tag:blogger.com,1999:blog-5811749743523633503.post6002497833384023101..comments2024-03-20T11:36:53.907+00:00Comments on Restoring Mayberry: Kim chee at homeBrian Kallerhttp://www.blogger.com/profile/11082602126850605083noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5811749743523633503.post-47018322464903376302014-10-21T23:02:02.253+01:002014-10-21T23:02:02.253+01:00Carrots and turnips (cut like an American french f...Carrots and turnips (cut like an American french fry) are excellent - crunchy and tangy. Parsnips didn't really hold up. I tried a bit of radish, but didn't notice much effect. I haven't had the nerve to try beets, though if I were doing small batches in jars rather than a whole crock, I'd try that. I love pickled beets, but I'm not sure purple kim chi is quite legit. (My wife is a borscht fan, but otherwise leery of beets.) I also prefer the sturdy cabbages rather than the savoy that the purists recommend.Anubis Bardhttp://anubisbard.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-5811749743523633503.post-64486433785172506662014-10-21T08:32:11.066+01:002014-10-21T08:32:11.066+01:00Andy,
I'm very glad I was introduced to it. ...Andy, <br /><br />I'm very glad I was introduced to it. Have you tried it with various other kinds of vegetables? I thought I'd try mixing in various roots that are coming in, although past a certain point it might not qualify as kim chee anymore. :-)<br /><br />Also, I heard from Mr. Greer about your ten-week journey across America, and what you found. I'd be interested to read more -- have you written anything about it?Brian Kallerhttps://www.blogger.com/profile/11082602126850605083noreply@blogger.comtag:blogger.com,1999:blog-5811749743523633503.post-76910150721312129642014-10-21T01:30:56.459+01:002014-10-21T01:30:56.459+01:00Kim Chi is a wonderful thing. My own version of t...Kim Chi is a wonderful thing. My own version of this healthful, spicy fermented dish - cabbage, salt, garlic, carrots, turnips if I have any, and hot peppers. I knead the salt into the cabbage and just toss in the other ingredients; put it all in a crock in the cellar for 5 or 6 weeks, held under the brine with a glass jar, covered with a cloth, then pack it into jars and put it in the fridge. I had some this evening for livening up some delicious flounder filets. It's an experiment I'd recommend to anyone.Anubis Bardhttp://anubisbard.blogspot.comnoreply@blogger.com