Kimchi? sauerkraut?

Kerry · 09-10-2011, 08:04 AM

anyone make their own? how is it? I'm thinking about making some for the emzimes and im more then sure i'd love it.. also I know if I make a big batch I could share with some family members that love it..

Chasintrail · 09-12-2011, 06:28 AM

I made Kimchi once. Used the recipe in Nourishing Traditions. It just wasn't right. Not sure if it was me or the recipe. Before I got around to trying the traditional recipe, I found an ethnic grocery here that sells it in gallon jars, locally made, no preservatives. It's awesome.

Been thinking of getting a crock and trying sourkraut this fall.

porcupine73 · 09-12-2011, 10:50 AM

I just put together about 10 one quart jars of Kimchi over the labor day weekend. I haven't tried it yet though. I did not use the fish sauce nor the hot peppers though so it's probably not quite true kimchi. Kimchi is a bit of an acquired taste. I started getting Hawthorne Valley organic lactofermented kimchi at the store. I couldn't stand it at first, I think it was the ginger. But slowly I grew a fondness for it and I really like it now. But it was almost $7 for about 1/2 quart I think so I had to try making my own.

There's different recipes out there, the main difference I've seen is whether you use whey (lactofermented) or not. I've seen different recipes in Nourishing Traditions, Eat Fat Lose Fat, and Wild Fermentation. They pretty much all agree it can take about six months for the flavors to fully develop (though it can be eaten within a few days of fermenting).

tea cup · 09-28-2011, 12:32 PM

Hey Porcupine 73
Did you try eating your home made kimchi yet? I happen to have the Nourishing Traditions book on loan from the library and was wondering about either making it myself or buying a jar at the store. Was your home made worth the effort?

porcupine73 · 09-28-2011, 01:21 PM

Hi tea cup. I have gotten through about a quart of what I made. I turned out pretty good. I didn't have hot pepper, so I didn't use it, and that really makes a big difference from storebought (in that I should have used the hot pepper). Also I didn't use enough ginger. But it is aging nicely and I am glad I made it, and will make it again in the future, but will make more effort to get all locally grown organic ingredients next time, or grow my own next year. I was paying about $7 per maybe 1/2 quart or smaller jar for Hawthrone Valley brand at the health food store, and while it is excellent, I can make it for a fraction of that cost.

tea cup · 09-28-2011, 01:33 PM

Thanks porcupine73 for the info. I think I just might give it a shot.

Beeb · 09-28-2011, 02:02 PM

This is the one I make every week. It is actually called a "summer Kimchee" because it doesn't need to "sit" before you can eat it. I make mine and have had some stay in the fridge for weeks and since taste amazing!! I eat it almost everyday and it's wonderful!! Very simple, too!

Kimchee

SheriF · 09-29-2011, 05:30 PM

We make a lot of Sauerkraut. Homemade raw kraut is so good. We bought a harsch crock and my friend Stan gave us the recipe. It's written out here:
MomsForSafeFood.org

iamfaithful · 09-30-2011, 11:26 AM

I found my recipe for Kimche on U-Tube! I wiish I could send you a link but I will dig out the recipe & post it!

Porcupine, you will get to try it next week- will send you some fish sauce to use with the peppers & sweet corn flour.

porcupine73 · 09-30-2011, 11:38 AM

Woohoo more things to experiment with! I also want to try making Dom's 'kefchi', which is basically the same as kimchi, just using spare water kefir grains as the inoculant.

iamfaithful · 09-30-2011, 11:47 AM

OK I wrote it down! Cooking Korean food with Maangchi: Korean cooking, recipes, videos, and blog

Search maangchi on University of U-Tube and you will find her kimchi recipe & watch how to make it. I did one other step- after salting the Nappa cabbage & rinsing it 3 times, I chopped mine cause I wanted pieces I could just spoon out & eat not bog long pieces. I let mine ferment @ room temp til real bubbly then refrigerated. Be sure to burp often as it DOES build pressure.

LunaAshling · 10-06-2011, 01:42 AM

Quote:

Originally Posted by iamfaithful

OK I wrote it down! Cooking Korean food with Maangchi: Korean cooking, recipes, videos, and blog

Search maangchi on University of U-Tube and you will find her kimchi recipe & watch how to make it. I did one other step- after salting the Nappa cabbage & rinsing it 3 times, I chopped mine cause I wanted pieces I could just spoon out & eat not bog long pieces. I let mine ferment @ room temp til real bubbly then refrigerated. Be sure to burp often as it DOES build pressure.

Those are some good videos!

red_delicious · 10-25-2011, 07:00 PM

I know it's sort of an old thread, but I started making lactofermented sauerkraut this summer, and it was FABULOUS! I used Nourishing Traditions . . . Love that book!

iamfaithful · 10-26-2011, 08:15 AM

Nope the thread is not that old-we revived it a little whle ago.

GOOD FOR YOU! Lacto fermn
ent is the way to go!

I made mine from the recipe on Maanchi's site & it was awesome. If you ever want to try it with lacto it might be worth a try! Wish I could eat it- had to give mine away-nightshades don't agree with me & the Korean pepper flakes are in that class.

bob ross · 10-26-2011, 10:11 PM

Made my 1st Kraut yesterday.. was fun to do by hand.. just watched a cpl uuutoob videos.. and followed the nice girls who showed me how..

Fun to beat / smash the heck out of it.. i was doing it in an Anchor bowl.. and i almost flipped it.. spilling everything.. Rofls.. as i pushed too hard down on one side...hehe..

One small red and small green cabbage filled up one of those large pickle jars.. the brine came out quick.. maybe 20 mins for each cabbage... I think i put way too much salt tho.. i just grabbed the pickle salt box.. and sprinkled in some each 'layer' or so.. but i put less salt in the 2nd cabbage i put in the same batch.. so maybe will even out.. also put caraway seeds.. and garlic salt.. and onion powder.. will see how that goes.. first time making it so will see... irregardless as to how it tastes.. im sure ill eat it.. cant waste good cabbage!

..

so i wait 21 days at least??.. momsforsafefood said dont ever open it.. until after 21 days.. . this living food stuff is starting to remind me of Gremlins.. NO feeding after midnight!!!.. oh noez Gizmo!!!.. hehe.. i digress..

So far i have Kombucha.. i tried keifer.. but didnt really like it.. Milk Keifer was pretty bad imo.. plus milk is so dang spensive.. and its like drinking Glue anyway.. as its pasturized .. taking anything good out of it

... NEver had Kimchi.. will have to find it and check it out!.. .. laters

bob ross · 10-31-2011, 05:48 PM

I had to open a kraut i made.. because the brine was spilling out.. opened it.. then of course since i opened it.. had to taste it

.. I ended up eating Half of the large piccke jar.. rofls... im never buying store bought kraut again.. thats for sure.

..

iamfaithful · 11-01-2011, 04:22 PM

Then you will have to kimchi! Don't have to wait 21 days for that! I need to pull green tomatoes... Think I will lacto ferment them with onions & Nappa cabbage. Should be good!

bob ross · 11-01-2011, 06:18 PM

Quote:

Originally Posted by iamfaithful

Then you will have to kimchi! Don't have to wait 21 days for that! I need to pull green tomatoes... Think I will lacto ferment them with onions & Nappa cabbage. Should be good!

well.. i had 3 hours to kill ( ie.. waiting for all these damn Previews to get over on this rented movie.. rofls )... i looked up some videos on how to make it.. ya dunno.. some exotic ingredients (?)... is it pretty expensive to make?... Guess ill just get the KT and homemade Kraut going/perfected ( which is impossible .. i know

..hehe )... then maybe move into further fermented stuff..

iamfaithful · 11-02-2011, 08:31 AM

NOT expensive if you keep making it. The supplies You can get at Asian Markets & te peppers, rice flour & fish sauce will be enough for many many batches. Her recipe is so good!

metqa · 11-16-2011, 06:42 AM

Hey Faithful! Maangchi is the same person I found Yesterday! I love her videos but I haven't tried to make any yet. I think my store has all the ingredients, I just need to make time and space for it.

Seems like it's a one time out of pocket expense for all the ingredients, but once you get the bulk spices, seems it will be averaged out in cost over time. the vegetables are nicely inexpensive.

metqa · 11-16-2011, 06:48 AM

Quote:

Originally Posted by bob ross

So far i have Kombucha.. i tried keifer.. but didnt really like it.. Milk Keifer was pretty bad imo.. plus milk is so dang spensive.. and its like drinking Glue anyway.. as its pasturized .. taking anything good out of it ... NEver had Kimchi.. will have to find it and check it out!.. .. laters

Bob, did you try Store bought Kefir, or home made, cause they are two completely different creatures. In fact I poured out my store kefir once I got my own grains. But I dunno, milk has come down in price in my area to below $3 a gallon so It's priced right for kefiring and yogurt making and such.

My store kefir was like glue also, all the fiber they put into it to keep it from separating. My home kefir separated every day. Ihave to shake it up to recombine it and it's fizzy like soda, not mild like cream.

If you want to try Kefir again, just ask for some real grains and give it a shot making it yourself. If you still don't like it, you can either return grains or gift them to another kefir wannabe. I had my doubts about kefir, but once I tried homebrew, I can't imagine drinking storebought again!

Plug for Kefir!!

iamfaithful · 11-16-2011, 06:51 AM

Yep! That is how it works! Have fun! Her recipe is terrific. I copped mine after the 3rd rinse so I could have small pieces-easier to get out of the jar.

Be sure to put plastic between the product & the lid so it doesn't corode & burp occasionally as it will build pressure even in the fridge.

Happy Fermenting!

iamfaithful · 11-16-2011, 06:53 AM

Metqa, good kefir plug!

Got to paint! Bye!

porcupine73 · 06-19-2012, 10:28 AM

I picked up a few of the Harsch fermenting crocks. Those things work extremely well. I have been using the whey from the milk kefir to inoculate it, then letting it go for 4-5 weeks before transferring to quart jars and then keeping at around 50F. It gets better over the next few months. It takes up to six months for the flavor to fully develop. I have been placing turnips and other things in the bottom of the crock and those come out extremely well too. My first batches using jars did not turn out very well. Research indicates non-organic cabbage may be GMO cabbage, which may be toxic to the organisms doing the fermenting.

09-10-2011, 08:04 AM	#1
Kerry I'm not fat, I'm fluffy Join Date: Aug 2007 Location: Brooklyn Ny Posts: 6,608 Gallery: Kerry Stats: Post Preg:195/151/140 (pre prego 230/135/130) WOE: PALEO/PRIMAL just call me cave lady! Start Date: Low carb living a few yrs now.. Restart Nov 2010	Kimchi? sauerkraut? anyone make their own? how is it? I'm thinking about making some for the emzimes and im more then sure i'd love it.. also I know if I make a big batch I could share with some family members that love it..

09-28-2011, 02:02 PM	#7
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,759 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	This is the one I make every week. It is actually called a "summer Kimchee" because it doesn't need to "sit" before you can eat it. I make mine and have had some stay in the fridge for weeks and since taste amazing!! I eat it almost everyday and it's wonderful!! Very simple, too! Kimchee Last edited by Beeb; 09-28-2011 at 02:03 PM..

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09-12-2011, 06:28 AM	#2
Chasintrail Major LCF Poster! Join Date: Apr 2003 Location: Indiana Posts: 1,335 Gallery: Chasintrail Stats: 205/? size 10/8-10 5'6" WOE: Primal - high-fat/real food	I made Kimchi once. Used the recipe in Nourishing Traditions. It just wasn't right. Not sure if it was me or the recipe. Before I got around to trying the traditional recipe, I found an ethnic grocery here that sells it in gallon jars, locally made, no preservatives. It's awesome. Been thinking of getting a crock and trying sourkraut this fall.

09-12-2011, 10:50 AM	#3
porcupine73 Major LCF Poster! Join Date: Mar 2010 Location: Buffalo, NY USA Posts: 1,855 Gallery: porcupine73 Stats: 208/152/150, male 5'9", 39 y/o WOE: Cure Tooth Decay, no snacks,slow burn weights+HIIT Start Date: January 2010	I just put together about 10 one quart jars of Kimchi over the labor day weekend. I haven't tried it yet though. I did not use the fish sauce nor the hot peppers though so it's probably not quite true kimchi. Kimchi is a bit of an acquired taste. I started getting Hawthorne Valley organic lactofermented kimchi at the store. I couldn't stand it at first, I think it was the ginger. But slowly I grew a fondness for it and I really like it now. But it was almost $7 for about 1/2 quart I think so I had to try making my own. There's different recipes out there, the main difference I've seen is whether you use whey (lactofermented) or not. I've seen different recipes in Nourishing Traditions, Eat Fat Lose Fat, and Wild Fermentation. They pretty much all agree it can take about six months for the flavors to fully develop (though it can be eaten within a few days of fermenting).

09-28-2011, 12:32 PM	#4
tea cup Senior LCF Member Join Date: Jan 2008 Location: Arizona Posts: 537 Gallery: tea cup Stats: 145/127/124? 5'2" WOE: UDDDD for health primarily, secondly for wt loss	Hey Porcupine 73 Did you try eating your home made kimchi yet? I happen to have the Nourishing Traditions book on loan from the library and was wondering about either making it myself or buying a jar at the store. Was your home made worth the effort?

09-28-2011, 01:21 PM	#5
porcupine73 Major LCF Poster! Join Date: Mar 2010 Location: Buffalo, NY USA Posts: 1,855 Gallery: porcupine73 Stats: 208/152/150, male 5'9", 39 y/o WOE: Cure Tooth Decay, no snacks,slow burn weights+HIIT Start Date: January 2010	Hi tea cup. I have gotten through about a quart of what I made. I turned out pretty good. I didn't have hot pepper, so I didn't use it, and that really makes a big difference from storebought (in that I should have used the hot pepper). Also I didn't use enough ginger. But it is aging nicely and I am glad I made it, and will make it again in the future, but will make more effort to get all locally grown organic ingredients next time, or grow my own next year. I was paying about $7 per maybe 1/2 quart or smaller jar for Hawthrone Valley brand at the health food store, and while it is excellent, I can make it for a fraction of that cost.

09-28-2011, 01:33 PM	#6
tea cup Senior LCF Member Join Date: Jan 2008 Location: Arizona Posts: 537 Gallery: tea cup Stats: 145/127/124? 5'2" WOE: UDDDD for health primarily, secondly for wt loss	Thanks porcupine73 for the info. I think I just might give it a shot.

09-29-2011, 05:30 PM	#8
SheriF Junior LCF Member Join Date: Jun 2011 Location: CA Posts: 20 Gallery: SheriF Stats: 216/174/130 WOE: Atkins/Weston Price/Organic/Gluten Free Start Date: June 2011	We make a lot of Sauerkraut. Homemade raw kraut is so good. We bought a harsch crock and my friend Stan gave us the recipe. It's written out here: MomsForSafeFood.org

09-30-2011, 11:26 AM	#9
iamfaithful Major LCF Poster! Join Date: Jun 2011 Posts: 1,873 Gallery: iamfaithful	I found my recipe for Kimche on U-Tube! I wiish I could send you a link but I will dig out the recipe & post it! Porcupine, you will get to try it next week- will send you some fish sauce to use with the peppers & sweet corn flour.

09-30-2011, 11:38 AM	#10
porcupine73 Major LCF Poster! Join Date: Mar 2010 Location: Buffalo, NY USA Posts: 1,855 Gallery: porcupine73 Stats: 208/152/150, male 5'9", 39 y/o WOE: Cure Tooth Decay, no snacks,slow burn weights+HIIT Start Date: January 2010	Woohoo more things to experiment with! I also want to try making Dom's 'kefchi', which is basically the same as kimchi, just using spare water kefir grains as the inoculant.

09-30-2011, 11:47 AM	#11
iamfaithful Major LCF Poster! Join Date: Jun 2011 Posts: 1,873 Gallery: iamfaithful	OK I wrote it down! Cooking Korean food with Maangchi: Korean cooking, recipes, videos, and blog Search maangchi on University of U-Tube and you will find her kimchi recipe & watch how to make it. I did one other step- after salting the Nappa cabbage & rinsing it 3 times, I chopped mine cause I wanted pieces I could just spoon out & eat not bog long pieces. I let mine ferment @ room temp til real bubbly then refrigerated. Be sure to burp often as it DOES build pressure.

10-25-2011, 07:00 PM	#13
red_delicious Senior LCF Member Join Date: Sep 2002 Location: Saint Charles, Missouri Posts: 390 Gallery: red_delicious Stats: 325/230/150 WOE: WLS - Paleo Start Date: August 25, 2011 (Date of surgery)	I know it's sort of an old thread, but I started making lactofermented sauerkraut this summer, and it was FABULOUS! I used Nourishing Traditions . . . Love that book!

10-26-2011, 08:15 AM	#14
iamfaithful Major LCF Poster! Join Date: Jun 2011 Posts: 1,873 Gallery: iamfaithful	Nope the thread is not that old-we revived it a little whle ago. GOOD FOR YOU! Lacto fermn ent is the way to go! I made mine from the recipe on Maanchi's site & it was awesome. If you ever want to try it with lacto it might be worth a try! Wish I could eat it- had to give mine away-nightshades don't agree with me & the Korean pepper flakes are in that class.

10-26-2011, 10:11 PM	#15
bob ross Junior LCF Member Join Date: Oct 2011 Posts: 40 Gallery: bob ross	Made my 1st Kraut yesterday.. was fun to do by hand.. just watched a cpl uuutoob videos.. and followed the nice girls who showed me how.. Fun to beat / smash the heck out of it.. i was doing it in an Anchor bowl.. and i almost flipped it.. spilling everything.. Rofls.. as i pushed too hard down on one side...hehe.. One small red and small green cabbage filled up one of those large pickle jars.. the brine came out quick.. maybe 20 mins for each cabbage... I think i put way too much salt tho.. i just grabbed the pickle salt box.. and sprinkled in some each 'layer' or so.. but i put less salt in the 2nd cabbage i put in the same batch.. so maybe will even out.. also put caraway seeds.. and garlic salt.. and onion powder.. will see how that goes.. first time making it so will see... irregardless as to how it tastes.. im sure ill eat it.. cant waste good cabbage! .. so i wait 21 days at least??.. momsforsafefood said dont ever open it.. until after 21 days.. . this living food stuff is starting to remind me of Gremlins.. NO feeding after midnight!!!.. oh noez Gizmo!!!.. hehe.. i digress.. So far i have Kombucha.. i tried keifer.. but didnt really like it.. Milk Keifer was pretty bad imo.. plus milk is so dang spensive.. and its like drinking Glue anyway.. as its pasturized .. taking anything good out of it ... NEver had Kimchi.. will have to find it and check it out!.. .. laters

10-31-2011, 05:48 PM	#16
bob ross Junior LCF Member Join Date: Oct 2011 Posts: 40 Gallery: bob ross	I had to open a kraut i made.. because the brine was spilling out.. opened it.. then of course since i opened it.. had to taste it .. I ended up eating Half of the large piccke jar.. rofls... im never buying store bought kraut again.. thats for sure. ..

11-01-2011, 04:22 PM	#17
iamfaithful Major LCF Poster! Join Date: Jun 2011 Posts: 1,873 Gallery: iamfaithful	Then you will have to kimchi! Don't have to wait 21 days for that! I need to pull green tomatoes... Think I will lacto ferment them with onions & Nappa cabbage. Should be good!

11-02-2011, 08:31 AM	#19
iamfaithful Major LCF Poster! Join Date: Jun 2011 Posts: 1,873 Gallery: iamfaithful	NOT expensive if you keep making it. The supplies You can get at Asian Markets & te peppers, rice flour & fish sauce will be enough for many many batches. Her recipe is so good!

11-16-2011, 06:42 AM	#20
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	Hey Faithful! Maangchi is the same person I found Yesterday! I love her videos but I haven't tried to make any yet. I think my store has all the ingredients, I just need to make time and space for it. Seems like it's a one time out of pocket expense for all the ingredients, but once you get the bulk spices, seems it will be averaged out in cost over time. the vegetables are nicely inexpensive.

11-16-2011, 06:51 AM	#22
iamfaithful Major LCF Poster! Join Date: Jun 2011 Posts: 1,873 Gallery: iamfaithful	Yep! That is how it works! Have fun! Her recipe is terrific. I copped mine after the 3rd rinse so I could have small pieces-easier to get out of the jar. Be sure to put plastic between the product & the lid so it doesn't corode & burp occasionally as it will build pressure even in the fridge. Happy Fermenting!

11-16-2011, 06:53 AM	#23
iamfaithful Major LCF Poster! Join Date: Jun 2011 Posts: 1,873 Gallery: iamfaithful	Metqa, good kefir plug! Got to paint! Bye!

06-19-2012, 10:28 AM	#24
porcupine73 Major LCF Poster! Join Date: Mar 2010 Location: Buffalo, NY USA Posts: 1,855 Gallery: porcupine73 Stats: 208/152/150, male 5'9", 39 y/o WOE: Cure Tooth Decay, no snacks,slow burn weights+HIIT Start Date: January 2010	I picked up a few of the Harsch fermenting crocks. Those things work extremely well. I have been using the whey from the milk kefir to inoculate it, then letting it go for 4-5 weeks before transferring to quart jars and then keeping at around 50F. It gets better over the next few months. It takes up to six months for the flavor to fully develop. I have been placing turnips and other things in the bottom of the crock and those come out extremely well too. My first batches using jars did not turn out very well. Research indicates non-organic cabbage may be GMO cabbage, which may be toxic to the organisms doing the fermenting.