[Magdalen] Mike Logsdon....or other kimchi makers

[Jay Weigel]

We used to get something called "Kale-Chi" from our online grocer, which
sadly no longer even exists. The stuff was great and made fabulous hot dog
relish. I think I will try the regular cabbage. I have a recipe for "Quick
Kimchi" that sounds very much like what we get from one of the food trucks
here, Mashita, which does a sort of pan-Asian cuisine with a Korean slant.l
I can't go there now because of my current dietary restrictions, but I can
have kimchi, yay!

I can also have Vietnamese pickled carrot, if anyone has that recipe.


On Fri, Feb 3, 2017 at 12:03 PM, Susan Hagen <susanvhagen at gmail.com> wrote:

> I make fermented cabbage, like half sour kraut, with regular cabbage
> and various spice mixes.  I think it would make good kimchi.  Just let
> it ferment until it is as soft and as strongly flavored as you want
> it.
>
> On Thu, Feb 2, 2017 at 10:46 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
> > Do you know if you can make kimchi with regular cabbage, or does it have
> to
> > be napa cabbage? Just curious, as I happen to have regular cabbage on
> hand
> > and a craving.......and regular is on my list......
>
>
>
> --
> The alien who resides with you shall be to you as the citizen among
> you; you shall love the alien as yourself, for you were aliens in the
> land of Egypt.
> Leviticus 19:34
>