OT:Kimchi and Kombucha and Japanese water crystals

C

clearblue

Joined
Oct 22, 2002
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Since having such fantastic success with the Kefir I decided to order a Kombucha mushroom and make kombucha tea. It is now fermenting in a gallon jar and looking and smelling great.


After spending a year in Korea I developed a taste for Kimchi and finally have made a perfect batch.

Here is the recipe:
http://www.fabulousfoods.com/recipes/appetizers/pickles/kimchee.html

When I took the napa cabbage out of the brine jar, I mixed in a cup full of "Bubbies"sauerkraut w/juice and 2 cups of Kefir whey then packed it into the storage jars.. The result was
the most authentic and best tasting kimchi I've had since Korea. For the ground pepper, I used mild "hatch" chile from New Mexico to bring it up to the proper heat level.

When I get all this organized, I think some Japanese water crystals will be next on the list. These can also be found by googling "kefir". :eek:
 
My daughter spent time in Daegue, and said that people in Korea eat silkworms (YUK!!), live octopus (YUK!), and puppies (YUK!, YUK!). Friends of mine also lived there. Kimchi is fine, but I am not enthusiastic about the other stuff.
I like doggies - but not on buns...
they are cool when they lie on your feet.
 
I Love Kimchi but it makes me swell like a poisoned pup because of the salt.:grumpy:
But I eat it anyway once in a while, about time for some more.;)
We used too make it but because it swells me up it's easier too buy it at our local Oriental Grocery now, damned good stuff!!!! :D :cool:
 
http://news.bbc.co.uk/2/hi/asia-pacific/4347443.stm

Korean dish 'may cure bird flu'
By David Chazan
BBC News



Kimchi is a traditional staple of Korean cuisine
South Korea's spicy fermented cabbage dish, kimchi, could help to cure bird flu, according to researchers.

Scientists at Seoul National University say they fed an extract of kimchi to 13 infected chickens - and a week later 11 of them had started recovering.

The researchers said the results were far from scientifically proven and if kimchi did have the effects they observed, it was unclear why.

South Koreans are reported to be eating more kimchi as a result of the study.

"I'm eating kimchi these days because I've heard in the media that it helps prevent bird flu infections," one man said.

Love it or loathe it, once you have eaten it, you will never forget it. Kimchi is made by fermenting cabbage with red peppers, radishes and a lot of garlic and ginger.

The idea that it could help poultry to fight off bird flu sounds like a dubious folk remedy.

But the theory is being floated by some of Korea's most eminent scientists.

"We found that the chickens recovered from bird flu, Newcastle disease and bronchitis. The birds' death rate fell, they were livelier and their stools became normal," said Professor Kang Sa-ouk.

Sars link

There was an increase in kimchi consumption two years ago, when thousands of people in Asia contracted Sars (severe acute respiratory syndrome).

Kimchi was reported to have helped to prevent Sars. The claim was never scientifically proven, but according to some Koreans, people in other countries followed their example and started eating kimchi.

"After the Sars outbreak, I went to China and I noticed that the Korean restaurants there sold most of the kimchi they'd made that day," a Korean man said.

So one of Korea's national specialities may soon find a much bigger market. Whether it really is an effective remedy, only time and more research will tell. :D
 
"Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag."

I would like to try this recipe. Please explain the use/role of the plastic bag more clearly ...not getting a clear visual on this :confused:
 
More stuff that I have to track down. I'm still trying to get my hands on some kefir grains. (I finally found something that Wal-Mart didn't stock.)
 
BillTheCat said:
"Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag."

I would like to try this recipe. Please explain the use/role of the plastic bag more clearly ...not getting a clear visual on this :confused:
Click to expand...
Not 100% sure, Bill, but when you make sauerkraut, you put a weighted plate on top of the cabbage mixture to keep everything at the bottom.
 
Aardvark said:
Not 100% sure, Bill, but when you make sauerkraut, you put a weighted plate on top of the cabbage mixture to keep everything at the bottom.
Click to expand...

I think what Aardvark said is correct--however---I omitted this step when I packed the kimchi for storage---instead I poured a cup of the kefir whey on top of the kimchi to keep out the goblins and it seems to be working fine.

I did use the weighted plate technique when brining the cabbage.

Here's a great link straight from Korea that is informative:


http://www.kimchi.or.kr/eng/main.jsp
 
Satori said:
More stuff that I have to track down. I'm still trying to get my hands on some kefir grains. (I finally found something that Wal-Mart didn't stock.)
Click to expand...

ebay search word "kefir"
 
Clearblue,
My wife's grandfather used to drink Kombucha all the time. She never really liked
it. Let us know how it goes. She said it tasted like a cross between apple cider and beer.
 
mross said:
Clearblue,
My wife's grandfather used to drink Kombucha all the time. She never really liked
it. Let us know how it goes. She said it tasted like a cross between apple cider and beer.
Click to expand...

Will do!

The lady that sent me the starter used Tazo spice tea which smelled really good.

So far it's a very gentle fermentation--nothing like making homebrew where it can rise up and overflow if you're not careful.
 
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