Guest guest Posted November 14, 2003 Report Share Posted November 14, 2003 >can i make kimchi in large quanity? i have a gallon glass jar. how long will it last? > >thanks, diana I make mine in 2 gallon batches, and put it into quart jars in the fridge. If it is in there too long, it gets mushy and sour, and the Koreans I've talked to say that this is when you should use it for stir fry or soup. It's not toxic, just mushy and sour! However, none of mine has ever got to that stage. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2005 Report Share Posted March 28, 2005 1 small burdock root I have gone everywhere locally to try to find fresh burdock root. I can get just about anything else around here, but alas! the Oriental grocery store that used to sell fresh burdock is no longer around. I loved slicing up burdock and eating it but I just can't find any! Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2005 Report Share Posted March 29, 2005 Definitely better to make your own...hyldemoer <hyldemoer@...> wrote: > Do Korean food stores carry Kimchi? Yes, read the label.They usually like to make it with fish sauce. Suzi Senior Moderator What is a weed? A plant whose virtues have not yet been discovered. http://suziesgoats.wholefoodfarmacy.com/__________________________________________________ Quote Link to comment Share on other sites More sharing options...
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