tag:blogger.com,1999:blog-28540069.post2146601275058625250..comments2024-03-01T05:02:41.641-06:00Comments on Pie and Beer: Kimchi Ferment-along-a-thon!Liana Krissoffhttp://www.blogger.com/profile/00238077229879093878noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-28540069.post-58892441122057335932011-07-11T11:09:39.912-05:002011-07-11T11:09:39.912-05:00Success! Thank you so much - It came out great - b...Success! Thank you so much - It came out great - but too garlicky which is my own fault - i used garlic scapes as well as cloves, also carrot and an apple - so i think it should make a good kimchi chigae. Another strange thing which also makes sense -Denisenoreply@blogger.comtag:blogger.com,1999:blog-28540069.post-82597049821784874032011-06-25T06:34:39.239-05:002011-06-25T06:34:39.239-05:00Hi Liana, Thanks for your quick response. Now only...Hi Liana, Thanks for your quick response. Now only need a two quart jar to start fermenting. I will be sure to keep you posted.Denisenoreply@blogger.comtag:blogger.com,1999:blog-28540069.post-54865759026140424202011-06-25T05:43:02.796-05:002011-06-25T05:43:02.796-05:00Denise: That's a good question. I've done ...Denise: That's a good question. I've done it both ways, and I found that returning the brine to the cabbage rather than using fresh or just trying to pack the cabbage in had much better flavor and the right amount of saltiness. Also more liquid in the jar helps eliminate the air pockets that can cause premature spoilage. <br /><br />Have fun on your kimchi adventure, and let us know how it goes!Liana Krissoffhttps://www.blogger.com/profile/00238077229879093878noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-37975893346918764882011-06-24T23:04:53.766-05:002011-06-24T23:04:53.766-05:00Hi,
You have inspired me to make this wonderful tr...Hi,<br />You have inspired me to make this wonderful treat. Why do you leave the brine on the cabbage? Yours is the only recipe I have found that doesn't drain off the liquid and squeeze dry. Thanks for your wonderful blog.Denisenoreply@blogger.comtag:blogger.com,1999:blog-28540069.post-51975198573996726552010-12-17T11:16:57.005-06:002010-12-17T11:16:57.005-06:00Oh, I almost forgot - I made the spiced apple butt...Oh, I almost forgot - I made the spiced apple butter and my adaptation (spiced pear butter) from your book this past week, and they are both fantastic.<br /><br />I'm getting a slow cooker for Christmas, so I'm planning on making a second batch of apple butter later with the slow-cooker method.margiehttps://www.blogger.com/profile/11101698380453421304noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-64530154957837730232010-12-17T11:15:51.352-06:002010-12-17T11:15:51.352-06:00I don't know how I missed this post - I've...I don't know how I missed this post - I've been terribly, horribly behind on my reader (and everything else in my life, alas), but I have been thinking about making kimchi and sauerkraut for most of the fall. I've been salivating over the cabbages that have arrived at the market (last week I saw a head of napa that was bigger than my cat), so this post is fantastic and very helpful.margiehttps://www.blogger.com/profile/11101698380453421304noreply@blogger.comtag:blogger.com,1999:blog-28540069.post-90895331376104251282010-12-09T02:25:51.892-06:002010-12-09T02:25:51.892-06:00That looks delicious, I had no idea Kimchi could b...That looks delicious, I had no idea Kimchi could be made in that way. I definitely want to try it soon, I love asian cuisine.Anonymousnoreply@blogger.com