hi,
i have a recipe for kimchi, i really love this food. can you comment on its potential for alkalizing? in general you don't ferment it as long as the sauerkraut but it does ferment and also has all that hot red pepper.
on another note, i am not quite ready to start making my own sauerkraut and wonder if the kind that is found in the grocer's refrigerated section is acceptable for these purposes? how can you tell? i do hope to be able to start making my first batch really soon.
thanks.
cyclo
hi,
i have a recipe for kimchi, i really love this food. can you comment on its potential for alkalizing? in general you don't ferment it as long as the sauerkraut but it does ferment and also has all that hot red pepper.
on another note, i am not quite ready to start making my own sauerkraut and wonder if the kind that is found in the grocer's refrigerated section is acceptable for these purposes? how can you tell? i do hope to be able to start making my first batch really soon.
thanks.
cyclo
hi!
i would read a few recipes in order to get an idea of the different variations and to understand the technique. i personally like mine spicy and without other things added like broccoli or apples, although i think i might try some of the variations once i get the hang of it.
this having been said, i like this link best because it has pictures of people doing it, so it makes the most sense to me. http://kimchi.pyongyang-metro.com/
i can't wait to try it! i just have to get to the chinese supermarket for the proper cabbage and the spices.
regards,
cyclo
The question about it's potential for Alkalizing may depend upon the quality of the foods which you use to make it with!
Most of the foods which are used to make it may have Alkalizing properties, but if you would remove the white sugar and find something like unrefined raw sugar, which still has the Blackstrap Molasses in it, then you would be much better off, for white sugar is very Acid forming for the body!
You might also try Honey or a mild molasses to use instead of white sugar and be ok!
My wife makes a Broccoli salad for me using honey as the sweetner along with vinegar and spices and it is very tasty as well as Alkalizing!
i was thinking of leaving out the sweetener entirely and hope it would still process the same way. but i am encouraged as to its potential for alkalizing. thanks!
cyclo
I have made several batches of kimchi using Sally Fallon's recipe in Nourishing Traditions. It's basically the same as yours, but it doesn't call for any sugar. It tastes GREAT! No sweetener is needed.
I used this recipe...or rather, I read what Armstrong writes many, many times until I had absorbed the 'transmission', (for that is how it felt) and then made something similar.
It was absolutely divine! I do believe the quality of your ingredients are everything.
(as far as alkaline goes, and just plain good resonance for the body)
That, and for good measure, it was a new moon, *and* I did lots of prayers while I was making it. (another thing Armstrong recommends)
I think this is a great way to begin the kimchi adventure:
yes, i read that one too! i liked it a lot, especially the parts about putting love into the food. i was thinking about that a lot after i read it, and i think this is why i like to cook so much! i liked the kimchi recipe i posted because the pictures helped me a lot to get the idea.
when you made yours, did you put all of those ingredients in it? i think i am going to start with only cabbage. i will have to work up to broccoli and stuff, but i would like to know what you put in yours.
regarding sweeteners, i never use them, and i hate sugar in spicy things. it gives me a bad stomach. i am always telling people who say that spicy foods disagree with them that they should try spicy things with no sugar and not to drink soda with it (yak! where do people get these ideas?) and then they will find that they can tolerate spicy foods with no problems. or, even better, do as the indians do and put yogurt with it. (i'm not feeling kimchi with yogurt, though!)
brgds,
cyclo
Hi Cyclo-- I wrote this yesterday, then lost it on posting!!! (reminder: copy before posting)
* * *
Here’s how I made my first kimchi.
Hope I haven’t forgotten anything…
Red and green cabbage. 1 each
Daikon
Celeriac
Kohlrabi
Green onions
Ginger (less rather than more)
Jalapenos
Carrot (very little)
Slightly unripe comice Pear
Green apple
Two Oranges
Three Lemons
Pink Himalayan salt
--or maybe it was Celtic…? I’ve tried both.
I went by intuition, and ended up using very little kohlrabi and carrot and almost a whole celeriac. The jalapenos I cut in minute matchsticks and dice, and the ginger in matchsticks. The citrus was really the thing that perfected it. Beautiful bits of orange and yellow remained in the finished kimchi, and the apple and pear were subtly there but not visible. Important that they be very crisp, I feel.
--It was so heavenly, I have never been able to duplicate it.
Set in a glass crock with a bowl on top in which a large river stone sat to weight it: so the brine can rise above the vegetables, I covered the crock with a small plate and then draped it in a white pillowcase. It was like having a visiting holy dignitary in the kitchen.
I began it on a new moon with lots and lots of blessings added, let it sit for a week
and then took it outside for two weeks, so it had full moon energy too. None of these things were contrived to make it better—it was more like I was just led by the kimchi
to Treat it this way. I saved one jar from a week’s ferment, and then jarred the rest at twenty-one days. Three weeks was the best—entirely different from the one week stuff, and even just newly made it was delicious.
What I didn’t do was add garlic, (!!!) so some might feel that is NOT kimchi, but for some bizarre reason, I’d gone from being a garlic daily person to not being able to tolerate it for about three years. Now that I like it again, I use it sparingly, and think of it more as medicine: like something to use in the Master Tonic AKA anti-plague formula.(of Schulz and Christopher)
I've made it threetimes since then, and thought I'd try different things...green beans were bitter! and nothing worked as well as this first try.
I hear you on the anti-sugar. Gack! I love hot and spicy-- (which is probably why I'm so fond of the alkalizing lemon.)
there is a nice hot lime pickle ( Patak's) in my cupboard and I'm always planning to make my own; I tend to view *riches* in terms of something like the image of a biiig jar of (homemade) lime pickle...
here's the recipes I have for it, in case you're interested.
* * *
A Lime Pickle described as 'Very hot, and much loved by old Anglo-Indians'.
You need:
Three ounces red chillies, four ounces garlic, four ounces turmeric, four ounces mustard, three ounces of green ginger.
(this one sounds closest to what I like in Patak's)
This comes from Sandra Oddo's book entitled 'Home Made'. It's a recipe from the nineteenth century, and is described as being 'Very hot....' It does not contain sugar, and uses different spices so may be suited to some people’s tastes.
Here goes: Lime Pickles, Indian Recipe
Method:
Cut limes in quarters without separating at the bottom. Salt, and keep them in the sun six to eight days. Then have the above ingredients rather coarsely pounded, mix well with vinegar and make a paste. Stuff the limes and keep in a jar for a month.
Another Lime pickle recipe
1kg limes
4 tablespoons salt
1 teaspoon turmeric
2 teaspoons garam marsala
4 red chillies (we use Birds Eye Chillies – very small and very hot)
(here, it would seem everything would depend on the quality
and kind of Garam Masala)
Instructions
Cut limes into eighths. Mix together spices, salt and chopped chillies. Mix well with limes and then put in a screw topped jar and cover. Keep in a warm place for a week, shaking the jar every day. The pickles are ready to use when the lime skins become soft. Blend the limes to make a sauce which is easy to spread.
Most saurkraut in regular grocery stores is cooked saurkraut, but you probably mean the healthy sourkraut at organic stores anyway. Those are perfectly fine. I make my own all the time, and it's one of the easiest, cheapest, and most delicious things you can make. Just make sure you have juicy cabbage and rock salt. It's just shreded white cabbage, a 2-3 large grated carrots, and a couple tablespoons of coarse sea salt. Some people add sugar, but it's totally unnecessary. The most important thing is to get it to give enough juice. Just put it in a big bowl, then put a plate smaller than the bowl on top (right side down), and sit a gallon of water on top of that. Once it's totally juicy, shove as much as you can into a glass jar(s) so that the liquid covers the cabbage, cover with paper towel/cheesecloth, and poke holes a couple times a day as it starts bubbling. After a couple days it's done. It keeps in the fridge forever. My grandmother always added whole cranberries too - just a handful, if they're in season. They taste delicious after about a week. I like to mix in a little grated beets. It makes the whole thing pink after a while. When I was a kid we would make a five-gallon bucket of this in the fall and eat it all winter as a side dish.
You make it sound wonderful, and inspiring. And you just reminded me that I put juniper berries in one batch of kraut I made. Just a few, crushed.
I've got to try the cranberries.
One of my favorite ways to have these in winter is to put about seven (frozen) into a cup of green tea. They get "ripe" and the tea cools. And they seem to be great alkalizers. At any rate, they do their particular magic. I've often recommended them to people who are prone to cystitis.
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