Guest guest Posted April 29, 2010 Report Share Posted April 29, 2010 Hi Darlene, This is the one I used (I subbed honey for sugar). I've never had kim chi before, so I'm not sure what it's " supposed " to taste like, but I thought it was good. I couldn't find Korean hot pepper flakes, so I just used cayenne pepper. Hope you like it! Here's the site I got it from: http://chetday.com/kimchirecipe.htm Traditional Kim Chi Recipe By Dr. Ben Kim DrBenKim.com Ingredients: Napa cabbage - approximately one pound 4 cups of cold water 3 tablespoons of sea salt 1 tablespoon of fresh garlic, finely chopped 1 tablespoon of fresh ginger, finely chopped 1 tablespoon of fresh green onions (scallions), finely chopped 1 teaspoon of dried red chili pepper flakes (more if you like things spicy, less if you don't) 1 1/2 to 2 teaspoons of sugar (substitute honey for the sugar) Directions: Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl, add 4 cups of cold water, cover with plastic wrap, and place in refrigerator overnight. Be sure that water covers all cabbage leaves - place a plate or other heavy object on top of leaves to ensure that they stay covered with water. The next day, pour off water and thoroughly rinse cabbage leaves. You can shake them gently in the sink to remove excess moisture. Place cabbage leaves back into large bowl and add garlic, green onion or scallions, ginger, dried red chili flakes, sugar, and 1 tablespoon of salt. Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to use gloves to do this, otherwise, your hands will burn from the chili flakes. If you are pressed for time, mix seasoning ingredients with about a cup of warm water before adding them to cabbage to allow for easier distribution on cabbage leaves. Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well - it will become kim chi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle. Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kim chi to sit at room temperature for 2-3 days. Your kim chi is now ready to eat. Use scissors or a knife and cutting board to cut cabbage leaves into 2 inch pieces before serving as a side dish to a bowl of rice, soup, and perhaps a piece of fish. Refrigerate remaining kim chi and take out small portions right before meals. The refrigerated kim chi will continue to ferment slowly in the refrigerator over time, becoming more sour and flavorful with each passing day. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator. Kim chi, Korean miso soup, a bowl of rice, and some dried anchovies are a typical Korean meal - high in omega-3 fatty acids and friendly bacteria. > > Amber, > > Would you mind sharing the recipe? > Darlene > Intestinal Dysbiosis/CFS > SCD 9 weeks > > > > > ________________________________ > > To: BTVC-SCD > Sent: Wed, April 28, 2010 11:01:34 AM > Subject: Re: kim chi and die off > > > > > Well, I made my first batch of kimchi, and it was seriously pungent but really good! However, I'm not sure if I over did it, or if it's just my Crohn's. I had three servings (I know, probably too much, especially since it's a new food for me) and a few days later I came down with a low grade fever. Fevers are one of my main symptoms for Crohn's and can get really high. > > So, I'm assuming kimchi is like any probiotic and can cause die off. Not sure if I should completely eliminate it for a while or not. > > I've just recently tapered from prednisone, and it was what really kicked back my flare, so it could just be that too. Hmm. What do you guys think, just stay away from the kimchi for now? I'm sad, because I heard it's not good raw after a week. Then you have to put it in soups and stews (and then I'm wondering if that kills all the probiotics off.) > > I still struggle with knowing how to tell the difference between die off and just plain old Crohn's. > > Thanks! > > Amber > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2010 Report Share Posted April 29, 2010 Hey Amber! This sounds great! As is so often the case with me, I read the recipe and d*** it! Garlic and ginger! I am supposedly highly sensitive to both according to my IgG results. Two very important flavors to so many things and I'm not supposed to have it. But I will save it into my recipe file and when further healing has occurred I'll give it a go. Thanks for sharing. DarleneIntestinal Dysbiosis/CFSSCD 10 weeks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Hey Darlene! What a bummer that you can't have garlic or ginger. I'm sorry to hear that! I checked a bunch of other kim chi recipes, and they're both a staple, unfortunately. Hopefully you will eventually be able to tolerate them. At least your breath will smell much better than mine, that's for sure! Take care, Amber > > Hey Amber! > > This sounds great! As is so often the case with me, I read the recipe and d*** it! Garlic and ginger! I am supposedly highly sensitive to both according to my IgG results. Two very important flavors to so many things and I'm not supposed to have it. But I will save it into my recipe file and when further healing has occurred I'll give it a go. Thanks for sharing. > Darlene > Intestinal Dysbiosis/CFS > SCD 10 weeks > Quote Link to comment Share on other sites More sharing options...
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