ----- Original Message ----- > > > > > > > > > Yep, Charlie Kendall sells natto. I love it, hubby can't stand it. > > > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 > > > > > > Dottie > > > > > > > > > > > > Yes, you can buy natto in Asian markets - so it would probably be > > > easier to find in some places compared to others (perhaps easier in > > > places like Honolulu, Seattle, etc where there are larger Asian > > > populations). I used to passionately despise natto and then one day I > > > woke up and fell in love with it! Always have enjoyed miso. > > > > > > > > > > > > > > > > > > > > > ________________________________ > > > Moody friends. Drama queens. Your life? Nope! - their life, your story. > > > Play Sims Stories at Games. > > > > > > > > > > > > > > > ________________________________ > > > Need a vacation? Get great deals to amazing places on Travel. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > 310.453.7525 > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > 310.453.7525 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Hi , Here is the best answer to your question! A recipe that has been created just for the Perfect Pickler. Cabbage Kimchi Adapted for the Perfect Pickler™ by B. Hettig, original by Madhur Jaffrey's World-of-the-East Vegetarian Cooking This is the national dish of Korea. “The library of a kimchi museum in Seoul holds more than 2,000 books about kimchi! Korean pride swelled when the U.S. magazine Health listed kimchi in its March issue as one of the world's five most healthful foods.” [- By Barbara Demick, L.A. Times, 5/21/06] Ingredients: Chinese cabbage, 1 small cut into one-inch squares Daikon radish, 1 large, (white icicle radish), cut into thin, half moon slices 2 TBSP., finely minced fresh ginger 1-1/2 TBSP., minced fresh garlic 3 or 4, slanted slices scallions 1 Tbsp., Hot Korean red pepper or cayenne or to taste 1 tsp. sugar Prep the five vegetables and place in a large bowl, mix well. Go to the instruction-cookbook and prepare the brine as seen on pages 6-7. To this brine add the red pepper. Load the vegetable mixture into the Perfect Pickler™, pressing down with a wooden spoon while loading. Pour in the brine mixture and complete the recipe as shown on page 6-7. From: [mailto: ] On Behalf Of leslieanneashburn Sent: Saturday, July 28, 2007 7:19 PM Subject: Re: Making Sauerkraut Hi , Would this work for kimchee too? Thanks, > > > > > > > > > > > > Thanks Dottie and . We don't have much in the way of Asian markets > > > here in New Mexico and what we do have is Korean owned so it is a mix of > > > Asian foods, not just Japanese. Also, they are over an hour away so I > > don't > > > get there very often. I must try it though so I will keep an eye out for > > it > > > - or order it sometime. > > > > > > > > > > > > > > > > > > On Jul 24, 2007, ----- Original Message ----- > > > > > > > > > Yep, Charlie Kendall sells natto. I love it, hubby can't stand it. > > > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 > > > > > > Dottie > > > > > > > > > > > > Yes, you can buy natto in Asian markets - so it would probably be > > > easier to find in some places compared to others (perhaps easier in > > > places like Honolulu, Seattle, etc where there are larger Asian > > > populations). I used to passionately despise natto and then one day I > > > woke up and fell in love with it! Always have enjoyed miso. > > > > > > > > > > > > > > > > > > > > > ________________________________ > > > Moody friends. Drama queens. Your life? Nope! - their life, your story. > > > Play Sims Stories at Games. > > > > > > > > > > > > > > > ________________________________ > > > Need a vacation? Get great deals to amazing places on Travel. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > 310.453.7525 > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > 310.453.7525 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Hi , Here is the best answer to your question! A recipe that has been created just for the Perfect Pickler. Cabbage Kimchi Adapted for the Perfect Pickler™ by B. Hettig, original by Madhur Jaffrey's World-of-the-East Vegetarian Cooking This is the national dish of Korea. “The library of a kimchi museum in Seoul holds more than 2,000 books about kimchi! Korean pride swelled when the U.S. magazine Health listed kimchi in its March issue as one of the world's five most healthful foods.” [- By Barbara Demick, L.A. Times, 5/21/06] Ingredients: Chinese cabbage, 1 small cut into one-inch squares Daikon radish, 1 large, (white icicle radish), cut into thin, half moon slices 2 TBSP., finely minced fresh ginger 1-1/2 TBSP., minced fresh garlic 3 or 4, slanted slices scallions 1 Tbsp., Hot Korean red pepper or cayenne or to taste 1 tsp. sugar Prep the five vegetables and place in a large bowl, mix well. Go to the instruction-cookbook and prepare the brine as seen on pages 6-7. To this brine add the red pepper. Load the vegetable mixture into the Perfect Pickler™, pressing down with a wooden spoon while loading. Pour in the brine mixture and complete the recipe as shown on page 6-7. From: [mailto: ] On Behalf Of leslieanneashburn Sent: Saturday, July 28, 2007 7:19 PM Subject: Re: Making Sauerkraut Hi , Would this work for kimchee too? Thanks, > > > > > > > > > > > > Thanks Dottie and . We don't have much in the way of Asian markets > > > here in New Mexico and what we do have is Korean owned so it is a mix of > > > Asian foods, not just Japanese. Also, they are over an hour away so I > > don't > > > get there very often. I must try it though so I will keep an eye out for > > it > > > - or order it sometime. > > > > > > > > > > > > > > > > > > On Jul 24, 2007, ----- Original Message ----- > > > > > > > > > Yep, Charlie Kendall sells natto. I love it, hubby can't stand it. > > > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 > > > > > > Dottie > > > > > > > > > > > > Yes, you can buy natto in Asian markets - so it would probably be > > > easier to find in some places compared to others (perhaps easier in > > > places like Honolulu, Seattle, etc where there are larger Asian > > > populations). I used to passionately despise natto and then one day I > > > woke up and fell in love with it! Always have enjoyed miso. > > > > > > > > > > > > > > > > > > > > > ________________________________ > > > Moody friends. Drama queens. Your life? Nope! - their life, your story. > > > Play Sims Stories at Games. > > > > > > > > > > > > > > > ________________________________ > > > Need a vacation? Get great deals to amazing places on Travel. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > 310.453.7525 > > > > > > > > > > > > -- > Food & Life Coach Marque > " Love Your Body, Love Your Life " > www.Marque.com > 310.453.7525 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 thanks I managed to find a company that does send to the uk.. so will be hopefully be making some pickled veges soon! anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 thanks I managed to find a company that does send to the uk.. so will be hopefully be making some pickled veges soon! anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 Perfect is right! I'm away right now, but when I get back home I will check this out. Sounds super yummy. Thanks, > > > > > > > > > > > > > > > > Thanks Dottie and . We don't have much in the way of > Asian markets > > > > here in New Mexico and what we do have is Korean owned so it is > a mix of > > > > Asian foods, not just Japanese. Also, they are over an hour > away so I > > > don't > > > > get there very often. I must try it though so I will keep an > eye out for > > > it > > > > - or order it sometime. > > > > > > > > > > > > > > > > > > > > > > > > On Jul 24, 2007, ----- Original Message ----- > > > > > > > > > > > > Yep, Charlie Kendall sells natto. I love it, hubby can't stand > it. > > > > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 > > > > > > > > Dottie > > > > > > > > > > > > > > > > Yes, you can buy natto in Asian markets - so it would probably > be > > > > easier to find in some places compared to others (perhaps > easier in > > > > places like Honolulu, Seattle, etc where there are larger Asian > > > > populations). I used to passionately despise natto and then one > day I > > > > woke up and fell in love with it! Always have enjoyed miso. > > > > > > > > > > > > > > > > > > > > > > > > > > > > ________________________________ > > > > Moody friends. Drama queens. Your life? Nope! - their life, > your story. > > > > Play Sims Stories at Games. > > > > > > > > > > > > > > > > > > > > ________________________________ > > > > Need a vacation? Get great deals to amazing places on > Travel. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > Food & Life Coach Marque > > > " Love Your Body, Love Your Life " > > > www.Marque.com > > > 310.453.7525 > > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > 310.453.7525 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2007 Report Share Posted July 29, 2007 Perfect is right! I'm away right now, but when I get back home I will check this out. Sounds super yummy. Thanks, > > > > > > > > > > > > > > > > Thanks Dottie and . We don't have much in the way of > Asian markets > > > > here in New Mexico and what we do have is Korean owned so it is > a mix of > > > > Asian foods, not just Japanese. Also, they are over an hour > away so I > > > don't > > > > get there very often. I must try it though so I will keep an > eye out for > > > it > > > > - or order it sometime. > > > > > > > > > > > > > > > > > > > > > > > > On Jul 24, 2007, ----- Original Message ----- > > > > > > > > > > > > Yep, Charlie Kendall sells natto. I love it, hubby can't stand > it. > > > > Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 > > > > > > > > Dottie > > > > > > > > > > > > > > > > Yes, you can buy natto in Asian markets - so it would probably > be > > > > easier to find in some places compared to others (perhaps > easier in > > > > places like Honolulu, Seattle, etc where there are larger Asian > > > > populations). I used to passionately despise natto and then one > day I > > > > woke up and fell in love with it! Always have enjoyed miso. > > > > > > > > > > > > > > > > > > > > > > > > > > > > ________________________________ > > > > Moody friends. Drama queens. Your life? Nope! - their life, > your story. > > > > Play Sims Stories at Games. > > > > > > > > > > > > > > > > > > > > ________________________________ > > > > Need a vacation? Get great deals to amazing places on > Travel. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > -- > > > Food & Life Coach Marque > > > " Love Your Body, Love Your Life " > > > www.Marque.com > > > 310.453.7525 > > > > > > > > > > > > > > > > > > > -- > > Food & Life Coach Marque > > " Love Your Body, Love Your Life " > > www.Marque.com > > 310.453.7525 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 Hi, I started making sauerkraut first time(Cabbage and salt). My question is do I have to worry possible mold might develop for 4-6 weeks during fermenting period. If so then do I need to discard whole cabbages not to consume??? please advice. Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 Hi Helen, If you use some whey to kick-start the ferment, you will reduce your chances of mold. You will also want to use a weight to prevent the vegetable from coming in contact with air. I built a page that explains the equipment, ingredients (including whey) and the steps that I use: http://www.earthcareguide.com/ferment.html Jo making sauerkraut Posted by: " Helen Wang " dingyung49@... dingyung49 Mon Apr 14, 2008 11:45 am (PDT) Hi, I started making sauerkraut first time(Cabbage and salt). My question is do I have to worry possible mold might develop for 4-6 weeks during fermenting period. If so then do I need to discard whole cabbages not to consume??? please advice. Helen Quote Link to comment Share on other sites More sharing options...
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