Re: Re digestion & kim chee

[Guest guest]

note on making homemade kim chee:

you don't need a pounder if you've got very clean and able hands. the

pounder is used to pound the cabbage mixture which breaks the cell

walls and gets the salt mixed in to start liquids releasing. i just

put all my ingredients in a very clean pot, use my hand to mix and

squeeze the mixture until it is wilted and reduced in mass (just a

minute or two of this is plenty).

then i put it in a jar and pack it down, i usually add a little bit

more water to make sure there's plenty of brine and voila, you're

ready to ferment!

~ suz

> > Thanks to both Suz and Bee.

> >

> > Can I buy prepared Kimchee? I know that it can

> > be spicy and prefer that to the sauerkraut. Or do

> > I need to make it myself?

>

> ==>I haven't seen any pre-prepared kimchee in my health store, but

> some may have it. Ensure they keep it in the fridge at the store

and

> that it is not pasteurized. It's easy to make however. I made my

> first batch 1 month ago and another one last weekend. Now I can't

> live without it. You'll need to buy a good wooden pounder that

> hopefully fits into a wide mouth jar - I have to use wooden spoons,

> but my friend was able to buy one that has a round end which is

> better.