[Magdalen] Kimchi pickle review.

[Lynn Ronkainen]

M - the beets sound lovely!

L

website: www.ichthysdesigns.com

When I stand before God at the end of my life I would hope that I have not a 
single bit of talent left and could say, "I used everything You gave me." 
attributed to Erma Bombeck
 "Either Freedom for all or stop talking about Freedom at all" from a talk 
by Richard Rohr

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From: "ME Michaud" <michaudme at gmail.com>
Sent: Wednesday, October 14, 2015 9:36 AM
To: <magdalen at herberthouse.org>
Subject: Re: [Magdalen] Kimchi pickle review.

> I do a fair amount of pickling and always use 2 parts vinegar to one part
> water.
>
> Heat with salt (add sugar for a sweet pickle, but you don't need much), 
> add
> spices. Place vegetables in a jar, cover with hot liquid (if not enough
> liquid to cover, top off with undiluted vinegar), cover, refrigerate when
> cool.
>
> My personal favorites:
> cubed roasted beets with orange rind (a bit of cayenne puts this over the
> top)
> blanched green beans with dried chilis and garlic cloves (use red chilis 
> so
> your guests don't confuse the chilis for the beans)
> raw red onion and vidalia slices
>
> Pickles jazz up a boring meal. And they're a great way to use up green
> tomatoes at the end of the season, too,
> -M
>
> On Wed, Oct 14, 2015 at 9:55 AM, Charles Wohlers <
>> charles.wohlers at verizon.net <javascript:;>> wrote:
>>
>> > Using vinegar instead of water would likely make a huge difference. 
>> > Which
>> > is why many fermentations are done that way - the low pH (acid
>> conditions)
>> > with vinegar discourages the microbes you don't want and allows the 
>> > ones
>> > you do to do their work.
>>