Guest guest Posted July 14, 2008 Report Share Posted July 14, 2008 Glad it turned out for you! Sounds very yummy. I have one of the crocks and they are nice, but really, jars are easier. Otherwise you have to decant the kimchi and put it into jars. The German way of making kraut is that you leave it in the crock, in your cellar or other cool place, all winter. The weights really ARE nice. I made some out of clay and fired them, to fit mason jars. But you can also use custard cups or these little things they call " condiment cups " ... just put them down over the kimchi and screw the lid on, which pushes down the kimchi and keeps it from overflowing. I use plastic lids, which release the gas well enough. There really isn't much gas after the first two days anyway. I set the jars on a tray so they don't make a mess on the counter. I usually have lots of liquid in my kimchi ... I like to have extra because I use it in cooking, instead of vinegar. It's considered a gourmet cooking item in France! Adds great flavor to anything. On Mon, Jul 14, 2008 at 11:21 AM, maartendeprez <maarten.deprez@...> wrote: > , > > I made my kimchi with sea salt. Is probably good for me anyways. > Veggies used were chinese cabbage, carrots, mashua leaves (Tropaeolum > tuberosum), garlic, a Guajillo chilli (quite mild). I added a handful > of shrimp soaked in salt water. Forgot to pulverize them but it turned > out all fine. And it's even finished before i leave After pounding > everything into the jar i had too much liquid, or the jar was too > small (1.5 l). So i drunk the excess Put it in the fridge after two > days. Ripening definitely improved flavour. Carrots pieces were still > crispy. Think i'm going to do this more, thanks for the help! > > The crock pots look handy, though they're not really cheap, with the > air lock and the stones to push down the veggies into the liquid. I > suppose an air lock isn't necessary if you don't bother about the > fragrance and put a lid on to prevent dirt falling in. Also, i'm not > sure if they aren't too big. The smallest size is 5 l; what size do > you use and how long will it keep. They would be made by a German > company, but i can only find US sellers. Someone knows about a > European mail order company thaving them? > > > Greetings, > Maarten > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2010 Report Share Posted February 23, 2010 A long time ago there was a discussion about crock pots. Issues were 1. Long cooking created MSG 2. Newer pots leaked lead. 3. Someone or several people knew where to have their's tested. Anyone know where? 4. is there a safe length of time to cook with them? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 here is the lab our local chapter sent a crockpot to in Nov. 2008 http://www.datachem.com/ they detected no lead in the Hamilton Beach (white liner) crockpot that we sent them. the model is no longer available. --- In , Parashis <artpages@...> wrote: > > A long time ago there was a discussion about crock pots. > > Issues were > > 1. Long cooking created MSG > > 2. Newer pots leaked lead. > > 3. Someone or several people knew where to have their's tested. Anyone know where? > > 4. is there a safe length of time to cook with them? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2010 Report Share Posted February 26, 2010 American Made CLAY pots available. http://www.happyherbalist.com/212gallonporcleinwithspigotbluestripleadfr\ ee-1.aspx <http://www.happyherbalist.com/212gallonporcleinwithspigotbluestripleadf\ ree-1.aspx> Ed --- In , " carolyn_graff " <zgraff@...> wrote: > > here is the lab our local chapter sent a crockpot to in Nov. 2008 > http://www.datachem.com/ > > they detected no lead in the Hamilton Beach (white liner) crockpot that we sent them. the model is no longer available. > > --- In , Parashis artpages@ wrote: > > > > A long time ago there was a discussion about crock pots. > > > > Issues were > > > > 1. Long cooking created MSG > > > > 2. Newer pots leaked lead. > > > > 3. Someone or several people knew where to have their's tested. Anyone know where? > > > > 4. is there a safe length of time to cook with them? > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2010 Report Share Posted February 27, 2010 --- In , Parashis <artpages@...> wrote: > > Page doesn't come up. Here's a shorter version: http://is.gd/9hLor Quote Link to comment Share on other sites More sharing options...
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