Guest guest Posted November 23, 2008 Report Share Posted November 23, 2008 Greetings from the beautiful Pacific Northwest. Im happy I found this group of like minded fermented food lovers. Ive made kimchi for almost 30 years, Kefir (with raw cows milk) for about 4, and occasionally sauerkraut and pickles. I think that fermented food is something that is sorrowfully missing from the typical westerners diet. I bought a copy of Sally Falons book Nourishing Traditions and have had very good luck with her recipes. While looking in this groups recipe files I read Heidis kimchi recipe. Excellent. This is pretty much the way I make my standard kimchi. Great photos too. I made kimchi last week and Im gearing up to make some sauerkraut this week . fizz-on " Ld " Lawrence Quote Link to comment Share on other sites More sharing options...
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