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Tue, Jul 23, 13 at 1:23
| Well, I'm really excited to work on some kimchee kraut tomorrow. I'm using "The Joy of Pickling" recipe but substituting some chili paste for the dried flakes of peppers, anyone see an issue with that? Also, I'm looking for something kimchee-ish to do with a big box of cucumbers I bought the other day. I've made my supply of plain sour fridge pickles and still have a huge amount to deal with. I had really wanted to can some sour pickles but these aren't "picklers," and a little over-done so will go soft fast. I may make some relish as well. Lori |
Follow-Up Postings:
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| Check the ingredients on the paste. many have thickeners added like flour or cornstarch and you end up with very cloudy and poorly absorbed brine. Dave |
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- Posted by gardengalrn 5KS (My Page) on Tue, Jul 23, 13 at 17:17
| Thanks, bought some hot pepper flakes to use in my cabbage kimchee but did use the paste in a fresh cucumber kimchee that is meant to be eaten within a week. The paste just has a nice "twang" that I enjoy. |
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- Posted by gardengalrn 5KS (My Page) on Wed, Jul 24, 13 at 15:07
| I've made my cabbage kimchee but had another question. Is it possible to steal BJ's method of a loose fitting cap instead of weighing down the material with a brine bag? I have lots of juice on top. |
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